Savory Tomato Herb Bake
Indulge in the creamy goodness of this vegan tomato and veggie bake, bursting with flavors of herbs and spices. Layers of juicy tomatoes, tender veggies, and a velvety herb-infused cream sauce make this dish a delightful comfort food. Perfectly seasoned and topped with a crispy breadcrumb crust, it's a hearty and satisfying meal that will leave everyone asking for seconds.
ingredients
- 4 large tomatoes, sliced
- 2 zucchinis, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 onion, thinly sliced
- 4 cloves of garlic, minced
- 1 cup cashews, soaked and drained
- 1 cup vegetable broth
- ½ cup unsweetened plant-based milk (e.g., almond, soy)
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- Salt and pepper to taste
- ½ cup bread crumbs
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a blender, combine the soaked cashews, vegetable broth, plant-based milk, nutritional yeast, basil, thyme, oregano, smoked paprika, red pepper flakes, minced garlic, salt, and pepper. Blend until smooth and creamy.
- 3.
In a baking dish, arrange a layer of tomato slices.
- 4.
Top with a layer of zucchini, bell peppers, and onions.
- 5.
Pour a portion of the creamy herb mixture over the vegetables, ensuring they are coated evenly.
- 6.
Repeat the layering until all the vegetables and the creamy mixture are used.
- 7.
In a small bowl, mix the bread crumbs with a pinch of salt and pepper. Sprinkle them over the top of the bake.
- 8.
Cover the dish with foil and bake for 30 minutes.
- 9.
Remove the foil and bake for an additional 15 minutes or until the top turns golden and crisp.
- 10.
Allow the bake to cool slightly, then sprinkle fresh parsley on top for garnish.
- 11.
Serve warm and enjoy the scrumptious flavors!
