Vegan Casserole with Vegetables and Spices
Main Dishes • European
Description
Vegan Casserole with Vegetables and Spices
Ingredients
- Broccoli 15 oz
- Mashed Potatoes 15 oz
- Brussels Sprouts 15 oz
- Tomatoes 4 pieces
- Ground Black Pepper a pinch
- Rosemary a pinch
- Soy Sauce 5 tablespoons
- Ground coriander 1 teaspoon
- Onion 2 pieces
- Meyer Lemon Juice 2 tablespoons
- Garlic 3 cloves
- Turmeric 1 teaspoon
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Wash, peel, and chop the vegetables. Cut the Brussels sprouts in half, separate the broccoli into florets, and marinate them with soy sauce, lemon juice, and crushed garlic. Set aside.
Step 2
Prepare a light, fluffy mashed potato. Then heat the oil in a pan. Add turmeric and coriander to the oil, followed by the diced onion. Combine the sautéed onion with the mashed potatoes.
Step 3
Place the green vegetables in a baking dish. Sprinkle with rosemary. Next, cover everything with thinly sliced tomatoes. Lightly sprinkle the tomatoes with salt and freshly ground pepper. Spread the mashed potatoes over the tomatoes, smoothing it out with a wooden spatula. Drizzle with oil on top.
Step 4
Place the casserole in a preheated oven until a golden crust forms on the potatoes.
Step 5
Cut the finished casserole into squares and serve garnished with herbs. It is delicious both hot and cold.
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