Easy dairy-free vegetable casserole (can be gluten-free too)

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I made this really quick casserole the other day that turned out well, and gave me enough meals for several days which is a plus when you’re chasing after a crawling baby all day and don’t have time to cook! Now that Jack is crawling (quickly) he gets into everything, so it’s harder for me to make my usual healthy foods. This meal can use some frozen veggies if you have them on hand, and the leftovers taste great.

Directions:

I layered sliced small potatoes, carrots, peas, spinach, and olives in a baking dish.

Make a bechamel sauce either whatever way you want, or by using

3 tablespoons of vegan butter

5 tablespoons of whole wheat flour (or rice flour for gluten free)

1.5 cups milk (I use almond milk)

salt, pepper, and spices (I used basil, garlic, and oregano) to taste

-melt the butter, then slowly add the flour and then milk until you get a thick sauce

(honestly if you are really in a hurry I’ve made this by just microwaving the milk for 30 seconds and adding the flour and some olive oil and it’s not as great but it’s ok)

Pour the sauce over your veggies

Sprinkle with vegan cheese if you want, pine nuts, or whatever topping you have at home

Bake for a long time until the root veggies are soft- about an hour at 350

 

 

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