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“Absolute comfort food for the vegetarian. Lots of vegetables, covered in a thick, creamy cheese sauce.”
READY IN:
1hr 15mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

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.

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