High-Protein Vegetarian Veggie Bake

High-Protein Vegetarian Veggie Bake

Servings: ~6

Ingredients

• 2 tbsp olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1 medium zucchini, diced

• 1 medium eggplant, diced

• 1 red capsicum, diced

• 1 small broccoli head, chopped (or 2 cups frozen broccoli/cauli mix)

• 200g mushrooms, sliced

• 1 can (400g) lentils, drained & rinsed

• 1 can (400g) chickpeas, drained & rinsed

• 1 can (400g) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 tsp cumin

• Salt & pepper to taste

• 250g cottage cheese (or ricotta if preferred)

• ½ cup grated cheese

Method

1. Heat olive oil in a large pan. Cook onion + garlic until fragrant. Add zucchini, eggplant, capsicum, broccoli, and mushrooms. Cook until softened (~8–10 mins).

2. Stir in crushed tomatoes, tomato paste, smoked paprika, oregano, cumin, salt, and pepper. Simmer 5 mins.

3. Mix in lentils + chickpeas. Simmer another 5 mins to thicken.

4. Transfer half the mix into a baking dish. Spoon half the cottage cheese on top. Repeat with the rest of the mix + cottage cheese. Sprinkle with grated cheese.

5. Bake at 180°C for ~20–25 mins until bubbling and golden on top.

6. Garnish with parsley or extra yoghurt on the side.