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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 162.2
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 513.0 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 7.9 g
  • Protein: 6.0 g

View full nutritional breakdown of Vegetarian Casserole calories by ingredient
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Vegetarian Casserole

Submitted by: RAVENWEST

Introduction

"Readily available vegetables make this dish convenient to prepare year-round. In addition, it is nutritious, brimming with good old-fashioned flavor and is easy on the budget" - My Great Recipes Packet "Readily available vegetables make this dish convenient to prepare year-round. In addition, it is nutritious, brimming with good old-fashioned flavor and is easy on the budget" - My Great Recipes Packet
Number of Servings: 4

Ingredients

    1 cup chopped onion
    2 green onions, chopped
    2 tbsp. olive or vegetable oil
    3/4 cup sliced green bell pepper
    3/4 cup sliced red bell pepper (optional)
    4 carrots
    1 turnip
    1/2 head green cabbage, chopped
    1 can (10 1/2 oz) vegetable or beef broth (vegetable if you are cooking for vegetarians or vegans)
    2 tbsp. tomato paste
    2 cloves garlic, minced or pressed
    1/2 tsp dried oregano leaves
    Hot pepper sauce to taste
    Sale and black pepper to taste
    4 tbsp. lemon juice
    1 pkg. (10 oz) frozen peas

    TIPS: You can substitute 3 leeks for the onions if you wish. Also for a heartier dish, sprinkle with grated Cheddar cheese (watch this if you have vegans to dinner, we do not consume cheese).

Tips

Good Served With: Crusty French bread and strawberry cheesecake for dessert (or a simple fruit, for your vegan friends). I like mine with a small slice of Russian Black Bread.


Directions

1. In a large pan with a lid sauté the onions in the heated oil until translucent. Stir in the peppers and sauté 5 min longer.
2. Meanwhile, peel and slice the carrots. Peel and dice the turnip. Stir carrots and turnip into the onions, along with the cabbage, broth, tomato paste, garlic, seasonings and lemon juice.
3. Cover and bring to boiling over high heat. Reduce heat and simmer 20 to 25 minutes or until veggies are tender.
4. Stir in the peas and cook 5 to 7 minutes longer. Serve hot.



Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user RAVENWEST.






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