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The Mighty 8 Plant Bake

As seen on Għand il-Vegan

by Darryl Grima
by Darryl Grima
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The Mighty 8 Plant Bake is a bold, comforting dish that proves just how powerful simple plant-based cooking can be. Made in one pan and packed with eight different plant ingredients, it delivers rich flavour, satisfying texture, and real nourishment in every bite.

This is the kind of meal that works for everything — busy weeknights, relaxed family dinners, or meal prep for the days ahead. It’s hearty, wholesome, and designed to make eating more plants feel effortless and enjoyable.

Big on flavour, big on goodness — and all in one pan.

The Mighty 8 Plant Bake

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Serves: 2
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

🧅 Base & Aromatics

  • 1/2 onion, finely chopped
  • 6 garlic cloves, minced
  • 2 leeks, sliced into half moons
  • 150-200ml vegetable stock
  • Costa D'Oro Extra virgin olive oil

🥦 Vegetables

  • 1/2 small butternut squash, diced small
  • 1/2 head broccoli, chopped small
  • 8 sun-dried tomatoes, chopped

🌱 Protein & Legumes

  • 1/2 can, 200 g Biona organic tempeh
  • 2 400g Biona cannellini beans 

 

🌶️ Spices & Seasoning

  • 4 tsp smoked paprika
  • 4 tsp curry powder
  • 3 Leaves Salt & Pepper

🥧 Topping

  • 3 sheets vegan filo pastry

Instructions

  • Heat a generous amount of extra virgin olive oil in a large, wide, oven-safe casserole dish.
  • Add the onion, leeks, butternut squash, and tempeh along with a good pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally, until softened and lightly golden.
  • Preheat the oven to 200°C (fan).
  • Stir in the smoked paprika, curry powder, garlic, sun-dried tomatoes, and broccoli. Mix well to coat everything evenly, then add the cannellini beans along with their liquid, or vegetable stock if using drained beans.  Allow the mixture to simmer gently for around 5 minutes, adding a little water if needed to keep it saucy.
  • Roughly scrunch the filo pastry sheets over the top of the dish, brush lightly with olive oil, and transfer to the oven. Bake for about 10 minutes, or until the filo is crisp and golden.

Darryl Grima is VeggyMalta's Founder. He became vegetarian over 30 years ago and over the years became totally plant based. He recalls a time when Malta was not so vegetarian and vegan friendly. Apart from campaigning and raising awareness on plant based issues he is also active in environmental and animal welfare organisations. He holds a Diploma in Political Studies and a Masters in Business Administration.

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