Vegetable Casserole


Ingredients (use vegan versions):

  • 1 large or 2 medium sized Aubergines (sliced in round)
  • 2 red capsicums (sliced round and remove the seeds)
  • 2 large green onions (sliced round)
  • 2 large tomatoes (sliced round)
  • vegan bread crumbs
  • salt to taste
  • 5 tablespoon of oil


1. Heat oil in a non-stick pan and put the aubergine slices
in. Cook and stir gently in a medium fire until they are a
little soft but make sure that the slices don’t burn or
turn limp. While this is being done, turn
on the oven to 160°c.

2. Pour a little amount of vegan bread crumbs to the bottom of a
casserole. Transfer the aubergine slices into the
casserole. Sprinkle with as much salt as you desire. Put
the capsicum on top of it. Cover that layer with a little
bread crumbs as well. Then the tomatoes and then onions.
Again sprinkle some salt. Cover the dish with a generous
amount of vegan bread crumbs and it is ready to go into the oven.

When the vegan bread crumb layer turns golden brown, it can be
removed. I prefer it very golden.

This dish goes well with rice.

(I know that this takes a rather lengthy preparation but it
is worth a try) :o)

Serves: 4/5

Preparation time: 40 minutes


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