Vegan Carrot and Spinach Bake

Here’s a delicious and nutritious recipe for Vegan Carrot and Spinach Bake that’s perfect as a main dish or side!

Vegan Carrot and Spinach Bake Recipe

Ingredients:

• 4 large carrots, grated
• 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa or brown rice
• 1 cup chickpeas, mashed or canned (drained and rinsed)
• 1 cup rolled oats
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil (for sautéing)

Instructions:

1. Preheat Oven: Preheat your oven to 180°C (350°F) and lightly grease a baking dish.
2. Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes. Stir in the grated carrots and cook for another 5 minutes. If using fresh spinach, add it now and cook until wilted. If using frozen, make sure it’s well-drained.
3. Mix the Filling: In a large mixing bowl, combine the sautéed vegetables, cooked quinoa or rice, mashed chickpeas, rolled oats, flax egg mixture, oregano, cumin, smoked paprika, salt, and pepper. Mix well until all ingredients are evenly combined.
4. Transfer to Baking Dish: Pour the mixture into the prepared baking dish, pressing it down firmly and smoothing the top.
5. Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden and the bake is firm to the touch.
6. Cool and Serve: Remove from the oven and let it cool for a few minutes before slicing. Serve warm, garnished with fresh herbs if desired.

This Vegan Carrot and Spinach Bake is not only flavorful but also packed with nutrients, making it a great addition to any meal.