Cheesy Vegan Broccoli and Cauliflower Bechamel Bake Recipe

Introduction

This Cheesy Vegan Broccoli and Cauliflower Bechamel Bake is a creamy, comforting dish perfect for sharing. Packed with tender veggies and a rich, savory sauce, it’s sure to become a favorite for both vegans and non-vegans alike. Plus, it’s easily customizable with your favorite vegetables or vegan meats.

Ingredients

• 1.5 heads of cauliflower, cut into 2 cm pieces
• 1.5 heads of broccoli, cut into 2 cm pieces
• 1 pack of vegan sausages, chopped
• 1 onion, chopped
• 6 cups of plant-based milk
• 9 tablespoons of olive oil
• 6 tablespoons of flour
• 5-6 tablespoons of nutritional yeast
• ⅕ teaspoon freshly grated nutmeg
• Salt, to taste
• White pepper, to taste

Instructions

1. Step 1: Preheat the oven to 180°C (356°F). Cut the cauliflower and broccoli into 2 cm pieces and steam, boil, or microwave them until tender but still firm (al dente).
2. Step 2: While the vegetables cook, sauté the chopped onion in a pan until translucent. Add the chopped vegan sausages and brown them. Remove from heat once cooked.
3. Step 3: Combine the cooked broccoli, cauliflower, and sausage mixture. Season with salt and white pepper, then place it into a greased ovenproof dish. Set aside.
4. Step 4: Warm the plant-based milk in a separate pan and set aside. In a medium saucepan, heat the olive oil and whisk in the flour to form a roux.
5. Step 5: Slowly add the warm plant-based milk to the roux, one cup at a time, whisking constantly. Bring to a boil, then reduce heat and simmer while stirring regularly until smooth and thickened.
6. Step 6: Stir in the nutritional yeast, freshly grated nutmeg, salt, and white pepper. Adjust the sauce consistency by thinning with more milk or thickening with a milk-flour slurry as needed.
7. Step 7: Pour the bechamel sauce over the vegetable and sausage mixture in the ovenproof dish. Drizzle a little olive oil on top.
8. Step 8: Bake in the oven for 60 to 120 minutes. After 45 minutes, begin checking for a golden crust on top. When it’s nicely browned and crusty, remove from oven and let it cool for 5–10 minutes before serving.

Tips & Variations

• Replace broccoli and cauliflower with mushrooms, carrots and peas, cubed potato and onion, green beans, lentils, or white beans for variety.
• Swap the vegan sausages for other vegan meats such as soya chicken, Quorn pieces, or beef strips, or omit meat to make it a side dish.
• Adjust the bechamel sauce thickness carefully using a flour and milk slurry to avoid lumps.
• For extra flavor, try adding garlic or fresh herbs like thyme to the sautéed onion and sausage mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For longer storage, you can freeze the bake in a freezer-safe dish for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the regular flour with a gluten-free flour blend suitable for thickening sauces. Be sure to check that your vegan sausages and nutritional yeast are also gluten-free.

How can I make the bechamel sauce thicker or thinner?

To thin the sauce, simply add more plant-based milk a little at a time and stir well. To thicken it, mix a small amount of flour with room temperature milk to make a smooth slurry and then gradually whisk this into the simmering sauce until desired thickness is reached.

Cheesy Vegan Broccoli and Cauliflower Bechamel Bake Recipe

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★★★★★

4.5 from 83 reviews

• Author: Lila
• Total Time: 1 hour 15 minutes to 2 hours 15 minutes
• Yield: 10 servings 1x
• Diet: Vegan

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Description

This Cheesy Vegan Broccoli and Cauliflower Bechamel Bake is a rich, creamy, and comforting vegan casserole that features tender broccoli and cauliflower pieces coated in a luscious plant-based béchamel sauce with a cheesy flavor from nutritional yeast. Perfect as a main or a side, this versatile bake can be customized with various vegetables and vegan meats, making it a crowd-pleaser for up to 10 servings. The dish is oven-baked until a gorgeous golden crust forms, creating a delightful texture contrast that keeps everyone coming back for more.

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Ingredients

Scale 1x2x3x

Vegetables and Sausage

• 1.5 heads of cauliflower, cut into 2 cm pieces
• 1.5 heads of broccoli, cut into 2 cm pieces
• 1 pack of vegan sausages (e.g., Fry’s family smoked breakfast bangers or Linda McCartney’s sausages), chopped
• 1 yellow onion, chopped

Vegan Béchamel Sauce

• 6 cups plant-based milk (such as soy, almond, or oat milk)
• 9 tablespoons olive oil
• 6 tablespoons all-purpose flour
• 5–6 tablespoons nutritional yeast
• ⅕ teaspoon freshly grated nutmeg
• Salt, to taste
• Pinch of white pepper

Additional

• Olive oil, for drizzling and greasing the dish

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Instructions

1. Prepare the vegetables: Cut the cauliflower and broccoli into 2 cm pieces. Steam, boil, or microwave them until al dente—tender but still firm to the bite, avoiding mushiness.
2. Sauté onions and sausage: Chop the yellow onion and sauté in a pan until translucent. Add the chopped vegan sausages and brown them together with the onions. Remove from heat.
3. Combine ingredients for the bake: In a greased ovenproof dish, mix the steamed broccoli, cauliflower, and browned sausage and onion mixture. Season with salt and pepper. Set aside while you prepare the sauce.
4. Warm plant-based milk: Heat 6 cups of plant-based milk until warm but not boiling, then set aside.
5. Make the vegan béchamel sauce: In a medium saucepan, heat 9 tablespoons of olive oil. Whisk in 6 tablespoons of flour and cook briefly to form a roux. Gradually stir in the warm plant-based milk, about one cup at a time, whisking continuously.
6. Thicken and season the sauce: Bring the sauce to a boil to thicken, then reduce heat and simmer, stirring regularly until smooth and creamy. Add 5-6 tablespoons of nutritional yeast, salt, a pinch of white pepper, and freshly grated nutmeg. Adjust thickness as needed by adding more milk to thin or a prepared flour-milk slurry to thicken.
7. Assemble the bake: Pour the prepared vegan béchamel sauce evenly over the vegetable and sausage mixture in the ovenproof dish. Drizzle a little olive oil on top.
8. Bake the dish: Place the dish in a preheated oven at 180°C (356°F) and bake for 60 to 120 minutes, checking after 45 minutes for a golden crust. Bake until the top forms a golden-brown crust, which may take up to 2 hours depending on dish size and crust preference.
9. Rest and serve: Remove the bake from the oven and allow it to cool for 5-10 minutes before serving. Optionally serve alongside a plant-based seitan roast for a complete meal.

Notes

• You can substitute the cauliflower or broccoli with other vegetables such as mushrooms, carrots and peas, cubed potatoes and onions, green beans, lentils, or beans for variety.
• You may replace vegan sausages with other vegan meats like soya chicken, quorn pieces, or vegan beef strips, or omit meat altogether for a creamy vegetable side dish.
• Adjust the béchamel sauce thickness by adding more plant-based milk to thin or a milk-flour slurry to thicken as needed.
• Use olive oil to grease the ovenproof dish and to drizzle on top for extra richness and a golden finish.
• Check the crust formation starting at 45 minutes and bake until the desired golden crust develops—longer baking develops deeper flavor and crust.
• Allow the bake to rest briefly after removing from the oven for better slicing and serving.

• Prep Time: 15 minutes
• Cook Time: 60 to 120 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Vegan

Keywords: vegan broccoli cauliflower bake, vegan bechamel sauce, plant-based casserole, vegan sausage bake, nutritional yeast sauce, creamy vegan bake