Description
A delicious, hearty, and wholesome Savory Beetroot, Carrot and Oat Bake: a naturally vegan and gluten-free loaf-style bake packed with warm herbs, nuts, and seeds. Perfect for a side or light meal.
Ingredients
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2 cups beetroot (about 2 large beets)
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2 cups carrots (about 3 medium carrots)
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1 red onion
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2 cups gluten-free rolled oats
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½ cup walnuts, chopped
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¼ cup pumpkin seeds
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1 tablespoon fresh thyme
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1 teaspoon oregano
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1 teaspoon sea salt
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Black pepper, to taste
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2 tablespoons ground flaxseed
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6 tablespoons water
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½ cup almond milk
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Olive oil (for sautéing)
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Instructions
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Preheat & Prepare: Preheat oven to 400°F (200°C). Grease a 9″x9″ baking dish.
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Make Flax “Eggs”: Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and set aside to thicken.
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Prep Aromatics: Finely slice the red onion and sauté in olive oil for about 5 minutes. Remove and cool.
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Prep Root Vegetables: Peel and coarsely grate the beetroot and carrots.
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Mix Dry Ingredients: Whisk together oats, walnuts, pumpkin seeds, thyme, oregano, sea salt, and black pepper.
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Combine: Fold in the grated beetroot, carrot, and sautéed onion. Whisk the flax “eggs” with almond milk and stir into the mixture until moist.
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Bake: Spoon the mixture into the prepared baking dish. Smooth the surface, and sprinkle extra pumpkin seeds on top if desired. Bake for about 40 minutes, until firm and lightly golden.
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Serve: Serve warm or cold.
Notes
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Nut Prep: Toasting the walnuts and pumpkin seeds briefly enhances their flavor and crunch, making the final texture more satisfying.
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Consistency: The flax “egg” is crucial for binding. Ensure it is thick before adding it to the mixture.
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Grating: Coarsely grate the vegetables; this ensures they retain some structure and moisture during the long bake.
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Make-Ahead: This bake is excellent for meal prep. Complete the entire recipe and store slices in the refrigerator for up to 4 days.
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Variation: For an extra savory kick, add a teaspoon of smoked paprika or nutritional yeast to the dry ingredients before mixing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking, Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: whole recipe (you may divide by the number of servings you choose)
- Calories: ~1565 kcal
- Sugar: ~55 g
- Sodium: ~2500 mg
- Fat: ~80 g
- Saturated Fat: ~8 g
- Unsaturated Fat: ~72 g
- Trans Fat: 0 g
- Carbohydrates: ~196 g
- Fiber: ~30 g
- Protein: ~50 g
- Cholesterol: 0 mg
Keywords: Beetroot Oat Bake, Savory Oat Bake, Vegan Bake, Gluten-Free Bake, Root Vegetable Bake, Healthy Side Dish, Meal Prep, Autumn Bake, Wholesome Meal, Plant-Based