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Almond Main

Vegetable & Bean Bake

  • 90 mins
  • Vegetable & Bean Bake


    Serves 6

    • 275g carrots, peeled & cut into 3cm pieces
    • 140g leeks, peeled & cut into 3cm rings
    • 275g squash, peeled & cut into 3cm pieces
    • 200g onions, peeled & quartered
    • 140g cooked beetroot, drained & chopped
    • 380g carton/tin black beans, rinsed & drained (any other canned beans or chickpeas can be used)
    • Sauce:
    • 60ml vegetable /mild olive oil
    • 2 cloves garlic, peeled & finely chopped
    • 60g plain flour
    • 675-700ml Alpro Almond Unsweetened drink
    • 75g grated cheddar or (hard) cheese
    • Seasoning
    • Topping:
    • 100g fresh breadcrumbs
    • 3 tbsp. vegetable /mild olive oil
    • 50g grated cheese
    • 3 tbsp fresh herbs, optional


    • 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

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