Parsnip and Cauliflower Cheese Bake

Servings: Serves: 4-6

Nutritional Information:

Per serving (315g)

Calories 265, Fat 10g,  Saturates 3g, Carbohydrate 40g, Sugars 9.5g, Fibre 10g, Protein 5.9g, Salt 0.53g




Preheat the oven to 180°C/355°F/Gas 4. For the roasted vegetables, mix the ingredients in a bowl until the vegetables are well-coated with oil. Spread onto a roasting tray and place in the oven to roast for 30-40 minutes until they are roasted and cooked through, season to taste.


To make the cheese sauce, add the butter to a saucepan over a medium heat, and allow it to melt. Add the flour and mix well to form a roux, then slowly add the milk whilst stirring to ensure no lumps, and cook until the sauce is thick and smooth. Add the nutritional yeast, English mustard and cheese and whisk until smooth, season to taste.


Mix together the cheese sauce and vegetables and place in a baking dish, top with the breadcrumbs then place in the oven to bake for 15-20 minutes.


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