Think of this as a savoury protein cake that’s decided to be dinner — mashed pumpkin, a generous two cups of cottage cheese, eggs and a little parmesan, all baked into something sliceable and satisfying. Around 14g of protein a serve, vegetarian, and it holds together beautifully for lunchboxes. Mix everything in one bowl, pour, bake. Even your babcia couldn’t argue with that little effort.
Who it’s for: meal-preppers, lunchbox-fillers, and anyone who wants a vegetarian bake that slices up and travels well without falling to bits.
- 2 cups mashed pumpkin
- 2 cups cottage cheese
- 2–3 eggs
- ¼ cup buckwheat or plain flour
- 4 tbsp parmesan
- 2 tsp baking powder
- Sage or rosemary, salt + pepper
- Heat the oven to 180°C and line a square tin.
- Mix everything in one bowl until combined.
- Spread into the tin and smooth the top.
- Bake 35–40 min until set and golden.
- Cool slightly, then cut into squares.
Gluten free with buckwheat or GF flour.
Why this works
Two cups of cottage cheese is the quiet powerhouse here — it’s what turns humble mashed pumpkin into something with real protein and structure. The eggs bind it, a little flour and baking powder give it lift, and the parmesan brings that savoury, moreish edge. It sets firm enough to slice, which is exactly what you want when you’re portioning out the week ahead.
Make it yours
Swap in ½ cup flour plus ¼ cup hemp meal for an extra protein hit · add sage, rosemary or roasted garlic for more depth · serve with avocado, a soft-boiled egg or a spoon of Greek yoghurt · use buckwheat or GF flour to keep it gluten-free.
Can I make it dairy-free?
This one’s built on cottage cheese and parmesan, so it takes real reworking. Swap the cottage cheese for blended silken tofu or a thick coconut yoghurt, and use a dairy-free parmesan-style cheese or a spoon of nutritional yeast for that savoury note. Add an extra egg to help it set, and you’ll keep both the structure and most of the protein.