PP Sunset Veggie Bake

Chef: Vicki Brett-Gach, AnnArborVeganKitchen

Makes: 8 Servings

Prep Time: 20 min

Cook Time: 40 min

Total Time: 1 hr

INGREDIENTS

• 1 Vidalia onion, diced

• 1 red or green bell pepper, diced

• 1 clove garlic, minced

• 4 c rolled oats

• 1 14 oz can fire-roasted tomatoes, chopped

• 1 14 oz can black beans, drained and rinsed

• 4 c vegetable broth

• 2-4 c baby spinach, roughly chopped

• 2 t smoked paprika

• 1 t turmeric

• 1 t salt

• ½ t pepper

• Dash cayenne

• ½ c breadcrumbs (I make them from Ezekiel bread)

• Garnishes (optional) cilantro, avocado, or hot sauce.

DIRECTIONS

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

2. Heat a large non-stick (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.

3. Once onions are almost translucent, add the 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.

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

5. Transfer mixture to the baking dish.

6. Bake uncovered for 40-45 min.

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

8. Cover and refrigerate leftovers for up to 5 days.

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