Baked recipes

Browse our baked recipes, with practical cooking times, nutrition details and plant-forward ideas for real life.

PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.

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Baked

Crispy Dark Chocolate Granola

Prep 10 min Cook 30 min Rest 30 min

Whole rolled oats bake into crisp clusters with toasted almonds, pumpkin seeds, and dark chocolate folded in after cooling. A modest amount of maple syrup brings the ingredients together without turning the jar into breakfast candy.

Whole-Wheat Beef Bolognese Lasagna

Prep 30 min Cook 1 h 30 min Rest 15 min

Whole-wheat lasagna sheets hold their shape against a slow, wine-rich beef ragù and nutmeg béchamel, with Parmesan worked through every layer. The edges bake crisp while the centre stays soft enough to cut cleanly after a short rest.

Baked Italian Meat

Lentil and Tofu Balls with Green Beans and Brown Rice

Prep 20 min Cook 45 min Rest 10 min

Baked lentil and tofu balls have a rough, browned exterior and a soft centre seasoned with tomato paste, smoked paprika, and oregano. Brown rice and lemon-dressed green beans turn them into a complete plate.

Plant-Based Baked High-Protein

Date-Sweetened Skyr Brownies with Lupin Flour

Prep 15 min Cook 22 min Rest 45 min

A dense, moist cocoa brownie with a soft centre and a lightly set top. Date paste brings the sweetness, while skyr, lupin flour and peanut butter give the batter a fuller texture than a standard flour-and-sugar version.

Baked High-Protein High-Fiber

Broccoli, Cheddar and White Bean Frittata with Whole Wheat Toast

Prep 15 min Cook 20 min Rest 5 min

Tender broccoli, spinach and white beans are baked into a thick egg frittata with a modest layer of cheddar. Whole wheat toast turns it into a substantial breakfast.

Vegetarian Eggs Dairy

Pumpkin Skyr and Lupin Protein Muffins

Prep 20 min Cook 30 min Rest 15 min

These pumpkin muffins bake with a soft, close crumb, a mild tang from skyr, and crunchy walnut pieces throughout. Lupin flour and skyr bring substantial protein without using protein powder, while whole wheat flour keeps the texture sturdy.

Baked High-Protein High-Fiber

Whole Wheat Baked Ziti with Lentils, Spinach and Cottage Cheese

Prep 15 min Cook 35 min Rest 10 min

Whole wheat ziti bakes into a thick tomato and lentil sauce, with wilted spinach threaded through the pasta and a browned mozzarella top. Cottage cheese keeps the middle soft and creamy without turning the dish into a solid block of cheese.

Baked Vegetarian High-Fiber

Lentil and Walnut Meatballs with Polenta and Tomato Sauce

Prep 25 min Cook 40 min Rest 15 min

Lentil and walnut meatballs bake with a browned, craggy crust, then sit on soft polenta under a tomato sauce mellowed with carrot and onion. Parmesan brings a sharp finish without taking over the plate.

Vegetarian Italian High-Fiber

Chickpea, Spinach and Feta Quiche

Prep 20 min Cook 42 min Rest 10 min

A crisp shortcrust shell holds tender spinach, lightly browned chickpeas, and pockets of salty feta in a soft egg custard. The chickpeas give the filling more substance than a standard spinach quiche without making it heavy.

Vegetarian Baked High-Fiber

Whole-Wheat Tart Pastry

Prep 15 min Cook 22 min Rest 50 min

This whole-wheat tart pastry uses olive oil for crisp edges and unsweetened applesauce to replace much of the fat in a classic dough. It makes one 28 cm shell for savoury tarts or quiches.

Baked High-Fiber Vegan

Green Pea Falafel Bulgur Bowl with Herbed Skyr

Prep 25 min Cook 30 min Rest 15 min

Baked chickpea and green pea falafels bring a crisp-edged, tender center to whole grain bulgur, cucumber, and tomatoes. Herbed skyr adds a cool, protein "sauce" that will make you go harder in the gym.

Vegetarian Dairy Balanced

Rice & Lentil-Stuffed Eggplants

Prep 20 min Cook 50 min Rest 5 min

Roasted eggplant halves hold a soft filling of brown rice, lentils, tomato and cottage cheese, with walnuts for crunch and parsley at the finish. The rice makes it substantial, while the lentils give the filling more shape than a mound of starch. Recipe from our good friend Jamie Oliver.

Vegetarian Baked High-Fiber