Vegetarian casserole
Suitable for vegetarians
This is a great recipe for using vegetables and you don’t have to be a vegetarian to enjoy it! Nice way of using up some leftover vegetables as well.
Ingredients - Serves 4 Adults
- 200g / 7 oz. of potatoes, peeled and sliced
- 150g / 5½ oz. of carrots, peeled and sliced
- 100g / 3½ oz. of onions, peeled and sliced
- 150g / 5½ oz. of turnips, peeled and sliced
- 100g / 3½ oz. of peas
- 100g / 3½ oz. of dried lentils
- 575ml / 1 pint vegetable stock, or 2 vegetable stock cubes dissolved in 575ml / 1 pint water
Method
- Pre-heat the oven to 190°C / 375°F / Gas Mark 5
- Put a layer of sliced potatoes in the bottom of the casserole dish
- Layer the vegetables over the potatoes
- Repeat layering until the dish is full. Season between the layers
- Finish with a layer of potatoes
- Add vegetable stock
- Cover and cook in the pre-heated oven for 1½ hours
Serving Suggestions
This recipe can easily be frozen in individual portions and re-heated when needed
Not just for vegetarians
About this Recipe
Recipe adapted from 101+ Square Meals.
Disclaimer
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1/4 of the recipe contains
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (347g) |
| Energy | 224Kj | 776Kj |
| 53Kcal | 184Kcal |
| Fat | 0.4g | 1.5g |
| (of which saturates) | 0g | 0g |
| Carbohydrate | 8.4g | 29.3g |
| (of which sugars) | 2g | 7.1g |
| Fibre | 2g | 7g |
| Protein | 2.8g | 9.7g |
| Salt | 0.4g | 1.5g |
Recipe rating
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