Baked vegetables with a bread crust

Ingredients

• 2 large young carrots
• 4 tomatoes
• 3-4 new potatoes
• 1 shallot
• A pinch of herbes de Provence
• 3 tablespoons chickpea flour, for the crust
• 6 tablespoons water, for the crust
• Pepper
• Salt
• 55 g vegan butter
• 55 g breadcrumbs
• 1 tablespoon olive oil, for the crust

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of vegan butter
• What to use instead of breadcrumbs
• What to use instead of potatoes
• What to use instead of black pepper
• What to use instead of tomatoes
• What to use instead of carrots

Instructions

1. Melt the vegan butter in a pot and fry the very thinly sliced carrots and potatoes for about 10 minutes, until they start to brown.
2. Scald the tomatoes, peel them, slice them and add them with a little salt and pepper, the herbs and the finely chopped shallot. Stew over low heat for about half an hour: the tomato juice and vegan butter are all the liquid it needs.
3. Transfer it to a shallow baking dish. Preheat the oven to 220°C (425°F).
4. For the crust, whisk the chickpea flour with the water and a pinch of salt and pepper, and mix it with the breadcrumbs and oil. Spread it over the stew.
5. Bake for 15 minutes, until the crust is golden. Serve hot or cold.

Nutrition facts

Approximate, per serving (about 322 g). Calculated with data from USDA FoodData Central.