Vegan Mediterranean Baked Vegetable Casserole

Vegan Mediterranean Baked Vegetable Casserole

Ingredients:

For the Tomato-Chickpea Base:

• 2 cups (or 1 can, 540ml) Cooked Chickpeas, drained
• 400ml Passata or Tomato Puree
• 1 1/2 tbsp Maple Syrup (balances acidity)
• 1 tsp Ground Cumin
• 1/4 tsp Cayenne Pepper (optional)
• 1 tsp Salt (or to taste)
• 1 tbsp Olive Oil

Vegetables:

• 4 to 5 Medium Yellow Potatoes (Yukon Gold), thinly sliced (700g)
• 2 to 3 Zucchinis, thinly sliced (600g)
• 2 Medium Tomatoes, thinly sliced (200g)
• 1 Medium Onion, thinly sliced (200g)
• 1 1/2 tbsp Garlic, finely chopped
• 1 tsp Dry Oregano
• 1 tsp Dry Thyme
• 1/2 tsp Ground Black Pepper
• 3 to 4 tbsp Olive Oil
• Salt to taste

Garnish:

• 2 tbsp Fresh Parsley, finely chopped
• 1/2 cup Fresh Basil leaves
• Olive oil for drizzling
• Ground Black Pepper to taste

Instructions:

1. Prepare Vegetables:
   • Slice the potatoes, zucchinis, tomatoes, and onion thinly as specified. Keep the tomatoes and onions separate from the potatoes and zucchinis.
2. Prepare Tomato-Chickpea Base:
   • In a 9×13-inch baking dish, combine the drained chickpeas, passata, maple syrup, ground cumin, cayenne pepper (if using), salt, and 1 tablespoon of olive oil. Mix thoroughly.
3. Prepare Vegetable Mix:
   • In a separate mixing bowl, combine the sliced potatoes and zucchinis. Add chopped garlic, dry oregano, thyme, black pepper, salt, and the remaining olive oil. Mix until well coated.
4. Preheat and Layer:
   • Preheat oven to 400°F (200°C).
   • Layer the potato and zucchini slices over the chickpea-tomato mixture in the baking dish. If there’s liquid from the vegetables, evenly pour it over the layered vegetables. Place the remaining tomato and onion slices between the layers.
5. Bake Covered:
   • Cover the baking dish with aluminum foil or its lid. Bake for 40 minutes in the preheated oven.
6. Uncover and Finish Baking:
   • After 40 minutes, remove the cover and bake for an additional 15 to 20 minutes or until the potatoes are cooked through.
7. Broil for Crispiness:
   • Switch the oven setting to broil and broil the casserole for 2 to 4 minutes or until the vegetables develop a golden brown top.
8. Final Touch:
   • Remove from the oven and let it sit for a bit. Drizzle some olive oil over the vegetables and garnish with chopped parsley, fresh basil leaves, and black pepper.
9. Serve:
   • Serve hot as a standalone dish or accompanied by crusty bread, rice, or a green salad.

Important Tips:

• Use thin slices of potatoes to ensure they cook evenly with other vegetables.
• Don’t discard any liquid released from the salted vegetables; pour it over the layered dish.
• Oven times may vary, so adjust baking times as needed.

Enjoy this flavorful and wholesome vegan Mediterranean baked vegetable casserole!