Vegan Baked Vegetable Casserole Recipe

About this recipe

A hearty and satisfying vegan casserole featuring baked vegetables in a rich, savory sauce. Perfect for a comforting dinner solution.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 450 G English Cucumber 450-550g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 250Ml Ktc Coconut Oil 250ml
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• - Tata Salt
• 20G Thai "Hand" White Pepper Powder, 20G

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Heat 3 tablespoons of coconut oil in a skillet over medium heat. Add 1 cup of diced onion and sauté until golden brown, about 5-7 minutes.
3. 3. In a large mixing bowl, combine the sautéed onions, 4 cups of diced potatoes, 3 cups of sliced cucumbers, 2 teaspoons of salt, and 1/4 teaspoon of white pepper. Mix well to coat the vegetables evenly.
4. 4. Lightly grease a casserole dish with a small amount of coconut oil. Spread the vegetable mixture evenly in the dish.
5. 5. Top the vegetable mixture with 2 cups of diced tomatoes, spreading them out evenly.
6. 6. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 2 hours, or until the vegetables are tender and the flavors are well combined.
7. 7. Remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy your vegan baked vegetable casserole!