Vegan Normandy Vegetables

Bring the taste of French-inspired comfort food to your table with this irresistible Vegan Normandy Vegetables recipe, a nutritious medley of carrots, broccoli, cauliflower, zucchini, and green beans coated in a velvety, dairy-free sauce. Perfectly seasoned with garlic, thyme, and a hint of Dijon mustard, this dish captures a balance of comforting creaminess and vibrant, garden-fresh flavor. The secret lies in its rich, plant-based roux made with vegan butter, almond milk, and nutritional yeast, delivering a satisfying depth of flavor without any dairy. Ready in under 45 minutes, this one-pan wonder is ideal as a hearty main course or a delectable side dish, and it’s garnished with fresh parsley for an extra burst of freshness. Whether you're a vegan or simply looking for a healthy, crowd-pleasing recipe, these creamy Normandy vegetables are sure to impress!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Slowly whisk in the almond milk, ensuring there are no lumps, and cook until the mixture begins to thicken, about 3-4 minutes.

Step 4

Add the nutritional yeast, dijon mustard, lemon juice, garlic powder, dried thyme, salt, and black pepper to the sauce. Stir well to combine.

Step 5

Gently fold in the blanched vegetables along with the green beans and zucchini slices to the sauce in the skillet.

Step 6

Cover and cook for 10-12 minutes on low heat, stirring occasionally, until the vegetables are fully cooked and coated in the creamy sauce.

Step 7

Sprinkle the chopped fresh parsley over the vegetables before serving.

Step 8

Serve warm as a main course or as a side dish to complement any meal.

Nutrition Facts

Serving size	(1621.0g)

Amount per serving	% Daily Value*
Calories	729.9

Total Fat 32.6g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 2.2g
Cholesterol 0mg	0%
Sodium 4627.1mg	0%
Total Carbohydrate 86.0g	0%
Dietary Fiber 23.3g	0%
Total Sugars 35.1g
Protein 32.1g	0%

Vitamin D 219.6IU	0%
Calcium 1351.9mg	0%
Iron 10.1mg	0%
Potassium 2561.4mg	0%

*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.

Source of Calories

Fat: 38.3%

Protein: 16.8%

Carbs: 44.9%