BEST VEGAN Veggie Mornay Bake

This veganised version of the classic tuna mornay is as creamy & cheesy just less the fish cruelty. The cauliflower florets replace the tuna with a blend of potatoes, pumpkin, sweet potato. The leek is sautéed in butter as the base for the creamy white cheese sauce that is poured over the veg then topped with a herby, cheesy breadcrumb mix to finish off the taste sensation. Serve over rice or your fave carb. The leftovers were used in individual pies(pie maker). 👁👁Thanks for watching👁 👁 🥒For lots more easy healthy VEGAN meals subscribe to our channel 📺 🌶🥑🍒New recipes every week🍍🍉🍋 FIND US ON🔎 🚻   / mad_vegans   🆔   / m.a.d_vegans   INGREDIENTS 1/2 lge sweet potato - chunks 1/2 butternut pumpkin - chunks 2 potatoes - quartered 1/4 cauliflower - small florets 1t veg stock powder 3T non dairy butter 1/2 leek - sliced 1/4c plain flour 2c soy milk 1/2t salt 1/4t pepper 1/2t nutmeg 1t onion flakes 2t Dijon mustard 1 1/2c grated vegan cheese 1c breadcrumbs 2t garlic powder 1T rosemary- fresh 2t sunflower oil Pinch salt & pepper to taste METHOD Prepare veg peel & cut into chunks. Place in pot with stock & par boil. Rinse & transfer into casserole dish. Melt butter in pan. Sauté leek 2 min to soften Stir in flour & cook 1 min. Gradually add milk whisk until smooth & thickens. Reduce to low & add salt + pepper + nutmeg + mustard + onion flakes. Add 1c of grated cheese stir to melt. Pour sauce over veg. In a mixing bowl add breadcrumbs + 1/2c grated cheese + garlic + rosemary + oil + salt & pepper. Mix well until all combined. Sprinkle over sauce. Bake covered 15 min. Uncovered 10-15 min or until golden brown **Serve over rice** **Serves 4-6**