🌱 Vegan Vegetable Bake (No Frying, No Fuss)

Ingredients:

• 1 medium zucchini, grated
• 2 medium carrots, grated
• 2 medium potatoes, peeled and grated
• 1/2 onion, finely chopped (optional)
• 1/4 cup fresh parsley or cilantro, chopped
• 1/2 cup chickpea flour (or all-purpose flour for non-GF)
• 2 tbsp nutritional yeast (optional, adds cheesy flavor)
• 1/2 tsp turmeric
• 1 tsp garlic powder
• Salt & pepper to taste
• 1/4 cup plant-based milk or water (as needed to bind)
• 1 tsp baking powder (optional, for fluffiness)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Grate vegetables using a coarse grater: zucchini, carrots, and potatoes.
3. Remove excess moisture from grated vegetables by placing them in a clean kitchen towel or cheesecloth and squeezing well.
4. In a large mixing bowl, combine the grated veggies with chopped onion and parsley.
5. Add dry ingredients: chickpea flour, nutritional yeast, spices, salt, pepper, and baking powder.
6. Stir in plant milk gradually until everything is well combined. The mixture should be thick and stick together — not runny.
7. Transfer to a baking dish lined or lightly greased (optional). Smooth the top with a spatula.
8. Bake for 35–45 minutes or until golden brown and firm in the center. Let cool slightly before slicing.

✅ Tips:

• Add-ins: Chopped spinach, corn, or bell peppers.
• Serving ideas: Serve with vegan sour cream, tahini drizzle, or avocado on the side.