Allergy free cheese vegetable bake recipe

I went back for seconds. This is so nice.

Ingredients

• 2 carrots, sliced thick
• ½ a cauliflower, broken into cauliflowerets
• 2 large potatoes, peeled and diced small
• A handful of green beans, sliced
• 1¾ cups mushrooms, sliced
• 2 tbsps Nuttlex
• 2 tbsps Orgran all purpose flour
• 2 cups half-and-half goat’s cheese ands goat’s milk, beaten
• 1 tsp Massel salt reduced chicken stock powder or ½ salt reduced chicken ultracube, crumbled
• ½ tsp onion powder
• ¼ tsp white pepper
• Paprika (optional)

Method

• Place the carrots in a steamer basket; place in a large saucepan over 3 cm of water.
• Bring to a boil, cover and steam for 3 minutes.
• Add the cauliflower and beans and steam for 5 minutes longer or until the vegetables are tender.
• Transfer to a large greased baking dish.
• Using the same water, steam the potatoes for 8-10 minutes.
• Transfer to the baking dish.
• In a large pan, sauté the mushrooms in Nuttlex until tender.
• Stir in the flour until blended.
• Gradually stir in the half and half, chicken stock, onion powder and pepper.
• Bring to the boil and cook, stirring, for 2 minutes or until thickened.
• Pour the sauce over the vegetables and stir to coat.
• Lightly sprinkle with paprika (optional).
• Leave the baking dish uncovered.
• Bake at 180°C for 20-25 minutes or until bubbly.

Note

• The stock options above are both vegetarian.