1: As a Topping

I'd leading with breadcrumbs as a topping because I've been rather obsessed with this as of late. Homemade breadcrumbs can have such a wonderful flavor. They go perfectly with eggs, salads, and soups. I keep a container of breadcrumbs on the counter to sprinkle on my breakfast egg skillets and use in place of croutons in homemade salads.

Try them in:

Pan-Fried Turnips
Grilled Celeriac with White Bean Puree
Pesto Asparagus Egg Skillet

2. As a 'Soaking' Agent

I've always heard breadcrumbs work as a binding agent. I could see how that could be correlated but breadcrumbs soak up liquid, which is especially helpful in vegetarian cooking. Think of you favorite vegetable cakes or lentil bites. The breadcrumbs help 'beef' up the texture and work with the eggs to be the foundation of most of those recipes.

Try them in:

Chickpea Fritters
Curry Chickpea Burgers with Coconut Cabbage Slaw
Lentil Bites

3. As a Crust

Finally, breadcrumbs make for a wonderful coating. While this technique is mostly used in meat, vegetables can benefit from a lovely coating of breadcrumbs. In fact, I've been making baked/breaded cauliflower for years as an easy/healthy snack. Breadcrumbs also work well as a crust/topping like in casseroles and cassoulets.

Try them in:

Root Vegetable Cassoulet
White Bean Chard Bake
Baked Cauliflower Bites

Homemade Breadcrumbs

variations

Herbs: Breadcrumbs are the perfect place to use dried herbs. Try adding dried thyme, rosemary, parsley, tarragon, and/or sage.

Gluten-Free: Pick up a loaf of your favorite gluten-free bread and use the same recipe.

Ghee: Instead of the olive oil, use melted ghee for a nice flavor-boost. I love using ghee-made breadcrumbs on salads.