I challenge you to find a simpler, tastier vegetarian dish than this Leftover Broccoli, Chestnut & Mushroom Bake. It came about by chance after I overestimated how much broccoli we’d eat. We love broccoli in this house, so I always cook plenty—and when there are leftovers this is the perfect way to transform them. With only five main ingredients and very little prep, this bake is fuss-free, comforting, and quick. You can also assemble it from freshly cooked broccoli if you don’t have leftovers—just blanch or steam the florets first, then combine everything in a baking dish and roast.
This bake is ideal for Boxing Day or the few days after Christmas and New Year, when you want something lighter and less rich than holiday feasts. It’s equally useful as a Monday lunch to use up Sunday roast vegetables. The dish works well as a main for a light meal or as a warm side. It’s naturally vegetarian and flexible to customize.
BROCCOLI, CHESTNUT & MUSHROOM BAKE
| Serves | 3-4 |
| Prep time | 5 minutes |
| Cook time | 13 minutes |
| Total time | 18 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Salad, Side Dish, Snack |
| Misc | Child Friendly, Serve Hot |
INGREDIENTS
- 3/4 head broccoli (already cooked and separated into small florets)
- 150 g ready-to-eat chestnuts (a 180 g packet can be used in full if you prefer more)
- 150 g chestnut mushrooms (quartered)
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
NOTE
For a non-vegetarian version, try adding fried pancetta cubes or small bacon lardons stirred through before baking. For a vegan option, substitute the oyster sauce with a mushroom-based or vegan stir-fry sauce and check that your soy sauce is suitable for your diet.
DIRECTIONS
| 1. | |
| Preheat the oven to 180°C (350°F). | |
| 2. | |
| Place the cooked broccoli florets, quartered mushrooms, and chestnuts in a medium baking dish. If you are starting with raw broccoli, blanch or steam the florets until just tender, then drain well before adding. | |
| 3. | |
| Mix the soy sauce and oyster sauce together, drizzle evenly over the vegetables, and toss gently to combine. Spread the mixture into an even layer in the dish. | |
| 4. | |
| Bake for about 12–14 minutes, until the mushrooms are cooked through and everything is heated. If you like a slightly drier finish, bake a few minutes longer. | |
| 5. | |
| Serve immediately while warm. | |
Serving suggestions: enjoy this bake on its own with crusty bread for a light meal, or as an accompaniment to grilled tofu, roasted meats, or a grain salad. A squeeze of lemon or a scattering of chopped fresh herbs—parsley or chives—brightens the dish at the end.
Variations and additions: fold in a handful of grated cheddar or parmesan before the final few minutes of baking for a cheesy topping; sprinkle with toasted breadcrumbs for extra texture; add crushed garlic or a pinch of chilli flakes when mixing the sauces for more flavor depth. Toasted pine nuts or chopped walnuts make a nice crunchy finish if you want to add nuts beyond the chestnuts.
Storage and reheating: cool any leftovers quickly and store in an airtight container in the refrigerator. The bake will keep for a few days; reheat in the oven at 160–170°C until warmed through for best texture, or microwave portions for a quicker option. If reheating from chilled, adding a splash of water or extra soy sauce helps maintain moisture.
If you enjoy recipes that make the most of leftovers, try adapting this basic formula with other roasted vegetables—cauliflower, carrots, or Brussels sprouts all work well—and experiment with different sauces and seasonings to suit your tastes.
