The Brilliantly Variable Veggie Bake

Drowning in fresh summer veggies? Or have some various veggies left in the fridge you don't quite know what to do with?

Looking for something tasty and a little fancy, but still easy to make?

I got you.

May I present: the brilliantly variable veggie bake!

the super yummy courgette and carrot bake

The original recipe speaks of a “Courgette and Cauliflower Bake”.

When I tried this out before, I had a cauliflower but no courgettes. Instead, I had leek. So I made a leek and cauliflower bake. It was fantastic! So incredibly more-ish, I kept eating too much.

This time, I am low-key drowning in courgettes (zucchini) and carrots. So guess what I did? Yes, I made a Courgette and Carrot Bake!

Here is what you need to make (this version of) it:

3 medium courgettes/zucchini

3 medium carrots

1 large onion

3 cloves of garlic

a little oil

in this case also: salt, pepper, nutmeg

Chickmix:

150g chickpea flour

160g cashew nuts *

375ml almond milk (I used oat, because that is what I had)

big pinch of turmeric

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon yeast flakes

* If you have a good food processor or strong blender, you can just throw the cashews in. If, like me, you only have a hand blender, soak cashews overnight in water.

Here is how you make it:

Step One:

Finely grate courgettes and carrots (or let the food processor do it).

Onion gets chopped however you like it, fine or rough, and the garlic either finely chopped or crushed.

Step Two:

In a pan, heat the oil, and then sauté onion and garlic, then add courgettes and carrots and cook until courgettes are soft. Season with salt, pepper, nutmeg, or whatever else you feel to use.

That takes about 3 - 5 minutes, and if you can't be bothered, it's probably fine to not cook the veggies first. Everything goes in the oven, after all, it can cook in there. Might change the flavour a little, especially where onion and garlic are concerned. Still, worth a try on days you'd rather not wash that extra pan. :-)

Step three:

Combine all ingredients for the chickmix and blend until smooth.

Step four:

In a big mixing bowl, combine veggies and chickmix.

Step five:

Line a baking tray with baking paper and pour mixture in. Spread out until it's covering the entire tray ~ the thinner it is, the faster it cooks. Theoretically.

Step six:

Bake for 30 minutes at 180°C (350°F) or until through.

NOTE: I baked my courgette-and-carrot bake for 30 minutes at 200°C. It was still almost liquid by the end. So in my oven, it took about 55 minutes before I felt it wouldn't simply flow off the baking tray. My oven's pretty weak, so things tend to take longer. But keep in mind it might take more than 30 minutes to bake.

This allegedly makes six big slices. I'd make them smaller, maybe nine, because that makes it easier to not overeat. You can start with one slice, and then have seconds! And you'll probably be fine and won't need a third. Though, even if you do? Still better to start out small!

Because let me repeat: This veggie bake is incredibly more-ish, and overeating happens very fast!

What I love best about this recipe, though? Is how adaptable it is. You can use any veggies that can be baked in the oven and in any combination that sounds fine to you. You can vary spices or try out herbs in the chickmix. Try out how different plant-based milks work.

Or go further and experiment with adding seeds to the mix. Like, I added some sesame seeds before baking, but I feel sunflower seeds would also be nice ~ either on top or mixed in.

Or pumpkin seeds, maybe. Or you could try replacing some of the flour with neutral flavoured protein powder. Or ...!

You get the idea. :-)

And with that, happy baking, have fun experimenting, and let me know how your version turns out!

steps to make a courgette and carrot bake