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Light and Creamy Vegetable Bake

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One of the biggest complaints that I have heard about vegetarian recipes is that they’re often not filling enough to count as a main dish for dinner. Now, if you’re used to eating prime steaks every night, then vegetarian dinner recipes might pale in comparison.But, if you’re looking for a filling meatless meal option for any reason, then give this Light and Creamy Vegetable Bake recipe a try tonight. It’s one of tastiest and most bizarre easy vegetarian recipes that I have ever developed. Before you write off vegetarian dinner recipes, this one a try first.


Light and Creamy Vegetable Bake
Serves:
6-8
Prep Time:
10-15 minutes
Cooking Time:
About 1 hour
Instructions:


  • 2 heads broccoli, chopped
  • 3/4 pound portobello mushrooms, chopped
  • 1/2 can tomato sauce, about 8 ounces
  • 1/4 cup hummus
  • 1/4 cup plain Greek yogurt
  • 4-5 eggs
  • 1/4 cup skim milk
  • 8-10 kalamata olives
  • 2 tablespoons green onions, chopped
  • 4 tablespoons miso paste
  • 2-4 tablespoons soy sauce
  • 1 tablespoon paprkia, or to taste
  • Black pepper, freshly cracked
  • 1 tablespoon fresh ginger, minced
  • 4 cloves garlic, minced
  • 2 teaspoons onion powder, or to taste
  • 1 teaspoon dry mustard, or more to taste
  • Cayenne pepper (optional)
  • 2 teaspoons dried basil
  • 2 tomatoes, sliced


Instructions:


  1. Pre-heat oven to 400 degrees F.
  2. Spray a large baking dish with nonstick cooking spray. Create an even layer of broccoli and mushrooms at the bottom of the baking dish, using all of your vegetables. Note: You can use any baking dish you want for this recipe, so long as it has high sides. You may need to use more than one baking dish in order to use up all of the broccoli and mushrooms.
  3. In a large bowl, mix the eggs until slightly frothy and the yolks and whites are completely combined. To the bowl, add the tomato sauce, hummus, yogurt, milk, green onions, olives, miso, soy sauce, paprika, black pepper, ginger, garlic, onion powder, dry mustard, cayenne pepper and basil. Mix well to thoroughly combine.
  4. Pour the egg mixture over the vegetable layer, and shake the baking dish to remove any air bubbles. Place tomato slices on top.
  5. Place in the pre-heated oven for about 60 minutes, or until the sauce has set and everything easily separates from the sides.


I wish I could tell you exactly what was going on in my mind when I created this dish. I think I was trying to imitate a casserole, but the results for experimental simple vegetarian recipes are sometimes not what you expected at all. I kept thinking to add one ingredient and then another, until eventually I came up with the list above. This of this as baked vegetables is the weirdest, most delicious sauce you’ve ever tried.


Admittedly, I went a little overboard on the sauce, but the results are still delicious. The sauce is creamy, but is way lighter than any cream sauce. While I love a good Alfredo sauce, I don’t always love the heavy feeling I get afterward. There is a lot of flavor going on in the sauce, but I thought everything melded well together. I chose broccoli and mushrooms because I had both on hand, but I bet cauliflower, carrots, sweet potatoes, squash, or even any other hearty vegetable would work for this recipe. The sliced tomatoes are mostly for decoration, as I wanted this dish to be more aesthetically pleasing than my other easy vegetarian recipes.


Overall, this was one the better vegetarian dinner recipes I had made in a while. If you need tasty vegetarian dinner recipes that don’t overwhelm you with flavor, then give this Light and Creamy Vegetable Bake a try!


Your Turn: How often do you make vegetarian dinner recipes?


Also, what is the weirdest dish you’ve ever made?



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