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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This recipe is a mish-mash of a few different casserole recipes I found on zaar. I couldn't find one to fit what I had on hand so I created this little number! It's an easy recipe that is open to interpretation: take or leave or add what vegetables you like :) I found this is great with some ricotta cheese thrown in on step 5 too. Here in Australia we have 95g cans of tuna with different flavours, such as chili, satay & in this case tomato & onion. They really come in handy when throwing recipe ideas around, but to make it vegan, all you have to do is leave out the tuna. Easy! Ingredients:
1 onion, chopped |
1 garlic clove, crushed |
1/2 teaspoon chili, crushed |
1 small carrot, thinly sliced |
1/2 medium zucchini, thinly sliced |
4 -5 small broccoli florets |
1/2 red capsicum, finely chopped |
100 g frozen spinach, defrosted |
6 -8 mushrooms, quartered |
1 (400 g) can crushed tomatoes |
1 (95 g) can tuna with tomato and onion |
herbs |
balsamic vinegar |
Directions:
1. Preheat oven to 180°C.
2. Cook onion, garlic, chili & capsicum in a little oil in a frying pan until the onion is translucent.
3. Add tomato & some herbs of your choosing (I used basil, parsley, oregano & rosemary) and stir thoroughly to heat through.
4. Put this mixture in your crock-pot/casserole dish along with the rest of the ingredients.
5. Add a splash or two of balsamic vinegar, a tiny bit of water (maybe 60ml) & give it another good stir.
6. Cook uncovered for about 30 minutes.
7. Serve with mashed potato with the skins left on. YUM!
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