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Cheesy Vegetable Bake
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Vegetarian

Cheesy Vegetable Bake

How to make cheese sauce without the cheese? Cannellini beans! Not only do they create a thick lush white sauce for this cheesy vegetable bake but they also add a pop of protein to your plant-based meals.
Recipe by Buffy Ellen.

Makes 4 Serves
Prep Time 10 minutes
Cook Time 20 minutes
Easy As

Ingredients

750g Wattie's Chunky Mix
400g Wattie's Cannellini Beans in Springwater, drained
1 Cup plant-based milk
½ Onion, diced
¼ Cup nutritional yeast
¼ Cup cashews
2 Garlic Cloves
2 tsp sea salt
¼ tsp ground black pepper
1 Cup vegan cheese, grated

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat the oven to 200°C fan bake.
Step 2
Add the veg to an oven-proof dish. Blend the remaining ingredients except for the grated cheese in a blender until smooth, then pour over and stir through the vegs.
Step 3
Sprinkle with grated cheese and bake the vegetable bake for 20-30 mins or until golden and bubbly.
Step 4
Serve straight away with some baby potatoes and a crisp green salad. Or on grainy toast for a quick and easy dinner. Leftovers will keep in the fridge for 5 days (or freezer for 2 months).

Tips

*Nut free: Use hemp or sunflower seeds instead of cashews.
What do I need?
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Wattie's Chunky Mix
Wattie's Cannellini Beans in Springwater
plant-based milk
Onion
nutritional yeast
cashews
Garlic Cloves
sea salt
ground black pepper
vegan cheese, grated
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