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Vegetable Bake


  • 2 onions

  • 1 bag of kale 

  • 1 can of chickpeas

  • 1 can of kidney beans 

  • 3 carrots

  • 2 courgettes

  • 2 sweet potatoes

  • 1 pack of runner beans 

  • 1 tsp of extra virgin olive oil 

  • Salt and Pepper

Sauce options:

  1. Buy a ready made sauce. Select a low fat/ free from pasta bake sauce or;

2. Make your own sauce with

  • 690g of passata sauce

  • 2 tbsp tomato Puree

  • 1 tbsp of dried oregano 

  • 1 tbsp dried Parsley 

  • 2 garlic cloves 

  • 1/2 tsp of chilli powder

  • 2 tbsp extra virgin olive oil

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If you are finding it hard to not use cheese in this recipe, instead of giving up, try adding Eatlean protein cheese or less fat cheddar cheese (You can now get cheddar with 50% less fat!)


  1. Preheat the oven at 200 degrees/ Gas mark 6

  2. Drain chickpeas and kidney beans and add to an oven proof dish 

  3. Chop carrots, 1 onion, sweet potatoes, runner beans and courgettes and add to the dish. Season with salt and pepper 

  4. Add your ready made sauce or make your sauce by warming 1 tbsp extra virgin olive oil in a pan and add 1 finely chopped onion, 2 crushed garlic cloves and simmer for 1 minute.  Then add 1/2 tsp of chilli powder and 2 tbsp tomato puree and stir. Now add the passata sauce, parsley and oregano and stir.

  5. Pour the sauce into the oven proof dish and bake in the oven for 50 minutes

  6.  Now make your crispy kale topping by laying half a bag of kale to an oven proof tray. Remember to remove the stalks

  7. Drizzle 1 tsp of extra virgin olive oil over all the kale and give it a mix so that the kale is even covered in a light coating

  8. Spread the kale evenly on the tray and sprinkle with salt and pepper 

  9. Place the tray in the oven for 5 minutes. Checking after 3 minutes and giving the tray a shake before placing back in the oven.

  10. After 50 minutes take the vegetable bake out of the oven and pour the crispy kale on top of your vegetable bake

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