Road Recipe – Vegan Veggie Bake

This is a quick and delicious vegan dish that I’ve made for Jazz several times at home. We tried it while on the road this past September and Lady T’s 21-year-old oven worked flawlessly!

Step 1: Ingredients

  • 4 tbs olive oil
  • 1 onion diced
  • 3 carrots, sliced
  • 3 stalks of celery, chopped
  • 2 shallots diced
  • 1 can Goya or other cannellini beans (drain & rinse)
  • 1 can diced tomatoes
  • 3 cloves garlic diced
  • Black pepper
  • 1/2 cup panko crispy bread crumbs
  • 1/2 cup vegan Parmesan-style cheese (Jazz likes Go Veggie brand)

Veggie Bake Ingredients

Step 2: Preheat oven to 350 degrees. Heat two tablespoons of olive oil in a medium pot, then add onions, carrots, celery, and shallots. Cook until tender (about 8 minutes).

Veggie Bake Ingredients
Step 3: Add beans, tomatoes with juice and garlic. Add black pepper to taste. Cover loosely and cook another 8 minutes.

Step 4: Combine cheese and breadcrumbs in a small bowl and mix thoroughly. Transfer veggies to baking dish and cover with cheese mixture. Bake in the oven until juices boil and top is golden brown. Veggie Bake Ingredients
Serve as a main or side dish. Enjoy!

Veggie Bake All Done!

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