Vegetarian Hunter Hot Dish Recipe

About this recipe

A hearty and comforting vegetarian casserole featuring layers of seasoned plant-based crumbles, tender potatoes, and creamy mushroom soup, perfect for dinner.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 500 g X 2 Organically Grown Potato Combo
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Heat a skillet over medium heat and add 1 tbsp of olive oil. Add 1/4 cup diced onion and sauté until softened, about 3-4 minutes.
3. 3. Add 500 g tempeh to the skillet and cook until browned, breaking it up with a spatula. Season with salt and pepper to taste.
4. 4. Peel and slice 5 medium potatoes into thin rounds.
5. 5. In a bowl, mix 1 can of vegetable soup with 1/3 can of water.
6. 6. In a casserole dish, layer the cooked tempeh, the vegetable soup mixture, and the sliced potatoes.
7. 7. In another bowl, mix 1 can of cream of mushroom soup with 1/3 can of water. Pour this mixture evenly over the layered ingredients in the casserole dish.
8. 8. Cover the casserole dish with foil and bake for 1 1/2 hours, or until the potatoes are tender. Remove the foil for the last 15 minutes of baking to allow the top to brown slightly.
9. 9. Let the casserole rest for 5 minutes before serving.