mixed veggie bean crumble mixed veggie bean crumble Israeli Kitchen You've heard of apple cobblers and fruit crumbles, right? This is the savory version, perfect for vegetarians. (Photo: Sarah F. Berkowitz)

Veggie bean crumble

This hearty Mediterranean seasoned dish is bursting with flavor and incredibly filling – a perfect vegetarian meal.

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  • Yield: Serves 6-8
  • Prep time: 10 minutes
  • Cook time: 45 minutes

The one thing omnivores, herbivores and all types of eaters can agree on is that plant foods are definitely good for the body. Some people go all the way following a strict vegan diet, others choose middle-of-the-road options like going meatless on a particular day. This hearty, satisfying hot veggie dish is perfect for dinner for a day like that.

Ingredients

    Filling:

  • 1/2 can chickpeas
  • 1/2 can black beans
  • 1/2 can kidney beans
  • 1 cup chopped or sliced carrots
  • 1 cup chopped celery
  • 1 1/2 cup tomato sauce or marinara
  • 1 tablespoon za'atar
  • 2 tablespoons chopped parsley
  • Topping:

  • 1 1/2 cup bread crumbs
  • 1/2 cup pine nuts or coarsely crushed almonds
  • Salt and pepper, to taste

Directions

Preheat oven to 350°.

In a large casserole dish, mix beans, carrots, celery, tomato sauce, za’atar and parsley. Cover and cook for 20 minutes.

Remove from oven, uncover, and sprinkle with breadcrumbs, nuts, and seasonings to taste. Return to oven uncovered for 25-30 minutes, or until vegetables are soft.

Related Topics: Mediterranean, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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