Vegetarian Talerene Bake Recipe

About this recipe

A hearty and satisfying vegetarian casserole featuring egg noodles, a creamy mushroom sauce, and a cheesy topping. Perfect for a comforting dinner.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Yellow/White Onion 1kg
• 400 g 3 X Cooked Lentils 400 G - Bionsan
• - Cawston Press Pressed Tomato Juice
• 500G Nikko Egg Noodles, 500G
• 400 Ml Coconut Merchant Organic Coconut Cream
• 1 Block Greek Feta Cheese 900g
• 250G Vadasz Hot Pepper Sauce
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 diced onion and sauté until softened, about 5 minutes.
3. 3. Stir in 1 1/2 cups of cooked lentils, 1 can of coconut cream, 1 cup of tomato juice, and 1 teaspoon of hot pepper sauce. Mix well and let it simmer for 5 minutes.
4. 4. Cook 1 package of egg noodles according to the package instructions. Drain and add the noodles to the skillet, mixing everything together. Season with salt to taste.
5. 5. Transfer the mixture to a greased casserole dish. Sprinkle half of the 1 cup of feta cheese evenly over the top.
6. 6. Bake in the preheated oven for 30 minutes, until the casserole is bubbling and heated through.
7. 7. Remove the casserole from the oven and sprinkle the remaining feta cheese on top. Let it sit for 5 minutes before serving.