🥔 2 medium potatoes (thinly sliced or cubed)
🥕 1 large carrot (sliced or cubed)
🥦 1 cup broccoli florets
🧅 1 small onion (chopped)
🧄 2 cloves garlic (minced)
🌽 ½ cup corn (optional, for sweetness)
🛢 2 tablespoons olive oil
🧂 ½ teaspoon salt & black pepper (to taste)
🌿 ½ teaspoon dried thyme or oregano
For the Creamy Vegan Sauce:
🥛 1 ½ cups unsweetened plant-based milk (almond, soy, or oat)
🥄 2 tablespoons nutritional yeast (for cheesy flavor)
🥣 1 tablespoon cornstarch or flour (to thicken)
🥄 1 teaspoon Dijon mustard (for depth of flavor, optional)
🛢 1 tablespoon olive oil or vegan butter
Instructions
📌 1. Preheat & Prep the Veggies
- Preheat oven to 375°F (190°C).
- Grease a baking dish with olive oil.
- Chop and slice all vegetables into even pieces.
📌 2. Roast the Vegetables
- Toss vegetables with olive oil, salt, pepper, and thyme.
- Spread evenly in the baking dish and bake for 15 minutes.
📌 3. Make the Creamy Vegan Sauce
- In a saucepan, heat olive oil over medium heat.
- Add garlic and onion, sautéing for 2 minutes.
- Stir in plant milk, nutritional yeast, cornstarch, and mustard.
- Whisk continuously until thick and creamy (about 3-5 minutes).
📌 4. Combine & Bake Again
- Pour the creamy sauce over the roasted vegetables and mix gently.
- Bake uncovered for 20-25 more minutes until golden brown.
📌 5. Serve & Enjoy!
- Let sit for 5 minutes before serving.
- Garnish with fresh parsley or a sprinkle of vegan cheese.
