Hazelnut Butter Vegetable Bake – GF, DF & Vegan

Jan 27, 2020 | 1 comment


Hazelnut Butter Vegetable Bake – GF, DF & Vegan


Just had lunch and made something different. I’ve got some lovely nut butters in the fridge that I got from SousChef.co.uk. I love that site, it’s got masses of lovely cheffy things!  I got big 1kg tubs of almond, pistachio and hazelnut. It’s cheaper to buy them in big tubs. I use the pistachio to make ice cream for my husband whose two favourite flavours are chocolate and pistachio

The hazelnut one arrived with a cracked bottom, leaking oil all over the parcel. Sous Chef customer services were excellent, offering a solution immediatey, no questions asked. They said I could either have a refund or they’d send a new one. As about three quarters of the 1kg tub had survived, I opted for the refund and stuck Gorilla tape on the bottom. Free nut butter, I like that price!

I used some hazelnut today in a sauce that is vegan, to use like macaroni cheese and vegetable bake. I didn’t start off intending to make it vegan, but I had some soya milk that needed using, so I thought I’d go in that direction and see if it came out worth repeating. Well, it certainly did. A rich and interesting sauce that would go with pasta to make a pasta bake, or, as we tend to do, half pasta and half vegetables. Or over a jacket potato, or anywhere else you would use a white sauce.

After a rummage in the fridge, I came up with a collection of vegetables and cooked them off in a saucepan.

While that was happening, I made a roux with coconut oil and some soy milk that had been in the larder for ages. Then added a big blob of nut butter and whisked it all up. Once the veg was done, I mixed the two together, tipped it all into an ovenproof dish and set to one side until lunch time.

This made 4 side dishes, but would work just as well as a main for 2. Fab with a crisp green salad dressed with a sharp and mustardy vinaigrette


Change the ingredients

Use any nut butter, peanut butter being the one most easily obtained, and most inexpensive

Use any combination of suitable vegetables that you have. I wouldn’t add salad veg or tomatoes, but other than that, anything goes. Rummage through that fridge gravel!

You need the acidity from the mustard and lemon juice, use a splash of vinegar if you don’t have any lemon

Use any fat in place of the coconut oil. To keep it vegan, a vegetable oil or spread, or if not vegan, butter or fat saved from the joint

Use any plant milk to keep it vegan, or ordinary milk if not

Faggots & Gravy
Hazelnut Butter & Vegetable Bake

Hazelnut Butter and Vegetable Bake

No ratings yet
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
dairy free by Olguioo from the Noun Project
Dairy Free
vegan by Guilherme Furtado from the Noun Project
Vegetarian by Philipp Petzka from the Noun Project
freeze by Hare Krishna from the Noun Project
Freezes Well
Servings: 4 people
Calories: 306kcal
Author: Thrifty Lesley
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
If you click and buy anything, I may get a small commission on the purchase. It won't cost you anything extra. Some are just things that I like and/or use myself rather than necessarily best value 🙂
If you enjoyed this recipe, would you please consider leaving a review? It would really help



  • 100 g nut butter
  • 1 tblsp coconut oil
  • 200 ml soy milk
  • 40 g flour use gf flour if required
  • 1 tblsp grainy mustard
  • 1.5 tblsp lemon juice


  • 150 g white cabbage
  • 150 g onion
  • 150 g carrot
  • 100 g red pepper
  • 200 g mushrooms



  • Prepare your vegetables. Peel and dice everything into bite sized pieces
  • Cook in a tiny bit of water until cooked through, about 4 minutes
  • While that is happening, start the sauce

Make the Sauce

  • Melt the coconut oil in a saucepan
  • Add the flour and stir until combined
  • Cook for a couple of minutes
  • Add about a third of the soy milk and using a small whisk, whisk the mixture until it thickens
  • Repeat until all the milk has been used, whisking well. This avoids lumps and prevents sticking


  • Once the sauce and vegetables are cooked, drain the vegetables, keeping the stock for soup.
  • Tip both the vegetables and the sauce into an ovenproof dish and mix the sauce through the vegetables
  • When you are ready to eat, heat the bake through in the oven for about 20 minutes
  • Click here to start a 20 minute timer


Nutrition Facts
Hazelnut Butter and Vegetable Bake
Amount Per Serving
Calories 306 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Sodium 107mg5%
Potassium 718mg21%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 9g10%
Protein 11g22%
Vitamin A 7281IU146%
Vitamin C 57mg69%
Calcium 193mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !


1 Comment

  1. mohan kumar

    This recipe looks great and really easy.I would certainly love to try the recipe.

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Thrifty Lesley has an associated Facebook Group. Do come over and say hello if you haven’t already joined. I’d love to see you!

I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community.