Roasted Veggie & Quinoa Bake

With Love from Frances

3 – 4

Prep Time
15 minutes

Cooking Time
15 minutes

Total Time
30 minutes



– 2,5 cups Quinoa, cooked
– 2 cups mixed roasted veggies

White sauce:
– 2 garlic cloves
– 1/2 onion
– 2 sprigs of thyme
– 1 bay leaf
– 500 ml nut milk, brand is important here
– 50 ml corn starch
– 25 g coconut oil
– 1 tsp Dijon mustard
– 1 tsp miso paste
– 2 tbsp nutritional yeast


1.Preheat the oven at 180°C.

2. For the White Sauce: Heat the coconut oil in a medium sized pot on a medium heat, add the cornflour and stir to make a roux (a paste).
3. Stir in milk, a little at a time, making sure to stir well so that no lumps form.
4. Bring the mixture to the boil, stirring constantly, so that the mixture thickens and becomes glossy (it should coat the back of a wooden spoon). Boil for a couple of minutes.
7. Add the miso, nutritional yeast, mustard and season to taste. Remove from the heat, fold in the pasta and broccoli, then transfer into a baking dish, top with the sunflower sprinkle and bake for 15 minutes or until the top has become golden in colour.
8. Serve on its own or add a simple green salad.

Note: If you are not vegan, then use butter instead of coconut oil and full cream milk rather than a nut milk. If you do this, then do not add the remaining ingredients, except the corn starch and follow the method as per normal.