Garden Vegetable And Protein Cheese Bake Recipe

About this recipe

Garden Vegetable and Protein Cheese Bake is the ultimate blend of nutrition and comfort. Featuring fresh carrots, cucumber, chow chow, and a generous helping of Eatlean Protein Cheese, this dish is both hearty and satisfying. The Moroccan spice blend adds a warm, savory touch, while the chickpea flour helps bind everything together into a cohesive, flavorful bake. Perfect for vegetarians, this recipe packs 31 grams of protein per serving, making it ideal for muscle recovery or general wellness. The bake comes together in under an hour, making it a practical choice for busy evenings. Serve it warm, fresh out of the oven, with a side salad or crusty bread for a complete meal. Its golden cheese crust combined with tender veggies is sure to delight your taste buds.

Ingredients

• 180G Eatlean Protein Cheese Grated
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• 300 g Trs Flake Rice Thick Pawa 300G
• - Spice Kitchen Moroccan Spice Tin
• - Biona Capers In Olive Oil
• NaN Trs Gram Flour
• 100 G Jumbo Garlic 100g
• 1 Onion Large 1 Each
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 1 Lemon - 1 Each

Instructions

1. 1. Preheat your oven to 180°C (350°F) and grease a baking dish with olive oil.
2. 2. Peel and dice the carrots, cucumber, and chow chow into small cubes for even cooking.
3. 3. Finely chop the onion and garlic, then sauté them in olive oil in a pan until fragrant and golden.
4. 4. Mix the chickpea flour, Moroccan spice blend, salt, and black pepper in a bowl.
5. 5. Add the sautéed garlic and onion to the bowl, along with the diced vegetables, and mix well.
6. 6. Squeeze half a lemon over the mixture for a bright, fresh flavor, and stir to combine.
7. 7. Layer half of the vegetable mixture into the baking dish and sprinkle a generous amount of Protein Cheese on top.
8. 8. Add the remaining vegetable mixture and finish with another layer of Protein Cheese evenly across the top.
9. 9. Cover the dish with foil and bake in the oven for 20 minutes to allow the vegetables to cook through.
10. 10. Remove the foil and bake for an additional 10 minutes to achieve a golden-brown cheesy crust.
11. 11. Let the bake cool for 5 minutes before serving to allow the layers to set properly.
12. 12. Serve the bake warm, paired with a refreshing side salad or crusty bread.