Roasted Pepper and Almond Veg Bake

Fitting more organic veg into your diet is a no brainer. The challenge can be to make veg based meals filling for more active people, like myself. This veg bake includes almond butter, cream and cheese to add some fat and sustained energy.

I got my inspiration for this veggie bake from David and Stephen Flynn otherwise know as the Happy Pear

They have some fantastic cookbooks and a strong movement and community with the mission of creating a happier and healthier lifestyle.

This recipe should provide 4 big portions and take around and hour and a half to prep and bake.

Veg Bake


For the sauce

3 red peppers

300ml of single cream

100g of almond butter

pinch of salt to taste

pinch of black pepper to taste

For the veg mix

300g of celeriac, cut into bite sized pieces

1 medium sized butternut squash, cut into bite sized pieces

head of 1 cauliflower, cut into florets

2 leeks, chopped

3 cloves of garlic, finely chopped

250g of baby spinach

150g of feta chesse

a large bunch of fresh basil


Large handful of almond flakes

Large handful of pumpkin seeds

large handful of grated Cheddar cheese


Step 1

Preheat the oven to gas mark 6 or 200 degrees C

Place the whole peppers in one baking tray. Use another baking tray to roast the celeriac and butternut squash. Put both trays in the oven for 35-40 minutes.

Step 2

While the veg is roasting you can prepare the rest. Boil the cauliflower florets in a pan for 3-5 minutes.

Fry the spinach, leaks and garlic in a large frying pan for 5-10 minutes.

Step 3

Now to make the sauce.

Once the peppers are roasted take them out of the oven and allow to cool before removing the skin, stalks and seeds. Add the chopped pepper to a blender with the cream, almond butter, salt and pepper. Blend until smooth.

Step 4

Put all of the veg together in a large baking tray, with the feta and basil. Pour the red pepper sauce over the veggies and stir in. Sprinkle the almond flakes, pumpkin seeds and grated cheese on top and put in the oven for 30 mins to bake.

Serve on its own or with some salad leaves.

Veg Bake