Vegan All-In-One Bake Recipe

About this recipe

A hearty and satisfying vegan dinner featuring layers of vegetables and plant-based protein, baked to perfection for a comforting meal.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 500G Sabarot Lentils Mix, 500G
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• - Tata Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a skillet, cook 500 g of lentils with 1 diced onion until the onion is softened and the lentils are heated through. Set aside.
3. 3. Thinly slice 10 medium-sized potatoes and arrange a single layer in the bottom of a 4-quart baking dish.
4. 4. Sprinkle a portion of the lentil mixture over the potatoes, then add 1/3 of a can of drained green beans, 1/3 of a can of chopped tomatoes, and 1/3 of a can of diced tomatoes with their liquid. Season with salt and pepper.
5. 5. Repeat the layering process two more times, using the remaining potatoes, lentil mixture, green beans, chopped tomatoes, and tomatoes, seasoning each layer with salt and pepper.
6. 6. Top the dish with a final thin layer of sliced potatoes. If the liquid from the tomatoes does not reach the top layer, add a small amount of water to ensure even cooking.
7. 7. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and lightly browned.
8. 8. Remove from the oven and let cool for 5 minutes before serving. Enjoy your vegan all-in-one bake!