Hazelnut Butter and Vegetable Bake
vegan, versatile and delicious
Servings: 4 people
Calories: 306kcal
Equipment
- small sharp knife
- chopping board
- large mixing spoon
- saucepan
- oven proof dish
Ingredients
Sauce
- 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
Vegetables
- 150 g white cabbage
- 150 g onion
- 150 g carrot
- 100 g red pepper
- 200 g mushrooms
Metric - US Customary
Instructions
Vegetables
- 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
Assembly
- 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
Notes
Priced at Asda January 2020 using MySupermarket.com
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Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Calories: 306kcal | Carbohydrates: 27g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Sodium: 107mg | Potassium: 718mg | Fiber: 7g | Sugar: 9g | Vitamin A: 7281IU | Vitamin C: 57mg | Calcium: 193mg | Iron: 2mg
