Veggie bean crumble
This hearty Mediterranean seasoned dish is bursting with flavor and incredibly filling – a perfect vegetarian meal.
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.
- 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
- 1 1/2 cup bread crumbs
- 1/2 cup pine nuts or coarsely crushed almonds
- Salt and pepper, to taste
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.