Description
A hearty, plant-based bake featuring roasted seasonal vegetables and creamy cannellini beans, topped with a crispy breadcrumb and herb crust. Perfect for a comforting dinner.
Ingredients
- 2 cups diced butternut squash
- 1 large zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 cup vegetable broth
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated vegan Parmesan (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash, zucchini, bell pepper, and red onion with olive oil, thyme, smoked paprika, salt, and pepper on a baking sheet.
- Roast vegetables for 20-25 minutes until tender and lightly browned.
- In a large baking dish, combine roasted vegetables, cannellini beans, and vegetable broth. Stir gently to mix.
- In a small bowl, combine panko breadcrumbs, vegan Parmesan (if using), and parsley. Sprinkle evenly over the vegetable and bean mixture.
- Bake uncovered for 15-20 minutes until the top is golden and crispy. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American