This broccoli and carrot bake has a tangy savoury sauce that compliments the broccoli perfectly.
Carrots are fresh, cheap and plentiful from July to March they are a great source of beta-carotenes, falcarinol, vitamin A, minerals and anti-oxidants.
Broccoli is fresh, cheap and plentiful from October to April. It is a rich source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.
The use of of nutrition yeast and yeast extract in this recipe helps achieve a cheesy flavour and gives this recipe a huge dose of vitamin B12.

Prep Time | 10 minutes |
Cook Time | 45 minutes |
Servings |
people
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Ingredients
Sauce
- 1 litre Soya Milk
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Mustard Powder
- 1 tsp Smoked Paprika
- 1 tsp Turmeric
- 50 g Nutritional Yeast
- 1 Lemon Juice
- 1 tsp Yeast Extract
- 2 tbsp Cornflour
Baking Dish
- 250 g Broccoli
- 250 g Carrot
- 1 tsp Smoked Paprika
- 1 tsp Black Pepper
- 1 tbsp Nutritional Yeast
- 8 squirts Olive Oil Spray
Ingredients
Sauce
Baking Dish
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Instructions
- Add the soya milk, onion powder, garlic powder, mustard powder, smoked paprika and turmeric to a pan, stir well. Note: Reserve 1tsp of smoked paprika for later.
- Keep stirring and bring to the boil.
- Add the yeast extract and nutritional yeast. Stir well. Note: Reserve 1 tbsp of nutritional yeast for later.
- Mix the cornflour with a little water and add to the mix. Stir until the sauce thickens. Turn off the heat.
- Preheat an oven to 220C/200C/gas 7.
- Divide the broccoli into small florets and rinse.
- Peel and slice the carrots roughly 5mm.
- Steam the broccoli and carrots for 5 minutes.
- Put the broccoli and carrots into a baking dish.
- Cover broccoli and carrots with the sauce
- Sprinkle the remaining paprika and pepper over the mix.
- Sprinkle the remaining nutritional yeast over the mix.
- Spray the olive oil all over the mix.
- Bake uncovered in an oven at 220C/200C/gas 7 for 30 mins.
- Grill the dish for 5 minutes to brown the crust.
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