Vegetarian Vegetable Casserole With Mashed Topping Recipe

About this recipe

A hearty vegetarian casserole featuring fresh vegetables and a creamy mashed topping, perfect for a satisfying dinner. This diabetic-friendly dish is packed with flavor and nutrition.

Ingredients

• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 1 ltr Bertolli Extra Virgin Olive Oil
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 200 g Green Peas (Peeled)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Heat a skillet over medium heat and sauté 1 cup diced green pepper and 1 cup diced onion in 1 tbsp olive oil until softened, about 5 minutes.
3. 3. Add 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika to the skillet and stir to combine.
4. 4. In a casserole dish, layer the sautéed vegetable mixture, 1 cup green peas, and 1 cup tomato sauce.
5. 5. Prepare the mashed topping by mashing 4 cups cooked cauliflower with 2 tbsp unsweetened almond milk and 1 tbsp olive oil until smooth. Season with 1/2 tsp salt.
6. 6. Spread the mashed cauliflower evenly over the vegetable layers in the casserole dish.
7. 7. Bake in the preheated oven for 25-30 minutes, or until the topping is lightly browned and the casserole is heated through.
8. 8. Remove from the oven and let cool for 5 minutes before serving.