Fridge Raid Friday Vegetable Bake with Crunchy Topping
- Super simple
- 0:50 m
- 12 ingredients
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.
Serves: 4
Ingredients
For the bake
- 1 large onion
- 2 cloves garlic
- 1 large broccoli
- 2 ½ large leeks
- 100g plant-based butter
- 1 400g cans butter beans, drained and rinsed
- 300g oat cream
- 2 tbsp creamy tahini
- 1 tbsp wholegrain mustard
- 1 lemon
- salt and pepper to taste
For the topping
- 1 extra large loaf of slightly stale bread
- 3 tbsp oats
Before you start
Preheat oven to 190°C | Large Casserole Pan | Blender
Step 1
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.
Ingredients
- 1 large onion
- 2 cloves garlic
- 1 large broccoli
- 2 ½ large leeks
Step 2
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.
Ingredients
- 100g plant-based butter
- 1 400g cans butter beans
- drained and rinsed
Step 3
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.
Ingredients
- 300g oat cream
- 2 tbsp creamy tahini
- 1 tbsp wholegrain mustard
- 1 lemon
- salt and pepper to taste
Step 4
Make the topping
- Place some of the bread into a blender, along with the oats and blend until a bread-like consistency forms.
Ingredients
- 1 extra large loaf of slightly stale bread
Step 5
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.
Ingredients
- 3 tbsp oats