200°C · 20-35 minAllergens
Sesamzaad
Noten
SulfietMoroccan Veggie 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, aubergine, chickpeas, lentils, preserved lemon, and ras el hanout spices. On top, I add a fluffy layer of potato puree with saffron, and then we bake this casserole in the oven. Alongside, I prepare roasted baharat cauliflower with dukkah, a delightful mix of roasted nuts, sesame seeds, and spices. Enjoy your meal!
Cauliflower, aubergine, tomatoes, white onion, garlic, potato, fresh ginger and parsley, brown lentils, preserved lemon, chickpeas, baharat spices (contains cloves, nutmeg, pepper, cardamom, allspice, cinnamon, oregano), harissa (contains tomato, red pepper, cumin, and coriander seeds), ras el hanout (contains turmeric, coriander seeds, paprika, liquorice, cinnamon, lavender, bay leaf, sage, thyme, saffron), fennel seeds, almonds, hazelnuts, sesame seeds, sambal brandal, baking soda, organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: noten, sesamzaad, sulfiet.
Microwave
Heat the casserole and the cauliflower 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 and the cauliflower 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.