Savory Veggie Bake

This is one of my newest favorites. It’s become the perfect breakfast or dinner, especially during this pandemic. Why? Because it’s easy, inexpensive, and pantry friendly – and especially good right now when our grocery stores may not have everything on our usual lists. Substitute any beans or vegetables you have on hand if you don’t have the ones I’m using.

The most amazing thing about this is the texture! Okay, the flavor too! But the oats cooked in the broth, along with the savory vegetables just turns into dreamy magic. Comfort food to the max. Where have savory oats been all my life? I do not know.

Right now, it’s 6pm and I’ve just arrived back home from a nice long walk with our 2-year old puppy. I’m going to pour myself a glass of wine while I throw this veggie bake together, and we’ll be sitting down for dinner in about an hour. Can hardly wait.

Hope you have a chance to try this too. xo


1 Vidalia onion, diced
1 red or green bell pepper, diced
1 clove garlic, minced
4 cups rolled oats
1 14-ounce can chopped fire-roasted tomatoes
1 14-ounce can black beans, drained, rinsed
4 cups vegetable broth
2 – 4 cups baby spinach, roughly chopped
2 teaspoons smoked paprika
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper
dash cayenne
1/2 cup breadcrumbs (I make them from Ezekiel bread)


Preheat oven to 400 degrees. Have ready a 9 x 13-inch ceramic baking pan.

Heat a large nonstick skillet (like Scanpan) over high heat. Add onions and dry sauté until softened. Sprinkle a little bit of water as needed to prevent sticking to the pan.

Once onions are almost translucent, add bell pepper. Continue cooking over medium-high heat, stirring occasionally until veggies are tender. Add garlic and stir just until fragrant, about 30 to 60 seconds more. Remove pan from heat.

In a large bowl, mix together oats, tomatoes, black beans, and vegetable broth. Add in spinach, all seasonings, and the sautéed veggies. Combine well.

Transfer mixture to the baking dish. Top with breadcrumbs.

Bake uncovered for 40 to 45 minutes.

Serve hot, garnished (if desired) with fresh cilantro, diced avocado, or hot sauce.

Cover and refrigerate leftovers for up to 5 days.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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