Vegan Corn Bake with Creamy Cashew Béchamel Sauce

deiv3

May 3

Transforming the classic Corn Bake recipe into a delectable vegan delight is a delightful culinary journey. This plant-based rendition offers a symphony of flavors and textures that will tantalize the taste buds of vegans and non-vegans alike. Let's embark on this culinary adventure together.

Ingredients:

For the Stir-fry Corn Vegetables:

1 tbsp Vegan Butter (or substitute with olive oil) 1 small Onion, finely chopped 1 Carrot, finely diced Handful of Broccoli Florets, chopped into small pieces 1 Tomato, diced 1 small can (330g weight without liquid) of sweet corn Salt & freshly ground black pepper, to taste

For the Creamy Cashew Bechamel Sauce:

2-3 tbsp Vegan Butter 2 tbsp All-purpose Flour (ensure it's vegan-friendly) 1 cup (250ml) Unsweetened Plant-based Milk (such as almond, soy, or oat milk) Season to taste: Freshly ground black pepper, Salt, Nutmeg

For Toppings:

Vegan Mozzarella Cheese Dried Oregano

Method:

Preheat the Oven: Preheat your oven to 220°C (425°F).
Prepare the Stir-fry Corn Vegetables: In a skillet over medium heat, melt the vegan butter. Add the chopped onion and sauté until translucent. Then, add the diced carrot and broccoli florets. Cook until the vegetables are tender but still crisp. Stir in the diced tomato and sweet corn. Season with salt and pepper. Cook for an additional 2-3 minutes. Remove from heat and set aside.
Prepare the Creamy Cashew Bechamel Sauce: In a saucepan, melt the vegan butter over medium heat. Add the all-purpose flour and whisk continuously until a smooth paste forms, ensuring not to brown the flour. Gradually pour in the plant-based milk while whisking constantly to avoid lumps. Continue cooking and whisking until the sauce thickens to a creamy consistency. Season with freshly ground black pepper, salt, and a pinch of nutmeg. Remove from heat.
Assemble the Corn Bake: In an oval baking dish (23 x 15 x 3 cm), spread a layer of the prepared stir-fry corn vegetables evenly. Pour the creamy cashew bechamel sauce over the vegetables, ensuring it covers them completely.
Add Toppings: Sprinkle vegan mozzarella cheese generously over the top of the dish. Finish with a sprinkle of dried oregano for added flavor.
Bake: Place the baking dish in the preheated oven and bake for approximately 20 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
Serve: Once baked, remove from the oven and allow it to cool slightly before serving. Garnish with fresh herbs if desired. Enjoy this creamy and flavorful vegan corn bake as a main course or a side dish.

Additional Tips:

For added protein, consider incorporating cooked chickpeas or tofu into the stir-fry corn vegetables.
Experiment with different vegetable combinations such as bell peppers, zucchini, or mushrooms for variation.
Make sure to use unsweetened plant-based milk to avoid any unwanted sweetness in the bechamel sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Elevate your vegan cooking repertoire with this tantalizing Vegan Corn Bake recipe. Bursting with flavor and wholesome ingredients, it's sure to become a favorite among family and friends. Happy cooking!

Vegan Corn Bake with Creamy Cashew Béchamel Sauce

Ingredients:

1 tbsp Vegan Butter
1 small Onion, finely chopped
1 Carrot, finely diced
Handful of Broccoli Florets, chopped
1 Tomato, diced
1 small can (330g) of sweet corn
Salt & Pepper, to taste
2-3 tbsp Vegan Butter
2 tbsp All-purpose Flour (vegan-friendly)
1 cup (250ml) Unsweetened Plant-based Milk
Freshly ground black pepper, Salt, Nutmeg
Vegan Mozzarella Cheese
Dried Oregano

Instructions:

Preheat oven to 220°C (425°F).
In a skillet, melt vegan butter. Sauté onion until translucent. Add carrot, broccoli, tomato, and corn. Season with salt & pepper. Cook until tender.
In a saucepan, melt vegan butter. Whisk in flour until smooth. Gradually add plant-based milk, whisking constantly until thickened. Season with pepper, salt, and nutmeg.
In an oval baking dish, layer cooked vegetables. Pour creamy sauce over.
Sprinkle vegan mozzarella and oregano on top.
Bake for 20 minutes until bubbly and golden.
Serve hot and enjoy!