200°C · 20-35 min
GezinsvriendelijkAllergens
Sesamzaad
Noten
SulfietMoroccan Casserole
This vegetable casserole from Moroccan cuisine is packed with flavour, featuring healthy ingredients and is 100% plant-based (vegan). I start with a hearty vegetable stew made from tomatoes, roasted cauliflower and aubergine, chickpeas, lentils, preserved lemon, and ras el hanout spices. On top, I add a fluffy layer of mashed potatoes with saffron, and then we bake this casserole in the oven. Enjoy your meal!
Aubergine, cauliflower, tomatoes, white onion, garlic, potato, fresh ginger, parsley, brown lentils, preserved lemon, chickpeas, baharat spices (cumin seeds, coriander seeds, cloves, nutmeg, pepper, cardamom, allspice, cinnamon, spearmint, oregano), harissa (contains among others red pepper, red chilli, rose extract, cumin and coriander seeds), harissa (contains among others tomato, red chilli, cumin and coriander seeds), cinnamon, cumin seeds, coriander seeds, ras el hanout (turmeric, coriander seeds, paprika, pepper, pink peppercorns, liquorice, ginger, cinnamon, lavender, spearmint, oregano, bay leaf, sage, thyme, saffron), fennel seeds, flaked almonds, hazelnuts, sesame seeds, organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: noten, sesamzaad, sulfiet.
Microwave
Heat the casserole loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the casserole covered with an oven-safe plate or aluminium foil for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.