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High-Protein Vegetable Bake

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“This a great, flexible main dish for vegetarians trying to increase our protein intake. It's low-carb and even small portions are quite filling. Eat it hot for dinner or cold for a post-gym lunch. You can use any dark greens you prefer, but it's my favorite way to eat broccoli. Add or substitute whatever spices tickle your fancy -- try it with a tablespoon of dill; go Italian with shredded fresh basil, ground rosemary, and extra garlic; or go Mediterranean with cumin and coriander. If you substitute matzoh meal for the wheat germ, this can be a fun gefilte fish substitute for a vegetarian seder. Makes 8 side dishes”
4 main dish servings

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Lightly coat the inside of a 9x9 square (preferably glass or ceramic) baking dish with butter, vegetable shortening, or cooking spray.
  3. Boil or steam vegetables until tender.
  4. Drain if necessary.
  5. In a large bowl, whisk eggs, milk, and protein powder until smooth.
  6. Add TVP, olive oil, salsa, garlic, 1 oz cheese, and spices.
  7. Mix well.
  8. Add green vegetables.
  9. Mix well.
  10. Pour mixture into prepared baking dish.
  11. Sprinkle wheat germ and remaining ounce of cheese evenly on top.
  12. Bake in 350F oven for 35-45 minutes, until firm.
  13. If necessary, broil for five minutes to melt cheese and brown top.

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