Almond Main

Vegetable & Bean Bake

  • 90 mins
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

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