Creamy Chicken Style Vegetarian Casserole
Vegetarian Chicken Style Casserole Recipe
I created this recipe out of necessity. Having some milk due to expire, I did not to waste it. Using milk helped keep all ingredients soft and creamy to the taste.
By: Isabel Robson
Serves: 4
Preparation: 40 minutes
Ingredients:
750g New potatoes
500 ml semi skimmed milk
50g Frozen green peas
200g shredded cheese
20 Black olives
1 Large onion
Serves: 4
Preparation: 40 minutes
Ingredients:
750g New potatoes
500 ml semi skimmed milk
50g Frozen green peas
200g shredded cheese
20 Black olives
1 Large onion
1 Table spoon olive oil
1 tsp turmeric
Black pepper and sea salt
- Heat oven at 210 degrees Celsius.
- Slice new potatoes (leave some skin on), wash and drain.
- Peel, chop garlic and onion.
- Stir fry garlic, onion, turmeric and soya pieces with olive oil for 30 seconds on high heat.
- Add potatoes and pour milk slowly. Stir regularly.
- Allow to simmer on low heat for 5 minutes. Stir gently.
- Season with salt and pepper.
- Take off the heat and stir in green peas and olives.
- Pour mixture in baking tray and add shredded cheese on top.
- Bake in the oven for 30 minutes.
- Ready to serve.
If you wish a more rich and creamy texture, you can also use single cream for this stew recipe.
Vegetarian stew recipes are a great way to use left over ingredients and avoid wasting food. In times of recession, people tend to get more creative and need to make food go further.
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