Vegan Meat aND pOTATO Casserole Recipe

 

Comfort food? Yes, please! This casserole is something I crave quite often as it’s bursting with flavour and it’s super creamy. On a scale of 1-5, the creaminess is a high 4 or 5. For me, the creamier the better so I ask my partner to increase the density as he prefers things a little bit on the liquid side.

This kind of recipe if perfect for the days when you just don’t know what to cook and have some spare ingredients in your fridge. That is where the recipe has its tradition as it leftover meat, potatoes and vegetables were often used to create a casserole. Consider this your Sunday night meal after a weeks worth of cooking or make it on any day where you have little time as it is a one pot recipe: so simple!

Ingredients:

  • White onion
  • One tin of mock duck
  • 2 red peppers
  • 4 medium white potatoes
  • 150g frozen peas
  • Nutritional yeast flakes
  • Salt, pepper and rosemary to taste

How to:

Start by heating up some olive oil in a pot, chiffonade the onion and add it to the oil.

Peel the potatoes and cut it into cubes, appx 4cm and add it to the onion. Sizzle until the potatoes gain a bit of colour.

Slice the peppers and add it to the pot. Cook on medium heat for 5 minutes.

Add water until everything is just about covered. Let it cook for about 25-30 minutes, covering it with a lid.

Add the frozen peas and mock duck and cook for a further 5 minutes.

I think casseroles are best served in a bowl or slightly round plate but this is up to you. Enjoy with some fresh rosemary on top.

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