Name: Cheesy Vegetable Bake
Cook time: 20 min
Yield: Makes 4 Serves
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

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.

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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

Wattie's Cannellini Beans in Springwater

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).