This hearty veggie bake recipe is savory and refined, almost meaty, but it’s vegetarian and gluten-free! It’s perfect for Meatless Mondays or a cozy brunch.
Food is about connection and people. That’s what drew Alex and me to cooking together. Our kids might be too young to truly understand, but when we all eat the same food, there’s truly something that stirs in me. When we first ate this veggie bake together, watching our kids love it so much (making the yum yum sound) was fulfilling in a way that I never dreamed.
This harvest vegetable bake is a recipe from The Pollan Family Table cookbook. It’s a vegetarian main dish the Pollans suggested we try, and my, does it deliver on flavor! It’s a combination of vegetables and baked tofu, topped with cheese and baked until bubbly. Here’s the recipe and more about it!
Tips for making this veggie bake
This veggie bake is from The Pollan Family Table cookbook (shared here with the authors’ permission!). While it takes a bit of time to prepare, the flavor is savory and refined, almost meaty. It features a filling of tofu, cheese, carrots, broccoli, chard, and mushrooms, flavored in a punchy wine sauce.
We served this veggie bake as a vegetarian main dish for dinner, but we think it would also be a fantastic savory bake for a brunch spread. This vegetable bake recipe is incredibly versatile and can be served so many ways. A few of our favorite ways to enjoy this recipe are:
- With a side of brown rice — The hearty vegetables and cheese go perfectly with a side of brown rice. The rice rounds out the meal and adds a healthy source of carbs to your plate without taking away from the main attraction (this vegetable bake!).
- With a simple salad — If you’re serving this vegetable bake at lunch or dinner, a fresh salad of some kind would pair well with the baked veggies.
- With fruit salad — To make this dish brunch appropriate, serve it with a lighter, fresh side like fruit salad.
More about the book
This book is by the Pollan family: mother Corky and sisters Dana, Lori, and Tracy. Brother Michael Pollan is well-known for his books and documentaries on food and eating. His mother and sisters have collaborated on a The Pollan Family Table cookbook with the message that a culture of family dinners is transformative: for your physical health, mental well-being, and overall happiness.
We were lucky enough to have the Pollan family as guests on our podcast, and it stands out as one of our favorite episodes to date. Maybe it’s because we had four guests at once (yes, four!). But I think it’s because of the genuine warmth and sincerity with which these women recounted growing up at the table — and their own hopes for the next generation of eaters.
Congratulations to the Pollan family on an incredible book: we can’t wait for the next one! And make sure to take a listen to their podcast episode: A Family Affair.
More vegetarian dinner recipes
We love creating easy dinner recipes that are naturally meatless! A few of our favorite vegetarian dinners are:
Dietary notes
This veggie bake recipe is vegetarian and gluten-free.
Cozy Veggie Bake
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Prep Time: 15 minutes -
Cook Time: 45 minutes
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Total Time: 1 hour
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Yield: 4 (or more if served as part of a larger spread)
Print RecipeDescription
This harvest vegetable bake is savory and refined, almost meaty, but it’s vegetarian and gluten-free! Perfect for Meatless Mondays or a cozy brunch.
Ingredients
- 12 to 14-ounce package extra firm organic tofu, drained and cut into 1/2-inch cubes
- 1 tablespoon unsalted butter
- 3 tablespoons extra virgin olive oil
- ½ cup finely chopped shallot
- 4 cloves garlic (2 minced, 2 sliced)
- 1 tablespoon dry sherry (we used brandy in a pinch)
- ½ cup dry white wine
- 1 cup low-sodium vegetable broth
- 1 teaspoon soy sauce
- Kosher salt
- Freshly ground black pepper
- 1 cup sliced cremini or baby bella mushrooms
- 1 cup peeled and sliced carrots, cut into 1/4-inch-thick rounds
- 2 cups sliced zucchini, cut into 1/4-inch-thick rounds (we omitted)
- 2 ½ cups 1-inch broccoli florets
- 2 cups packed stemmed and roughly chopped Swiss chard (we did 5 cups)
- ¾ cup shredded cheddar cheese
- ¾ cup shredded Monterey Jack cheese
Instructions
- Set a rack in the middle of the oven and preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
- Arrange the tofu in a single layer on the baking sheet and bake for 20 minutes, flipping once halfway through. Remove from the oven and set aside. Increase the oven temperature to 400ºF.
- Meanwhile, begin preparing the sauce and vegetables. In a small saucepan over medium heat, melt the butter. Add 1 tablespoon of the oil, the shallot, and the minced garlic. Stir occasionally until they become translucent and begin to brown, about 8 minutes. Add the sherry and white wine and cook for 2 minutes. Stir in the vegetable broth, soy sauce, ½ teaspoon of salt, and ⅛ teaspoon of pepper. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Set aside.
- While the sauce simmers, pour the remaining 2 tablespoons of oil into a large skillet over medium heat. When the oil is shimmering, add the sliced garlic, the mushrooms, and carrots, and saute for 2 minutes. Raise the heat to medium high, add the zucchini and broccoli, and saute for 6 minutes. Add the Swiss chard and stir all the vegetables continuously for 2 minutes more, until well combined and the Swiss chard has wilted.
- Transfer the vegetables to a large casserole or baking dish. Add the tofu, pour the sauce over the casserole, and mix. Sprinkle the cheddar and Monterey Jack cheese on top. Bake uncovered until the cheese are browned and bubbling, 20 to 25 minutes. Serve hot.
Notes
Reprinted with permission from The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals by Corky, Lori, Dana, and Tracy Pollan
Category: Main Course
Method: Baked
Cuisine: American