Whole Food Veggie Bake

Catherine Barclay

A warm, nourishing bake packed with grated kumara (sweet potato), potatoes, and colourful seasonal veg, all bound together with a silky cashew‑based sauce and finished with a golden wholegrain crumb. It’s hearty, wholesome, and perfect for a comforting WFPB family meal.

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Course Main Course

Servings servings

Ingredients

Base Vegetables

3 med Kumara (sweet potato) grated
2-3 potatoes grated
1 lrg courgette (zucchini) grated
1-2 carrots grated
1 red capsicum (bell pepper) thinly sliced
1 sml broccoli head cut into florets
1 cup cauliflower florets
1 red onion sliced
2 cloves garlic minced

Creamy Cashew Sauce

1 cup raw cashews soaked 10 minutes in hot water
1½ cups unsweetened soy milk or oat milk
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp onion powder
1 tsp garlic powder
1 tbsp miso paste
1 tsp dijon mustard
1 tsp italian herb
black pepper for taste
1 tbsp cornflour (corn starch) or tabioca starch - for thickening

Topping

½ cup wholegrain breadcrumbs or blitzed rolled oats
2 tbsp nutritional yeast
sprinkly of smoked paprika
chopped parsley or chives

Instructions

Heat the oven to 180℃ (350℉)
Prep the veg, then add them all to the baking dish and mix through.
Make the sauce: Blend all the sauce ingredients until completely smooth.
Pour the sauce evenly over the vegetables, making sure it trickles down between layers.
Cover and bake for 35 minutes.
Add the topping: Mix breadcrumbs and nutritional yeast etc, sprinkle over the top, and return to the oven uncovered for another 15–20 minutes until golden and bubbling, and the cauliflower is soft.
Optional Add Ins
• A can of no-salt chickpeas for extra protein
• Sliced mushrooms for umami
• A layer of spinach or silverbeet

Keyword plant-based, vegan, vegeterian, veggie bake, wftp