Скачать или смотреть I Made a Crispy Veggie Bake — No Cheese, No Cream, But So Comforting!

A golden, crispy-topped veggie bake that’s 100% plant-based, gluten-free adaptable, and packed with protein — no cheese, no cream, just real food! Tender white beans, mushrooms, cabbage, and colorful veggies are bound with oats or breadcrumbs, then baked until the top is perfectly crunchy. Serve it with garlic yogurt or tahini for extra richness!

Ingredients (2–3 servings):
• 1 cup (200g) cooked white beans (canned or home-cooked, drained)
• 7 oz (200g) mushrooms, sliced
• 1 medium carrot, grated or diced (~¾ cup)
• 1 medium onion, diced (~1 cup)
• 1 bell pepper, diced (~1 cup)
• 1½ cups (150g) finely shredded cabbage
• 1 garlic clove, minced
• 3–4 tbsp (25–30g) breadcrumbs or rolled oats (use GF oats if needed)
• 1 egg (optional, for binding)
• Olive oil for drizzling
• Salt, black pepper, ½ tsp oregano, pinch of nutmeg

Method:

Lightly sauté onion, carrot, mushrooms, pepper (3–4 min). Steam cabbage 2–3 min.
Mix all veggies + beans + seasonings + oats/breadcrumbs (+ egg if using).
Transfer to greased baking dish → top with extra crumbs → drizzle with oil.
Bake at 180°C (350°F) for 25–30 min until golden and crispy.
Serve warm with garlic yogurt or tahini sauce.
✅ High in fiber + plant protein
✅ Gluten-free option
✅ $1.20/serving
✅ Meal prep & freezer friendly
✅ One dish, minimal cleanup

📌 Pro tip: For extra crunch, broil 2–3 minutes at the end!

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💬 Comment: Would you add zucchini or keep it classic?