Serves 4:


1 cup pumpkin, chopped

1 cup carrot, chopped

1/2 cup of broccoli stems

1/2 cup of snow peas, finely chopped

1/2 cup green beans, chopped

3 leaves kale, finely chopped and stems removed

1 cup of pre-cooked spaghetti squash (optional if you have one)

1/4 cup fresh organic (non-GMO) corn kernels

1/2 cup sweet potato, chopped

1/4  cup spring onion, diced


For the Béchamel sauce:

1/4 cup almond meal

3 Tbsp coconut flour

1 Tbsp coconut oil

1.5 cups oat milk or almond milk (add milk slowly until the sauce is the right texture)


For the spaghetti squash – Cut it in half longways and remove the pulp and seed from each half. Place each side face down (skin up) on a baking tray with a little coconut oil and bake for 45 minutes at about 200 degrees (375 F). Once done, allow it to cool for 5 minutes and then scape out the flesh into a bowl with a fork. Hey presto: there is your spaghetti, ready for your sauce. Do not overcook or it won’t work!


Steam the pumpkin, sweet potato, carrots and corn for 8 minutes then add the rest of the vegetables to steam for another 4 minutes (Do not add the pre-baked spaghetti squash or kale).

Place the spaghetti squash in the bottom of a lasagne dish. Then add all other vegetables mixed on top.

For the Béchamel sauce:

Melt coconut oil in saucepan on low heat. Add almond meal and 1 Tbsp coconut flour and stir OFF the heat until combined. Add 1/2 the almond milk and stir in and add remaining flour. Return to heat keep stirring until the sauce thickens. Repeat the last step until all almond milk is added. Then pour over the top of the vegetables. Adjust the quantity of your sauce as required.

Cook in oven for 30 minutes. If you are still committed to cheese, please use a coconut cheese on the top (below right).


vegetable bake with coconut cheese


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