A creamy sauce with cheese makes vegetables so much more appealing. This dish is more like a Christmas holiday, dish when making always go for a vegetable that’ll be around all year round.
2 cups thinly sliced fresh carrots
- 2 cups fresh broccoli florets
- 3 vegan eggs
- 2 cups oats milk
- 1/4 cup vegan butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 1-1/2 cups (6 ounces) grated vegan cheese, divided
- 6 cups cubed vegan egg bread
Place the carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. Of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender.
Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread.
Transfer to a greased 11 x 7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered or until a knife inserted in the centre comes out clean. Let stand 10 minutes before serving.