Vegan Normandy Vegetables
Indulge in the comforting flavors of this Vegan Normandy Vegetables recipe, a plant-based twist on the classic French-inspired side dish. Bursting with vibrant carrots, tender broccoli, zucchini, green beans, and cauliflower, this dish is smothered in a velvety, dairy-free sauce made from creamy almond milk, nutritional yeast, and a hint of Dijon mustard. The rich, herb-infused sauce, thickened with a simple roux, perfectly coats the vegetables, creating a dish that's both wholesome and elegant. Ready in just 45 minutes, this easy vegan recipe is perfect as a hearty side or light main course. Garnished with fresh parsley for a pop of color and flavor, Vegan Normandy Vegetables are the ideal addition to your next dinner table. Whether you’re looking for a healthy option or a crowd-pleasing dish, this recipe delivers it all.
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Recipe Information
Ingredients
- 2 medium, sliced carrots
- 1 large, sliced zucchini
- 2 cups broccoli florets
- 1 cup, trimmed green beans
- 2 cups cauliflower florets
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 2.5 cups unsweetened almond milk
- 3 tablespoons nutritional yeast
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Fill a large pot with water and bring it to a boil. Add the carrots, broccoli, and cauliflower to the pot, and cook for 4-5 minutes until just tender. Drain and set aside.
In a large skillet over medium heat, melt the vegan butter. Add the flour and whisk constantly for about 2 minutes to form a roux.
Slowly whisk in the almond milk, ensuring there are no lumps, and cook until the mixture begins to thicken, about 3-4 minutes.
Add the nutritional yeast, dijon mustard, lemon juice, garlic powder, dried thyme, salt, and black pepper to the sauce. Stir well to combine.
Gently fold in the blanched vegetables along with the green beans and zucchini slices to the sauce in the skillet.
Cover and cook for 10-12 minutes on low heat, stirring occasionally, until the vegetables are fully cooked and coated in the creamy sauce.
Sprinkle the chopped fresh parsley over the vegetables before serving.
Serve warm as a main course or as a side dish to complement any meal.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1911 mg | 83% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 21.8 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1424 mg | 110% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2314 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
