Vegetable Divan | Vegan, dairy-free, oil-free, gluten-free, WFPB
Author: Diane K. Smith. This version of the traditional comfort-food dish is a delicious, hearty meal. It uses the same fresh vegetables as the original but leaves out the heavy dairy and oils. Round this meal out by serving it over a bowl of quinoa or brown rice.
Servings Prep Time
6servings 20minutes
Cook Time
45minutes
Servings Prep Time
6servings 20minutes
Cook Time
45minutes
Ingredients
Vegetables
  • 1 broccolimedium, trimmed and cut into bite-sized florets
  • 1⁄2 cauliflowermedium, cut into bite-sized florets
  • 4 carrotsmedium, peeled and sliced into 3⁄4″ coins
  • 1 yellow onionlarge, peeled and chopped
Divan “Cheese” Sauce
Instructions
  1. Preheat oven to 350°F. Spray bottom of a 9″ × 12″ baking pan with nonstick cooking spray.
  2. Add a steamer basket to a large pot over medium-high heat and fill with about 1″ water, making sure the water isn’t touching the bottom of the basket. Add broccoli, cauliflower, carrots, and onions. Cover and let vegetables steam until crisp-tender, about 7–10 minutes. Remove from heat and transfer to prepared baking pan.
  3. To make “cheese” sauce, in a blender, combine beans, red peppers, yeast, lemon juice, tahini, mustard, salt, garlic powder, onion powder, and 1⁄2 cup broth.
  4. Blend until very smooth, adding a few tablespoons more broth to thin as needed.
  5. Scrape cheese sauce from blender into a large saucepan over medium heat. Add remaining broth.
  6. Mix carefully with a whisk until sauce is smooth and liquid is incorporated together with cheese sauce. Heat through, about 5–7 minutes.
  7. Pour sauce over vegetables and move them around a little to coat. Cover baking pan with foil and bake for 30 minutes, or until heated through.
  8. Refrigerate leftovers (if there are any!) in an airtight container for up to 5 days, or freeze (after cooling) in a freezer-safe container for up to 3 months. Thaw in the refrigerator for 24 hours before reheating in a 350°F oven for 30 minutes.
Recipe Notes

Per Serving:
Calories 164
Fat 4g
Sodium 399mg
Carbohydrates 26g
Fiber 9g
Sugar 6g
Protein 10g

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