High Protein Vegetable Bake
Packed with flavor and nutrition, this High Protein Vegetable Bake is a wholesome, plant-based dish perfect for busy weeknights or meal prep. Loaded with vibrant vegetables like broccoli, cauliflower, zucchini, and cherry tomatoes, this recipe boasts a protein boost from hearty chickpeas and crumbled tofu. The creamy flaxseed-almond milk mixture, infused with nutritional yeast, garlic, and turmeric, ties everything together with a savory, cheese-like flavor. Naturally gluten-free and vegan, this dish comes together in just over an hour, offering a healthy, high-protein meal that’s satisfying and easy to make. Serve it as a main course or pair it with your favorite grains for a complete, nutrient-dense meal.
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Recipe Information
Ingredients
- 300 grams Broccoli florets
- 300 grams Cauliflower florets
- 2 medium Zucchini
- 150 grams Cherry tomatoes
- 1 400-gram can (drained and rinsed) Canned chickpeas
- 300 grams Firm tofu
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Turmeric powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Ground flaxseeds
- 120 milliliters Unsweetened almond milk
- 3 tablespoons Nutritional yeast
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a baking dish with olive oil.
Chop the broccoli and cauliflower into small florets, slice the zucchini into thin rounds, and halve the cherry tomatoes.
In a large mixing bowl, combine the broccoli, cauliflower, zucchini, cherry tomatoes, and chickpeas. Drizzle with olive oil and sprinkle with garlic powder, paprika, turmeric powder, dried oregano, salt, and black pepper. Toss the vegetables until well coated.
Transfer the seasoned vegetable mixture into the prepared baking dish, spreading it out evenly.
Crumble the firm tofu into small pieces and sprinkle it over the vegetables in the baking dish to add texture and protein.
In a small bowl, whisk together ground flaxseeds, unsweetened almond milk, and nutritional yeast to create a creamy flax mixture.
Pour the flax mixture evenly over the vegetables and tofu in the baking dish, ensuring all the ingredients are well coated.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil, stir the bake gently, and cook for an additional 20 minutes or until the vegetables are tender and browned on top.
Remove the vegetable bake from the oven and let it cool for 5 minutes before serving. Enjoy your nutrient-packed, high-protein meal!
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 8.0 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 683 mg | 53% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 973 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
