Fridge Raid Friday Vegetable Bake with Crunchy Topping

Super simple
Super simple
Super simple
Super simple
0:50 m

Not sure what to do with all your leftover veggies? Look no further than this creamy Vegetable Bake with Crunchy Topping! Packed with texture, this brilliant dish features a medley of veggies baked with a crispy breadcrumb. Proper crunchy.

We’ll also be using our Lomi home compost kitchen appliance to break down all our food waste in as little as four hours - turning it into Lomi earth; nutrient-rich plant food which you can use in your garden. It's a gadget you definitely need in your kitchen.

Start cooking ➞



For the bake

<item-todo-done>1 large onion<item-todo-done><item-todo-done>2 cloves garlic<item-todo-done><item-todo-done>1 large broccoli<item-todo-done><item-todo-done>2 ½ large leeks<item-todo-done><item-todo-done>100g plant-based butter<item-todo-done><item-todo-done>1 400g cans butter beans<item-todo-done><item-todo-done> drained and rinsed<item-todo-done><item-todo-done>300g oat cream<item-todo-done><item-todo-done>2 tbsp creamy tahini<item-todo-done><item-todo-done>1 tbsp wholegrain mustard<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the topping

<item-todo-done>1 extra large loaf of slightly stale bread<item-todo-done><item-todo-done>3 tbsp oats<item-todo-done>


Note Ingredients double when servings increase, method may have to be adjusted accordingly.

For the bake

<item-todo-done>2 large onions<item-todo-done><item-todo-done>4 cloves garlic<item-todo-done><item-todo-done>2 large broccoli<item-todo-done><item-todo-done>5 large leeks<item-todo-done><item-todo-done>200g plant-based butter<item-todo-done><item-todo-done>2 400g cans "butter beans<item-todo-done><item-todo-done> drained and rinsed"<item-todo-done><item-todo-done>600g oat cream<item-todo-done><item-todo-done>4 tbsp creamy tahini<item-todo-done><item-todo-done>2 tbsp wholegrain mustard<item-todo-done><item-todo-done>2 lemon<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the topping

<item-todo-done>2 extra large loaf of slightly stale bread<item-todo-done><item-todo-done>6 tbsp oats<item-todo-done>

Before you start

Preheat oven to 190°C | Large Casserole Pan | Blender

Prepare the vegetables

  • Peel and dice the onion and garlic.
  • Cut the broccoli into florets and remove the stalk.
  • Remove the outer leaves from the leeks and finely slice.

Start the base

  • Place a large casserole pan over a medium heat and add the plant-based butter.
  • Once melted, add the diced onions, garlic and a good pinch of salt.
  • Mix well and good for 5-10 minutes until soft.
  • Once cooked, mix through the leeks and cook until soft.
  • Add the broccoli pieces and cook until soft.
  • Mix through the drained butter beans.

Mix through the rest of the ingredients

  • Once all of the vegetables are soft, add the oat cream, tahini and mustard.
  • Squeeze in some lemon juice and season with salt and pepper.
  • Lower the heat to low and simmer while you make the topping.

Make the topping

  • Place some of the bread into a blender, along with the oats and blend until a bread-like consistency forms.

Finish the dish

  • Sprinkle the oat mixture over the top of the dish and place in the oven for 10 minutes until golden, bubbling and delicious.

Cost per portion


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