Vegan Corn Bake with Creamy Cashew Béchamel Sauce

• 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:

1. Preheat oven to 220°C (425°F).
2. In a skillet, melt vegan butter. Sauté onion until translucent. Add carrot, broccoli, tomato, and corn. Season with salt & pepper. Cook until tender.
3. 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.
4. In an oval baking dish, layer cooked vegetables. Pour creamy sauce over.
5. Sprinkle vegan mozzarella and oregano on top.
6. Bake for 20 minutes until bubbly and golden.
7. Serve hot and enjoy!