Need a simple veggie-packed side dish? These roasted onions, broccoli, zucchini, and sweet potatoes, are smothered in a creamy homemade vegan cheese sauce. Yum!
Heat olive oil in a non-stick pan over medium-high heat. Add onion and sauté for 2–3 minutes.
Add garlic and mushroom. Sauté until onion is translucent and mushrooms are cooked, 5–6 minutes. Set aside.
Meanwhile, bring a pot of water to a boil.
Add the carrots, broccoli, and sweet potatoes to the boiling water and cook for 10 minutes. (They don’t need to be totally cooked, as the cooking will finish in the oven.)
For the sauce, simply place all the ingredients into a saucepan stirring continuously until you get a thick-cheesy sauce.
Place all the vegetables, including the red pepper and cherry tomatoes, onto a baking sheet. Drizzle with additional olive oil. Season with salt and pepper, to taste.
Roast vegetables in the oven for 10–15 minutes, until the red pepper is tender.
Pour the cheese sauce over the vegetables, and cook for 5 more minutes or until all the veggies are fork-tender.