Vegan Garden Casserole Recipe

About this recipe

A hearty and wholesome vegan casserole featuring fresh vegetables and plant-based ingredients, perfect for a satisfying dinner.

Ingredients

• 100 g Sambar Onion Peeled
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Garlic - Single Clove
• 1pc Butternut Squash
• 400G Freshos Corn Kernels
• 400 g Pastazara Finely Chopped Tomatoes
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 100 g Zoff Garlic Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large skillet, melt 3 tablespoons of coconut oil over medium heat. Add 1 diced onion, 1 diced bell pepper, and 1 minced clove of garlic. Sauté until softened, about 5 minutes.
3. 3. Stir in 2 cups of sliced squash and cook for 3 minutes. Then add 2 cups of fresh corn kernels, 2 diced tomatoes, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1/2 teaspoon of black pepper. Mix well to combine.
4. 4. Transfer the vegetable mixture into a greased 3-quart casserole dish. Add 1/3 cup of water to the dish.
5. 5. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 1 hour, until the vegetables are tender and the flavors are well combined.
6. 6. Remove from the oven, let it cool slightly, and serve warm as a comforting vegan dinner.