I CAN’T Stop Making It! NO FRYING OR FUSSING – Tastier than MEAT!
Easy Vegan Veggie Bake
Ingredients:
- 2 cups grated zucchini
- 1 cup grated carrot
- 1 cup grated potato or parsnip
- 1 cup chickpea flour (or any gluten-free flour)
- 1/4 cup nutritional yeast
- 1/2 cup plant-based milk (almond, soy, oat)
- 2 tablespoons ground flaxseed + 6 tablespoons water (flax egg)
- 1 small onion, finely chopped (optional)
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or Italian herbs
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
Instructions:
- Preheat oven to 375°F (190°C) and grease a baking dish lightly.
- Prepare flax egg: Mix ground flaxseed with water and set aside for 10 minutes to thicken.
- Grate veggies: Using a box grater, grate zucchini, carrot, and potato/parsnip. Place grated veggies in a clean towel and squeeze out excess moisture.
- Mix batter: In a large bowl, combine grated veggies, chickpea flour, nutritional yeast, plant milk, flax egg, onion, garlic, smoked paprika, thyme, salt, and pepper. Mix well to form a batter.
- Bake: Pour batter into the greased baking dish and spread evenly.
- Cook: Bake for 40-45 minutes or until the top is golden and the bake is firm to the touch.
- Serve: Let it cool for a few minutes before slicing. Garnish with fresh parsley or cilantro.
Why You’ll Love This Recipe:
- No frying, no mess—just a simple bake!
- Packed with wholesome veggies and protein-rich chickpea flour.
- A flavorful and satisfying vegan dish that even meat-eaters will love!
- Perfect as a main dish or a hearty side.
- Great for meal prep and leftovers.
