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Another casserole for fans of potato dishes. It works well as a lunch or dinner dish. I serve it with vegan cream or garlic sauce. I am pleased to watch the focused faces of the household as they follow my every move as I cut my fragrant casserole. Priceless...
Ingredients:
(portion for four)- 500 g of peeled potatoes
- 1 tbsp of olive oil
- 1/2 tsp of salt
- 1/4 tsp of turmeric
- a pinch of chili powder
- 1/4 tsp of rosemary
- a pinch of pepper
- 800 g of courgette
- 2 tbsp of nutritional yeast
- 2 tbsp of chickpea flour
- 4 tbsp of soy milk
- 200 g of shallots
- 2 tbsp of coconut oil
- 1/2 tsp of salt
- a pinch of pepper
- 1/2 tsp of cumin
- 1/2 tsp of smoked paprika
- 50 g of red pepper
- 50 g green peas (frozen in my case)
Instructions:
- Cut the peeled potatoes into slices and put them in a bowl.
- Add olive oil and spices: salt, turmeric, chili powder, rosemary and black pepper.
- Massage the spices into the potatoes.
- Put potato slices on a tart tin greased with oil.
- Set the oven to 200 degrees C and bake it for about 20 minutes.
- Meanwhile, grate courgette and squeeze the juice thoroughly.
- Add spices: nutritional yeast, chickpea flour and soy milk. Mix.
- Heat coconut oil in a frying pan.
- Cut the shallots and add to the pan.
- Add salt, black pepper, cumin and smoked paprika. Fry until softened.
- Cut red pepper.
- Boil peas in salted water for about 3 minutes.
- Take out the baked potatoes and put the zucchini mass, shallots, peas and peppers on them.
- Bake another 30 minutes.
- Set aside for about 20 minutes to let it cool down a little and harden.
- The casserole serve with a spoonful of vegan cream or garlic sauce.
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