Vegan Whole-Food Plant-Based Bake
This hearty vegan bake is packed with wholesome ingredients, featuring roasted vegetables and quinoa, all topped with a delicious herb-infused sauce.
Discover the joy of plant-based cooking with this vibrant vegan bake, perfect for a satisfying dinner.
Made with nutrient-rich ingredients and bursting with flavor, this recipe is an excellent choice for those looking to enjoy a wholesome meal without any animal products.
Explore more delightful vegan recipes at vegancooking.recipes.
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
Quinoa is a complete protein and can be substituted with brown rice if desired. Nutritional yeast adds a cheesy flavor but can be omitted for a lighter dish.
Tips & Notes
- •Make sure to rinse quinoa before cooking to remove its natural coating, which can taste bitter.
- •Feel free to add any other vegetables you have on hand, such as broccoli or spinach.
Recipe Variations
- •Add cooked lentils for extra protein and texture.
- •Top with a vegan cheese sauce for a creamier bake.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I use frozen vegetables?
Yes, frozen vegetables can be used in place of fresh ones. Just make sure to thaw and drain any excess water before roasting.
What can I serve with this bake?
This dish pairs well with a side salad or steamed greens for a complete meal.
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This hearty vegan bake is packed with wholesome ingredients, featuring roasted vegetables and quinoa, all topped with a delicious herb-infused sauce.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 3
While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, combine the chopped zucchini, bell pepper, carrot, red onion, and cherry tomatoes.
- 4
Drizzle the vegetables with olive oil, then sprinkle with dried oregano, dried basil, salt, and black pepper. Toss to coat evenly.
- 5
Spread the seasoned vegetables onto a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- 6
Once the quinoa and vegetables are cooked, combine them in a large mixing bowl. Stir in the nutritional yeast, mixing well to incorporate.
- 7
Transfer the mixture to a baking dish and spread it evenly. Bake in the oven for an additional 15 minutes.
- 8
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
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