Ingredients

  • 1 full broccoli cut into medium florets
  • 400g frozen Brussels sprouts, halved
  • 2 sweetheart cabbages, quarted
  • 1 x 400g tin butter beans
  • 2 onions, thinly sliced
  • 25g non-dairy margarine
  • 25g plain flour
  • 700ml non-dairy milk (make sure it's unsweetened)
  • 1 tsp Dijon mustard
  • 1 tbsp non-dairy cream cheese
  • 100g non-dairy cheese
  • 3 tbsp yeast flakes
  • 2 slices wholemeal bread for breadcrumbs
  • 1 tsp dried thyme
  • 1 tsp dried oregano

        Method

        1. Preheat oven to 180°C/350°F/gas mark 4.
           
        2. Bring a large pan of salted water to the boil. Add broccoli, sprouts and cabbage then cook for 5 minutes.
           
        3. Drain and tip into a greased ovenproof dish along with the onion. (If using fresh Brussels sprouts these will need to be cooked for longer.) 
           
        4. In a large saucepan on a low heat, melt the margarine. Add the flour until it forms a dough.
           
        5. Slowly add the milk and stir using a whisk. The sauce will thicken. After around 10 minutes add the rest of the sauce ingredients, apart from 1 tbsp yeast flakes. Whisk until smooth. Season to taste.
           
        6. Pour over the broccoli, sprouts, cabbage and beans. Top with breadcrumbs, remaining yeast flakes, thyme and oregano. Bake for 30 minutes.
           

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        Recipe details

        Serves: 4 as a main, 6 as a side

        Prep time: 0 hr

        20 mins

        Cook time: 0 hr

        55 mins

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