Baked vegetable casserole

Serves: 6
Prep: 10
Cook: 55

A hearty winter warmer that's packed full of vegetables, high in protein and fibre.

Ingredients

  • 2 tbs oil, divided
  • 1 medium onion, sliced
  • 2 tbs tomato paste
  • 1 tsp marmite
  • 425g can tomatoes, chopped
  • 415g can canellini beans, drained
  • 1 tbs fresh parsley, chopped
  • 1 kg frozen mixed vegetables (approx. 8 cups)
  • 4 medium potatoes
  • ½ cup reduced-fat cheese, grated

Method

  1. Heat 1 tablespoon oil in a large saucepan and saute onion for 2-3 minutes until soft. Add tomato paste and marmite and cook for 1 minute.
  2. Stir through chopped tomatoes, beans and parsley. Add frozen vegetables and stir to coat with tomato mixture. Remove from heat and place in a large casserole dish.
  3. Slice potato thinly and layer over vegetable mixture. Brush with remaining oil and sprinkle with cheese.
  4. Bake in a moderate oven, 180°C for 45 minutes or until golden.

Tips

  • Sweet potato (kumara) can also be used instead of regular potato to bring a different flavour to this recipe.
  • This recipe can be made lactose/dairy free or vegan by replacing the cheese with a layer of bread crumbs and pine nuts to create a crunchy crust.
  • A can of soy beans can be used instead of cannellini beans.

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