Spanish-Style Vegan Vegetables Recipe

About this recipe

A hearty and flavorful vegan dish featuring baked carrots, celery, and green peppers in a rich tomato sauce. Perfect for a satisfying dinner.

Ingredients

• - Celery
• 1kg 1kg Green Pepper
• 1 Kg Yellow/White Onion 1kg
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 50G Pepper Black Ground BWFO
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and 1 diced green pepper, and sauté until softened, about 5 minutes.
3. 3. Stir in 1 package of sliced carrots and 1 1/2 cups of chopped celery. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
4. 4. Pour in 1 cup of tomato sauce and 1/4 cup of water, stirring to combine. Bring the mixture to a simmer.
5. 5. Transfer the vegetable mixture to a baking dish. Cover the dish with a lid or aluminum foil.
6. 6. Bake in the preheated oven for 1 hour, or until the vegetables are tender and the flavors are well combined.
7. 7. Remove from the oven and let cool slightly before serving. Enjoy as a main dish or a side.