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Winter Casserole
From: Rebecca Grohall

Serves 4.

I never much liked parsnips, until I started combining them with other things.

  • 1 red pepper, deseeded and chopped
  • 1 medium onion, chopped
  • 3/4 lb root vegetables (parsnips, carrots, etc ) chopped (mix/match!)
  • 1 can mixed bean salad: like green giant, reeds' or make your own marinated Green Bean, wax bean and kidney bean
  • 1 12 oz. can tomatoes
  • as much garlic as you like, crushed
  • 1 1/2 tsp yeast extract
  • 1 tbsp tomato puree
  • 2 bay leaves
  • 1tsp mixed herbs
  • 1/2 pint water
  • olive oil
Sautee the onion, pepper and garlic in the olive oil for a few minutes, in a casserole dish.
Add the vegetables and cook for about five minutes.

Throw everything else into the pan - you may have to adapt the amount of water depending on the size of your dish, and the amount of liquid in your cans, which I drain off.

Bring to the boil, then cover and place into a preheated low to medium oven (about 250 - 300 degrees fahr.) Cook for 1.5 hours, checking every half an hour or so to make sure it is not drying out.
Remove the bayleaves before serving.