Vegan Fridge Raid Friday Vegetable Bake with Crunchy Topping BOSHTV

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