Kosher Layered Vegetable Casserole Recipe

About this recipe

This hearty and comforting casserole features layers of fresh vegetables and plant-based protein, baked to perfection in a rich tomato sauce. Ideal for a satisfying kosher dinner.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 500 g Carrot
• 500 g Organically Grown Sweet Potato
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 1 ltr Real Fruit Power Tomato Juice
• 1 ltr Bertolli Extra Virgin Olive Oil
• 200 g Fortune Soya Chunks
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 325°F (165°C) and grease a casserole dish with olive oil.
2. 2. Chop 1 onion, 4 stalks of celery, and 4 medium carrots into small pieces. Dice 4 medium sweet potatoes into cubes.
3. 3. In the greased casserole dish, layer the chopped onion, celery, carrots, and sweet potatoes evenly.
4. 4. Soak 400 g of soya chunks in hot water for 20 minutes, then drain and crumble them over the vegetables, spreading it out to cover the layer evenly.
5. 5. Season the layers with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
6. 6. Pour 2 cups of tomato juice evenly over the entire dish, ensuring all layers are moistened.
7. 7. Cover the casserole dish with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
8. 8. Remove the foil and bake for an additional 30 minutes to allow the top to brown slightly.
9. 9. Remove from the oven and let the casserole rest for 10 minutes before serving. Enjoy your delicious kosher layered vegetable casserole!