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Friday, 30 March 2012

Mixed Vegetable Casserole



Vegetable casserole

Mixed Vegetable Casserole
Serves 4 as a very hearty supper, or 6 with space for pudding

2tbsp olive oil
2 red onions
1 red pepper
1 leek
2 courgettes
1 jar tomato passata (680g)
200ml vegetable stock
1tbsp oregano
1tbsp rosemary
1tsp smoked paprika
2 large carrots
½ butternut squash
1 large sweet potato
1 tin sweetcorn (325g)
1 tin butter beans (400g)
1 tin chickpeas (400g)
100g fresh spinach
12 dumplings (a double batch of this recipe)

  1. Chop all the vegetables into small pieces (approx. 1cm cubes).
  2. Heat the oil in a large saucepan (mine is 26cm diameter), and fry the leeks, onions, red peppers, and courgettes for about five minutes or until softened.
  3. Add the passata, vegetable stock, and seasonings.
  4. Add the carrots, butternut squash, and sweet potato. Bring to the boil and simmer for about 30 minutes, stirring regularly.
  5. Preheat the oven to 190°C then stir the sweetcorn, butter beans, chickpeas, spinach, and broccoli into the casserole.
  6. Make up the dumplings, arrange on the surface of the stew, and bake in the oven (uncovered) for about 30 minutes. The dumplings should be lightly browned by this stage.


6 comments:

Rachel said...

Another one to try - one of your vegetable casseroles has already become one of my stand-bys!

Welshcakes Limoncello said...

Oh, how yummy!

Charlotte said...

Damn. I wish I had read this just a wee sooner, as I was searching frantically for kosher/vegan passover recipes. I think with the exception of the dumplings, these would have been perfectly fine (and delicious!) to make. Will bookmark it and return later :)

christine said...

that looks sooooo delicious - I'm always a sucker for casseroles and dumplings:)

Ruby Tuesday Coupons 2013 said...

This is very good, I already tried this one and very satisfying.

Jodee Weiland said...

This looks delicious! If it weren't for my husband, I could live on this type of recipe. Looks great!

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