Bake
This bake is my ultimate comfort dish, especially on chilly evenings when I crave something warm and nourishing. It's like a hug from the inside, packed with...
I remember the first time I made this bake—it was one of those days when the rain wouldn't stop, and all I wanted was to cozy up with something wholesome.
I found that sautéing the onions and garlic just right adds a depth of flavor that's totally worth the extra few minutes.
This recipe has become a staple in my house because it’s simple to throw together and endlessly adaptable.
It's one of those meals that feels like self-care in a dish.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you’re out of chickpeas, black beans or lentils work just as well and add a different texture. Feel free to use whatever veggies you have on hand—I've swapped in zucchini and it was delicious. For my gluten-free pals, just double-check that your ingredients are all certified gluten-free.
Tips & Notes
- •Rinsing the quinoa well is key to removing that bitter taste; I usually let it soak for a few minutes and give it a good swirl.
- •I like to sprinkle a bit of smoked paprika for a subtle smoky flavor that's just divine.
- •When I make extra, I store leftovers in my favorite glass container in the fridge; it tastes even better the next day.
Recipe Variations
- •If I'm in the mood for something sweeter, I toss in some roasted sweet potato cubes.
- •My friend Ava swears by adding a handful of roasted pine nuts for a bit of crunch and nuttiness.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the mixture in advance and store it in the refrigerator. Just bake it when you're ready to eat.
What can I serve with this bake?
This dish pairs well with a fresh salad or steamed vegetables for a complete meal.
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This bake is my ultimate comfort dish, especially on chilly evenings when I crave something warm and nourishing. It's like a hug from the inside, packed with...
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a medium pot, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- 3
In a large mixing bowl, combine the cooked quinoa, chickpeas, zucchini, bell pepper, carrot, and spinach.
- 4
Add the tomato sauce, nutritional yeast, garlic powder, onion powder, salt, black pepper, basil, and oregano to the vegetable mixture. Mix well until all ingredients are evenly coated.
- 5
Grease a baking dish with olive oil (optional) and pour the mixture into the dish, spreading it evenly.
- 6
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- 7
After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and slightly crispy.
- 8
Remove from the oven and let it cool for a few minutes before serving. Enjoy your healthy bake!
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