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.
1 1⁄2cupsvegetable brothdivided (you can use Diane’s recipe from the same cookbook)
Preheat oven to 350°F. Spray bottom of a 9″ × 12″ baking pan
with nonstick cooking spray.
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
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.
Blend until very smooth, adding a few tablespoons more broth to
thin as needed.
Scrape cheese sauce from blender into a large saucepan over
medium heat. Add remaining broth.
Mix carefully with a whisk until sauce is smooth and liquid is
incorporated together with cheese sauce. Heat through, about
Pour sauce over vegetables and move them around a little to coat.
Cover baking pan with foil and bake for 30 minutes, or until
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.