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Ingredients
Preparation
Step 1
Place the carrots, leeks & squash in a large saucepan with boiling water and cover with a lid. Cook on a medium heat until the vegetables are just soft to the point of a knife. 5 Minutes before the vegetables are ready, add the onion pieces to the pan.
Step 2
To make the sauce; Heat the oil in a medium size saucepan add the garlic and cook gently for a few minutes then add the flour and stir well.
Step 3
Add the milk gradually, beating the sauce well to prevent lumps. Continue adding the Alpro drink until the sauce is smooth then bring to the boil, stirring well.
Step 4
Stir in the cheese and season to taste
Step 5
To make the topping; Mix all the ingredients together
Step 6
To finish; Drain the vegetables into a large ovenproof dish approx. 34 x 26 cms, add the cooked beetroot, black beans and pour over the cheese sauce.
Step 7
Sprinkle with the bread crumb topping and place under the grill or in a hot oven 200ºc fan 400ºc Gas 6 until golden brown
Step 1
Place the carrots, leeks & squash in a large saucepan with boiling water and cover with a lid. Cook on a medium heat until the vegetables are just soft to the point of a knife. 5 Minutes before the vegetables are ready, add the onion pieces to the pan.
Step 2
To make the sauce; Heat the oil in a medium size saucepan add the garlic and cook gently for a few minutes then add the flour and stir well.