Veggie Bake
Description
This recipe is inspired by a delicious veggie bake my best friend, Tash Baret, made for dinner once. I have used her recipe as inspiration, added my own spin and tweaked it slightly. It's hearty, substantial and full of veggie goodness!
4 Servings
60 Minutes
6 Favourites
Ingredients
- 12 baby potatoes (cut into quarters)
- 1/2 large white onion (finely chopped)
- 1/2 pepper (red, green or yellow depending on your choice; finely chopped)
- 1 tablespoon chopped garlic
- 1 teaspoon chopped chilli
- 1 cup chopped mushrooms
- 1/2 tin lentils
- 1/2 tin chickpeas
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon turmeric
- 1/2 tin tomato puree
- 1/4 cup red wine
- splash balsamic vinegar
- 2 cups chopped spinach
- 1 cup grated cheddar cheese
Method
- 1Bring your baby potatoes to a boil.
- 2Use the time while your potatoes are boiling to prep and chop all your ingredients as indicated.
- 3Once your potatoes are soft, drain and add to a large oven dish - drizzle with olive oil and season with salt & pepper - and roast in the oven on 180 degrees.
- 4While your potatoes are roasting, fry up your onion, garlic & chilli in a large pot over medium heat, using your oil of choice.
- 5Once browned, add your mushrooms and peppers and continue stirring for about 5 minutes.
- 6Then, add your chickpeas, lentils, paprika, onion powder and turmeric and stir thoroughly for another five minutes.
- 7Add about 1/4 cup water to the mixture and scrape the bottom of the pot to prevent burning later on.
- 8Then add your tomato puree, balsamic vinegar, red wine and chopped spinach and stir thoroughly. Reduce to medium-low heat, cover and allow to simmer for about 7 minutes.
- 9Add your pot mixture to your roasted potatoes, sprinkle with your grated cheese and bake for 30 minutes on 180degrees. Viola!
