Creamy Carrots and Broccoli

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.