Herbed Vegetable And Soybean Casserole Recipe

Name: Herbed Vegetable and Soybean Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Cuisine: Fusion
Ingredients: 25 g Parsley; 100 g Sambar Onion Peeled; 200 g Orange Carrot (Gajar); 500 g X 2 Organically Grown Potato Combo; 125 g White Shimeji Mushroom (Anabe); 500 g Organically Grown Tomato (Hybrid) (Tamatar); 10 g Rosemary; 10 g Fresh Thyme; 1 pc (50 g) On1Y Pepper Grinder; 250 g Organically Grown Green Capsicum; 1.2 Kg Maggi Concentrated Vegetarian Stock; 10 g Thyme; 500 g Whole Farm Premium Kabuli Chana (Big Size); 1 Ltr Sarwar Salad Oil; 1 Kg Red Lotus Special Flour; 1 kg Akar Powder Salt

Fusion cuisine

Herbed Vegetable and Soybean Casserole recipe

About this recipe

A hearty and flavorful vegetarian casserole featuring soybeans, noodles, and a medley of vegetables, baked to perfection with aromatic herbs. Perfect for a comforting dinner.

Ingredients

25 g Parsley
100 g Sambar Onion Peeled
200 g Orange Carrot (Gajar)
500 g X 2 Organically Grown Potato Combo
125 g White Shimeji Mushroom (Anabe)
500 g Organically Grown Tomato (Hybrid) (Tamatar)
10 g Rosemary
10 g Fresh Thyme
1 pc (50 g) On1Y Pepper Grinder
250 g Organically Grown Green Capsicum
1.2 Kg Maggi Concentrated Vegetarian Stock
10 g Thyme
500 g Whole Farm Premium Kabuli Chana (Big Size)
1 Ltr Sarwar Salad Oil
1 Kg Red Lotus Special Flour
1 kg Akar Powder Salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 12 x 8 x 2-inch baking dish.
2. Heat 3 tablespoons of salad oil in a large Dutch oven over medium heat. Add 1 1/2 cups of diced onion and 1 1/2 cups of chopped green capsicum, and sauté until softened, about 5-7 minutes.
3. Stir in 1/3 cup of flour and cook for 2-3 minutes, stirring constantly, to form a roux.
4. Reduce the heat to low and gradually add 3 cups of vegetarian stock, stirring constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.
5. Add 1 diced carrot, 1 peeled and diced potato, 1/2 lb of sliced mushrooms, 1 chopped tomato, 1/2 teaspoon of rosemary, 1/2 teaspoon of thyme, 1/2 teaspoon of thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir well and bring the mixture to a gentle boil. Cook for 5 minutes, then remove from heat.
6. In the prepared baking dish, layer 2 cups of cooked kabuli chana. Pour the vegetable gravy over the layer, ensuring the gravy comes almost to the top of the mixture.
7. Arrange thin slices of tomato over the top layer and sprinkle with 1/3 cup of chopped parsley.
8. Bake in the preheated oven for 40 minutes, or until the top is golden and bubbling.
9. Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy your hearty and delicious dinner!