Vegan Whole-Food Plant-Based Bake

Ingredients

• 1 cup quinoa (rinsed and drained)
• 2 cups water (for cooking quinoa)
• 1 medium zucchini (chopped)
• 1 medium bell pepper (diced)
• 1 medium carrot (sliced)
• 1 medium red onion (chopped)
• 1 cup cherry tomatoes (halved)
• 3 cloves garlic (minced)
• 2 tablespoons olive oil (for roasting vegetables)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)
• 1/4 cup fresh parsley (chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 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. 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. 4

   Drizzle the vegetables with olive oil, then sprinkle with dried oregano, dried basil, salt, and black pepper. Toss to coat evenly.

5. 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. 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. 7

   Transfer the mixture to a baking dish and spread it evenly. Bake in the oven for an additional 15 minutes.

8. 8

   Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.