Creamy vegan Veggie Bake is a colorful and hearty dish that highlights the diverse flavors and textures of a range of veggies. This tasty and nutritious baked good can be consumed as a supper or as a lunch dish. We can modify this recipe with different vegetables, grains, and seasonings. The creamy vegan Veggie Bake is a nutrient-rich dish. Vegetables are a fantastic way to improve your general health because they include a variety of minerals, antioxidants, and vitamins. This baked dish will quickly become a kitchen mainstay because of its flavorful and vibrant texture.
Let’s prepare this tempting and wholesome dish with the easy baking directions (listed below).
STATS
- Course: Side dish
- Cuisine: American
- Diet: Vegan, Gluten-free
- Total Time: 50 to 60 minutes
- Preparation Time: 20 minutes
- Cook Time: 30 to 40 minutes
EQUIPMENT
- Oven
- Two bowls
- One spoon
- Baking tray
- Serving plate
INGREDIENTS
- Broccoli florets 1 cup
- One cup of cauliflower florets
- 1 cup of sliced carrots
- Sliced zucchini 1 cup
- One cup of colorful bell peppers, sliced
- One small onion, sliced
- Crushed garlic cloves,2
- One cup of vegan tomato sauce
- Olive oil, one tbsp
- Dried basil 1 tsp
- One tsp of dried oregano
- Salt, add to taste
- A dash of crushed black pepper, or to flavor
INSTRUCTIONS
- Raise the temperature of the vacant oven to 375 degrees F.
- Next, rinse the broccoli, cauliflower florets, and other sliced vegetables with water.
- Then, add broccoli, carrots, cauliflower, zucchini, bell peppers, and onions to a big mixing vessel.
- After that, add salt, oregano, olive oil, black pepper, and tomato sauce to another bowl.
- Now, stir all ingredients with a spoon.
- Next, pour this tomato sauce into the vegetables.
- Again, toss all items with a spoon until all the sauce is incorporated into the vegetables.
- Put aside the bowl for a while.
- Meanwhile, grease a baking dish with oil to prevent the vegetables from burning.
- Next, shift the seasoned vegetables to the baking dish.
- Simmer the vegetables for 25 to 30 minutes or until slightly browned.
- The nutritious and flavorful Veggie Bake is ready.
- Shift the baked vegetables to a serving plate and enjoy.
SERVING SUGGESTIONS
- Enjoy the veggie bake with a hot and healthy soup.
- Pair this baked dish with quinoa salad or roasted vegetable wrap.
- Grilled vegan burgers and vegan mac & cheese work well with this dish.
- Serve this dish with Mexican street corn and guacamole.
- Accompany this baked veggie with naan bread and basmati rice.
- Incorporate these veggies into a lasagna or pasta.
- Roasted potatoes and tofu scrambles go well with this baked veggie.
TIPS
- Select a variety of fresh and colorful vegetables.
- There is no limit. Utilize any sort of fresh and vibrant vegetable to create this veggie bake.
- Chop the vegetables into equal sizes for proper cooking.
- Season the vegetables in a mixture of oil, acid, and spices.
- Sprinkle herbs like cilantro or basil over the baked veggies for color and a refreshing texture.
STORAGE INFORMATION
Fridge:
- We will cool the baked veggies before preserving. You can save the leftover veggies in an airtight vessel to prevent sogginess. Refrigerate this vessel for 4 to 5 days.
Freezer:
- Shift the baked veggies to a clean plastic ziplock bag and freeze them for forty to eighty days.
Reheating:
- You can rewarm the defrosted veggies in the oven. Although it can be warmed in the microwave, the texture may be less appetizing.
FAQs
Which vegetables can I use to prepare this dish?
- The options are countless. You can use cruciferous veggies like cauliflower or broccoli. Utilize root vegetables like sweet potatoes, carrots, and potatoes.
Can we incorporate vegan protein into this veggie bake?
- Yes, tofu, beans, or tempeh are excellent additions to make this veggie bake more hearty.
How do I keep the baked vegetables from getting too soft?
- Avoid stuffing the baking dish excessively with vegetables because this may cause it to steam instead of roast. Cook the vegetables at a high temperature.
NUTRITIONAL INFORMATION/SERVING
Total quantity: 6 to 8 servings
Total Calories 120 kcal
Dietary Fiber 5 g
Carbohydrates 20 g
Protein 3 g
Sugar 5 g
Total Fat 3 g
Sodium 200 mg
Saturated fat 0.5 g
