Creamy Vegetable Cheese Bake

Absolute comfort food for the vegetarian. Lots of vegetables, covered in a thick, creamy cheese sauce.

• Ready In: 1 hr 15 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 1⁄2 cup butter
• 1⁄2 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper, to taste
• 1⁄4 teaspoon cayenne pepper, to taste
• 1⁄4 teaspoon garlic, minced
• 2  cups half-and-half
• 2  cups milk
• 2 (8 ounce) packages sharp cheddar cheese
• 1⁄4 cup parmesan cheese
• 3  tablespoons nutritional yeast
• 1 -2  head cauliflower
• 2  cups broccoli
• 2  cups peas
• 1  green onion, diced

Directions

1. In large skillet or stock pot, melt butter over medium high heat.
2. Add flour and mix until a smooth roux is formed.
3. Cook and stir roux continuously for 2 minutes.
4. Add in salt, pepper, cayenne pepper, garlic and nutritional yeast. Stir to combine.
5. Add half-and-half and milk.
6. Cook and stir continuously until mixture is thickened (8-10 minutes).
7. Add in sharp cheddar and stir until melted and well mixed.
8. Remove skillet or pot from burner.
9. Mix all vegetables into the sauce and stir until fully coated; transfer to greased 13x9 inch casserole dish.
10. Sprinkle generously with parmesan cheese.
11. Bake at 350° for 20 to 30 minutes, or until bubbling around the edges and browned on top.