Vegetable & Bean Bake
Ingredients
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
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
