Baked Vegetarian Recipes by Sanjeev Kapoor Made Easy

Baking vegetarian dishes is an art that combines wholesome ingredients with warmth and care. Sanjeev Kapoor, a celebrated culinary maestro, has brought us a treasure trove of baked vegetarian recipes that not only tantalize your taste buds but also nourish your body.

Whether you’re a seasoned cook or a kitchen novice, these recipes are designed to be approachable and bursting with flavors that celebrate vegetables in their purest, most delicious form.

From cheesy bakes to aromatic casseroles, Sanjeev Kapoor’s baked vegetarian recipes embrace simplicity and elegance. They are perfect for family dinners, festive occasions, or even a cozy weekend treat.

This blog post dives into some of his most beloved baked vegetarian dishes, ensuring you can bring these delightful creations to your table with ease and confidence.

Why You’ll Love This Recipe

These baked vegetarian recipes by Sanjeev Kapoor stand out for their vibrant use of fresh ingredients and balanced flavors. They offer a comforting, hearty experience without compromising on health.

The recipes are also highly adaptable, allowing you to swap ingredients based on availability or dietary preferences.

Moreover, the baking process enhances the natural sweetness and texture of vegetables, creating dishes that are both visually appealing and delicious. Whether you want a quick weeknight meal or a show-stopping centerpiece, these recipes deliver satisfaction every time.

Ingredients

• Mixed vegetables (carrots, beans, peas, bell peppers) – 500 grams
• Paneer (Indian cottage cheese) – 200 grams, crumbled
• All-purpose flour (maida) – 1/2 cup
• Milk – 1 cup
• Butter – 3 tablespoons
• Grated cheese (mozzarella or processed cheese) – 1 cup
• Onion – 1 medium, finely chopped
• Garlic – 3 cloves, minced
• Green chili – 1, finely chopped (optional)
• Mustard seeds – 1 teaspoon
• Red chili powder – 1/2 teaspoon
• Turmeric powder – 1/4 teaspoon
• Salt – to taste
• Black pepper powder – 1/4 teaspoon
• Fresh coriander leaves – a handful, chopped
• Breadcrumbs – 1/2 cup
• Olive oil or cooking spray – as needed

Equipment

• Baking dish or casserole dish (9×9 inch recommended)
• Mixing bowls
• Non-stick pan or skillet
• Whisk
• Measuring cups and spoons
• Oven
• Spatula
• Knife and chopping board

Instructions

1. Preheat your oven to 180°C (350°F). Grease the baking dish lightly with olive oil or cooking spray to prevent sticking.
2. Prepare the vegetables: Wash, peel, and chop the mixed vegetables into small, uniform pieces. Steam or boil them until just tender but not mushy. Drain and set aside.
3. Sauté the aromatics: Heat 1 tablespoon of butter in a pan. Add mustard seeds and let them crackle. Add finely chopped onions, garlic, and green chili. Sauté until onions turn translucent.
4. Add spices: Stir in turmeric powder, red chili powder, salt, and black pepper powder. Mix well and cook for another minute.
5. Combine vegetables and paneer: Add the steamed vegetables and crumbled paneer to the pan. Toss gently to mix the flavors. Cook for 2-3 minutes and then remove from heat.
6. Make the white sauce (béchamel): In another pan, melt the remaining 2 tablespoons of butter. Add all-purpose flour and whisk continuously to form a smooth paste. Slowly add milk, whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon. Season with a pinch of salt and pepper.
7. Mix the vegetable-paneer mixture with the white sauce: Pour the béchamel sauce over the sautéed vegetables and paneer mixture. Stir gently to combine everything evenly.
8. Assemble the bake: Transfer the mixture into the greased baking dish. Sprinkle a generous layer of grated cheese over the top, followed by breadcrumbs for a crispy crust.
9. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top turns golden brown and bubbly.
10. Garnish and serve: Remove from the oven, sprinkle fresh coriander leaves on top, and let it cool for 5 minutes before serving.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with rice flour and use gluten-free breadcrumbs.

You can add other vegetables like mushrooms, zucchini, or broccoli based on seasonality and preference.

To make it vegan, replace paneer with tofu, use plant-based milk and butter alternatives, and skip the cheese or use vegan cheese.

Adding herbs like thyme or oregano gives a delightful aromatic twist.

Pro Tip: Let the bake rest for a few minutes before cutting to ensure clean slices.

Nutrition Facts

Serving Suggestions

This baked vegetarian delight pairs beautifully with a fresh green salad or a tangy yogurt raita. For a complete meal, serve with warm Hamburger Bun Sourdough or crispy garlic bread.

For a lighter side, try the Green Goodness Juice Recipe to complement the rich, cheesy bake with refreshing notes. And if you want a sweet finish, Sanjeev Kapoor’s Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe is an excellent dessert choice.

Conclusion

Sanjeev Kapoor’s baked vegetarian recipes are a testament to how simple ingredients can be transformed into extraordinary dishes. These recipes celebrate the freshness and natural flavors of vegetables, enhanced by creamy sauces and delightful textures that baking offers.

Whether you’re cooking for your family or entertaining guests, these bakes are sure to impress with both taste and nutrition.

With easy-to-follow instructions, adaptable ingredients, and helpful tips, you can confidently create these dishes in your kitchen. Embrace the joy of baking vegetarian meals that bring warmth, comfort, and wholesomeness to your dining table.

Happy baking!

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