Kosher Vegetable Bake Recipe

Name: Kosher Vegetable Bake
Prep time: 20 min
Cook time: 1 h
Total time: 80 min
Cuisine: Fusion
Ingredients: 150 g Spring Onion (Kandychi Path); 500 g Pluckk Organic Hybrid Tomatoes; 100 g Celery Stalk; 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation; 200 g Mushroom Button; 1 pc Cabbage Red; 500 g Carrot; 500 G Preserved Dried Salted Black Beans

Fusion cuisine

About this recipe

A hearty and nutritious vegetable bake featuring a medley of fresh ingredients, perfect for a satisfying dinner. This dish is kosher and vegetarian-friendly, offering a wholesome solution for your mealtime needs.

Ingredients

150 g Spring Onion (Kandychi Path)
500 g Pluckk Organic Hybrid Tomatoes
100 g Celery Stalk
2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
200 g Mushroom Button
1 pc Cabbage Red
500 g Carrot
500 G Preserved Dried Salted Black Beans

Instructions

1. Preheat your oven to 375°F (190°C).
2. Chop 2 tomatoes, 6 spring onions, 1 celery stalk, 1 bell pepper, and 8 mushrooms into bite-sized pieces. Shred 12 cups of red cabbage and peel and slice 2 lbs of carrots.
3. In a large mixing bowl, combine the chopped tomatoes, spring onions, celery, bell pepper, mushrooms, shredded cabbage, and sliced carrots. Add 2 cups of black beans and mix well to combine.
4. Transfer the vegetable mixture into a large baking dish, spreading it evenly.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
6. Remove the foil and bake for an additional 15 minutes to allow the vegetables to caramelize slightly.
7. Remove from the oven and let cool for 5 minutes before serving. Enjoy your Kosher Vegetable Bake!