- For added protein, consider incorporating cooked chickpeas or tofu into the stir-fry corn vegetables.
- Experiment with different vegetable combinations such as bell peppers, zucchini, or mushrooms for variation.
- Make sure to use unsweetened plant-based milk to avoid any unwanted sweetness in the bechamel sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Elevate your vegan cooking repertoire with this tantalizing Vegan Corn Bake recipe. Bursting with flavor and wholesome ingredients, it’s sure to become a favorite among family and friends. Happy cooking!
Vegan Corn Bake with Creamy Cashew Béchamel Sauce
Ingredients:
- 1 tbsp Vegan Butter
- 1 small Onion, finely chopped
- 1 Carrot, finely diced
- Handful of Broccoli Florets, chopped
- 1 Tomato, diced
- 1 small can (330g) of sweet corn
- Salt & Pepper, to taste
- 2-3 tbsp Vegan Butter
- 2 tbsp All-purpose Flour (vegan-friendly)
- 1 cup (250ml) Unsweetened Plant-based Milk
- Freshly ground black pepper, Salt, Nutmeg
- Vegan Mozzarella Cheese
- Dried Oregano
Instructions:
- Preheat oven to 220°C (425°F).
- In a skillet, melt vegan butter. Sauté onion until translucent. Add carrot, broccoli, tomato, and corn. Season with salt & pepper. Cook until tender.
- In a saucepan, melt vegan butter. Whisk in flour until smooth. Gradually add plant-based milk, whisking constantly until thickened. Season with pepper, salt, and nutmeg.
- In an oval baking dish, layer cooked vegetables. Pour creamy sauce over.
- Sprinkle vegan mozzarella and oregano on top.
- Bake for 20 minutes until bubbly and golden.
- Serve hot and enjoy!
