Halal Oriental Vegetable Bake Recipe

About this recipe

A hearty and flavorful baked dish featuring fresh vegetables and a savory sauce, perfect for a satisfying halal dinner. Serve over noodles or rice for a complete meal.

Ingredients

• 125 g Cremini Mushroom
• 100 g Celery
• 100 g Sambar Onion Peeled
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 100 g Broccoli Florets
• 2 x 400 g Jvapa Rice Noodles
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 200 g Urban Platter Vegetable Bouillon & Broth Powder
• 1 pack (100 g) Eastern Dry Ginger Powder

Instructions

1. 1. Preheat your oven to 350 degrees Fahrenheit.
2. 2. Slice 1 cup of fresh mushrooms, 2 cups of broccoli, and 1/4 cup of celery. Dice 1 onion and set all vegetables aside.
3. 3. In a small bowl, mix 2 teaspoons of vegetable bouillon powder with 1 teaspoon of cornstarch, 1 tablespoon of soy sauce, and 1 teaspoon of ginger powder. Add enough water to create a smooth sauce.
4. 4. In a 2-quart casserole dish, layer the sliced mushrooms, broccoli, celery, and diced onion.
5. 5. Pour the prepared sauce evenly over the vegetables in the casserole dish.
6. 6. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 50-60 minutes, until the vegetables are tender and the sauce is bubbling.
7. 7. Cook 300 g of rice noodles according to package instructions while the casserole bakes.
8. 8. Serve the baked vegetable dish over the cooked rice noodles or rice for a delicious and wholesome meal.