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Vegetable Casserole

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Recently, I only write about the vegetarian restaurants we visited during our Europe trip. Although, I have another two to go, I’d like to publish a recipe before I finish the whole lot. Luckily, I always have a few half-baked recipes in my workbook. And this vegetable casserole is one of them…

Recipe Note: You will need a good quality, glazed clay pot (with a lid) for this dish. Ceramic or glass ones don’t do the job properly and they create more mess too.

Vegetable Casserole
Ingredients:

8 pieces Lamyong soy chunks, thawed
1 large potato, peeled and cut into small pieces
1 small carrot, diced
1 cup green beans, cut into small pieces
1 onion, chopped
2 tomato, peeled and chopped
2 cloves garlic, chopped
A handful flat-leaf parsley, chopped
Vegetable oil
1 tsp ground sweet paprika
Salt and pepper

Method:
• Preheat the oven to 180 degrees Celsius (fan forced), Gas Mark 4, 350F.
• Heat ½ tbsp of vegetable oil in a frying pan and fry the soy chunks until golden brown. Remove from the heat and set aside.
• Place the carrot, potato, onion, chopped tomato, garlic, parsley, green beans and spices in casserole and mix well. Drizzle with a little bit of oil, put the lid on and place the casserole in the middle of the oven.
• It usually takes 40 minutes to cook although I check it half way through and give it a good stir. When a knife goes through potato easily, it’s done.
• Serve warm and enjoy!

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