Vegan Scottish Vegetable Casserole
Serves: 1, Difficulty: Expert
Preparation Time: 30 minutes, Cooking Time: 1 hour
Ingredients
- 100 grams broccoli
- 100 grams cauliflower
- 100 grams turnip
- 100 grams onion
- 100 grams carrot
- 2 cloves garlic
- 100 grams leeks
- 100 grams asparagus
- 100 grams spring cabbage
- 100 grams field mushrooms
- 20 ml vegetable oil
- 1 pinch salt
- 1 pinch pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 500 ml water
Method
- Preheat your oven to 180°C.
- In a large ovenproof dish, combine broccoli, cauliflower, turnip, onion, carrot, leeks, asparagus, spring cabbage, and field mushrooms.
- In a separate pan, heat vegetable oil and sauté garlic until golden.
- Pour sautéed garlic and oil over the vegetables.
- Add water, Dijon mustard, thyme, rosemary, and a pinch of salt and pepper. Stir to combine.
- Cover the dish and bake in the oven for 1 hour, until the vegetables are tender.
- Remove the cover in the last 10 minutes to allow the vegetables to get a slight roast.
Tips
- For added depth, allow the vegetables to roast for an additional 10 minutes.
- Fresh thyme and rosemary can be a delightful, aromatic alternative to dried herbs.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Energy | 60 kcal | 500 kcal |
| Energy | 250 kJ | 2100 kJ |
| Fat | 4 g | 20 g |
| Saturated Fat | 1 g | 5 g |
| Carbohydrates | 5 g | 25 g |
| Sugars | 2 g | 10 g |
| Protein | 2 g | 10 g |
| Salt | 0.3 g | 1.5 g |
