Servings: 4–6
Prep time: 15 min
Cook time: 35–40 min
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 medium zucchini, sliced
- 1 medium bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup canned coconut milk or unsweetened plant milk
- 2 tbsp nutritional yeast (for cheesy flavor)
- 2 tbsp olive oil
- 1 tsp Dijon mustard (optional)
- 1 tsp herbs (thyme, rosemary, or Italian seasoning)
- Salt & black pepper, to taste
- ¼ cup breadcrumbs or crushed nuts (optional topping for crunch)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
- Prepare vegetables:
- Steam or lightly sauté broccoli, cauliflower, zucchini, bell pepper, and mushrooms for 3–5 minutes to soften slightly.
- Make the sauce:
- In a small bowl, whisk together plant milk, nutritional yeast, olive oil, Dijon mustard, herbs, garlic, salt, and pepper.
- Assemble bake:
- Place veggies in the baking dish. Pour sauce evenly over the top and gently mix.
- Optional topping:
- Sprinkle breadcrumbs or crushed nuts for a crunchy finish.
- Bake:
- 25–30 minutes, until the veggies are tender and the top is lightly golden.
- Serve hot, garnished with fresh parsley or chives if desired.
Tips & Variations
- High-protein option: Add ½ cup cooked lentils, chickpeas, or cubed tofu.
- Extra flavor: Roast garlic and onion first for a deeper taste.
- Low-carb: Skip breadcrumbs and use almond meal if desired.
- Spicy: Add ¼ tsp chili flakes or smoked paprika.
Storage
- Fridge: Up to 4 days
- Freezer: Up to 2 months (reheat in oven or microwave)
