I was recently at home for the first time since going vegetarian, which of course meant my Mum was in panic about what to make while I was there (even though she doesn't actually eat that much meat herself!). Anyway, that led to her coming up with this delicious recipe, which she has allowed me to share. Mine is slightly adapted version, and it can be either Vegan or Vegetarian, depending on your preference. This dish is a great way to use up any veggies you have in your fridge, and is super healthy and filling.
Preparation time: 1 hour
- 1.5 tins of chopped tomatoes
- Handful of basil
- Clove of garlic
- Tomato Puree
- Salt + Pepper
- 3-5 new potatoes
- 2-3 sweet potatoes
- 1 small red onion
- Small jar of sundried tomatoes
- Half a head of broccoli
- Handful of mushrooms
- 1 small eggplant
- 1 zucchini
- Any other veggies you have lying around!
- Chop the new and sweet potatoes into medium sized chunks. I leave the skin on, but it’s totally up to you! Boil the potatoes until they are cooked but not falling apart.
- Chop the sundried tomatoes into small chunks. Add these, plus the oil from the jar, to a frying pan and allow to simmer. Chop the rest of the veggies and add these to the frying pan.
- While the veggies are cooking, begin making the tomato sauce. Chop the garlic and basil and add to a pan with a little olive oil. Allow to cook before adding the chopped tomatoes and allow to simmer. I usually blend my sauce at this point, so it’s smooth, but you can choose to leave it chunky if you prefer. Add tomato puree to thicken the sauce - it shouldn’t be runny.
- Mix the potatoes with the rest of the veggies and place in a casserole dish. Pour the tomato sauce on top. If you are not vegan, you can add some chunks of feta cheese or grated cheddar on top. Otherwise, you could add non-dairy cheese or creme fresh.
- Place in oven at 200 degrees for 40 mins.
- Remove from oven and serve with salad or bread - enjoy :)