Fridge Raid Friday Vegetable Bake with Crunchy Topping
Fridge Raid Friday is basically our favourite game to play at the end of the week. You know that moment when you open the fridge and there's a bit of this, a bit of that, and you think 'what on earth do I do with this lot'? That's exactly where this bake was born. You get this gorgeous, bubbling, creamy vegetable base with leeks, broccoli and all the good stuff, topped with a proper crunchy golden topping that makes every mouthful interesting. Honestly, it's the kind of recipe that feels way more impressive than the effort involved, and it's on the table in 50 minutes. Make this tonight, clear out that fridge, and feel like an absolute hero.
Before You Start
- Preheat oven to 200°C
- Large casserole pan (ovenproof)
- Blender
- Large baking dish or transfer casserole to ovenproof dish if needed
Ingredients
- 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
- 1 extra large loaf of slightly stale bread
- 3 tbsp oats
Method
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.
Tips & Variations
- Use whatever veg you've got: This recipe is genuinely flexible. Courgette, spinach, leftover roasted squash, frozen peas, half a pepper that needs using up. We've thrown all sorts in and it always works.
- Get the topping really golden: Don't pull it out of the oven too early. You want that topping properly deep golden and crunchy. Give it the full time and it makes all the difference.
- Season as you go: We always add a pinch of salt at the onion and garlic stage, and then taste again before it goes in the oven. Vegetables can be quite mild so don't be shy with the seasoning.
Why This Works
The trick here is starting that base low and slow with the plant-based butter, onions and garlic. Getting them properly soft and sweet before anything else goes in builds a flavour foundation that makes the whole thing taste like it's been cooking for hours. And that crunchy topping isn't just there to look good, it gives you this amazing contrast against the soft vegetables underneath that makes you want to go back for another spoonful every single time.