Broccoli and Carrot Bake

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This broccoli and carrot bake has a completely vegan tangy savoury sauce that compliments the broccoli perfectly.

Carrots are fresh, cheap and plentiful from July to March they are a great source of beta-carotenes, falcarinol, vitamin A, minerals and anti-oxidants.

Broccoli is fresh, cheap and plentiful from October to April. It is a rich source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.

The use of of nutrition yeast and yeast extract in this recipe helps achieve a cheesy flavour and gives this recipe a huge dose of vitamin B12.


Broccoli and Carrot Bake
This broccoli and carrot bake has a completely vegan tangy savoury sauce that compliments the broccoli perfectly.
Broccoli and Carrot Bake
This broccoli and carrot bake has a completely vegan tangy savoury sauce that compliments the broccoli perfectly.
Servings Prep Time Cook Time
4people 10minutes 45minutes
Servings Prep Time
4people 10minutes
Cook Time
45minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. Add the soya milk, onion powder, garlic powder, mustard powder, smoked paprika and turmeric to a pan, stir well. Note: Reserve 1tsp of smoked paprika for later.
  2. Keep stirring and bring to the boil.
  3. Add the yeast extract and nutritional yeast. Stir well. Note: Reserve 1 tbsp of nutritional yeast for later.
  4. Mix the cornflour with a little water and add to the mix. Stir until the sauce thickens. Turn off the heat.
  5. Preheat an oven to 220C/200C/gas 7.
  6. Divide the broccoli into small florets and rinse.
  7. Peel and slice the carrots roughly 5mm.
  8. Steam the broccoli and carrots for 5 minutes.
  9. Put the broccoli and carrots into a baking dish.
  10. Cover broccoli and carrots with the sauce
  11. Sprinkle the remaining paprika and pepper over the mix.
  12. Sprinkle the remaining nutritional yeast over the mix.
  13. Spray the olive oil all over the mix.
  14. Bake uncovered in an oven at 220C/200C/gas 7 for 30 mins.
  15. Grill the dish for 5 minutes to brown the crust.
Recipe Notes


Nutrition Facts
Broccoli and Carrot Bake
Amount Per Serving
Calories 236 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 190mg 8%
Potassium 452mg 13%
Total Carbohydrates 27g 9%
Dietary Fiber 9g 36%
Sugars 7g
Protein 20g 40%
Vitamin A 229%
Vitamin C 101%
Calcium 9%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

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