Vegetable Casserole recipe by Natures Trinity
Vegetable Casserole
(Serves 4)
Contributed to Natures Trinity by Claudio Azzopardi
This recipe is similar to the Vegetable Stew.
Ingredients:
- A quarter of Jap or Kent pumpkin.
- A quarter to half a bag of mixed frozen vegetables.
- A half a bag of frozen cauliflower and broccoli mix.
- Two medium onions.
- Capsicums one each, red, yellow and green.
- Three tablespoons of extra virgin olive oil.
- Two litres of water.
- One and a half teaspoons of pink salt.
- Half a teaspoon of plant-based stock powder.
- One teaspoon of mixed herbs.
- One teaspoon of turmeric powder.
- Two cloves of garlic.
- Half a jar of stuffed green olives.
- Two medium tomatoes.
Remove the skins and seeds where applicable and dice.
Method:
- Add all the ingredients mentioned above into two litres of water, add three tablespoons of extra virgin olive oil and stir all together.
- As the water continues to boil, you may need to add a little more water through evaporation. Keep stirring occasionally.
- Continue boiling it until the ingredients are soft.
-
The potatoes for this recipe are optional, my image shows mashed potatoes or you can add small peeled and diced potatoes to this vegetable casserole..
Enjoy!
Julie Eden