Vegetarian Baked Casserole Recipe

About this recipe

A hearty and comforting vegetarian casserole featuring layers of vegetables, plant-based protein, and a cheesy topping, perfect for a satisfying dinner.

Ingredients

• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Forest Whole Foods Organic White Quinoa
• - Knorr Stock Pot Vegetable
• - Jus Rol Puff Pastry Squares-1x5.2kg
• - Cathedral City Mature Cheddar Cheese

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Slice 1 onion and 3 medium potatoes into thin rounds. Arrange the potato slices evenly on the bottom of a baking dish, followed by a layer of onion slices.
3. 3. Dice 1 red bell pepper and spread it over the onion layer.
4. 4. Crumble 300 g of cooked quinoa evenly over the red bell pepper layer.
5. 5. Pour 1 cup of vegetable stock evenly over the quinoa layer.
6. 6. Open 1 sheet of puff pastry and place it on top of the casserole in an even layer.
7. 7. Spread 1 cup of shredded cheddar cheese evenly over the puff pastry.
8. 8. Bake the casserole in the preheated oven for 1 hour, or until the puff pastry is golden brown and the casserole is bubbling. Let it cool for 5 minutes before serving.