Vegetarian casserole recipe?

[janeite]

Does anybody have any good veggie casserole recipes please? I'd like to make my slowcooker earn its keep!

Nobody?

Does it have to be for a slow cooker?

Only there was one on BBCGood Food- a root veg casserole- search favourite veggie meals... looked quite nice.

Nope - it doesn't have to be: but would be ideal if it could be adapted to slow cooker.

Post-dancing bump

here

havent actually looked at any of the recipes yet, but bound to be something nice there

leek, chickpea and mushroom is a good combo
use dill as well

SOunds good - dp would love it - but the girls are mushroom-haters.

I do a potato hotpot thing that can be veggie if we feel like it:

Slice potatoes and onions. Make layers in dish. Add in such alternative veggies as are lying around you like (spinach is a good one, I find). Make more layers. Add veg stock (I'm a Marigold fan) up to about half way up the veg. Season. Bung in oven for a while. Oh, sometimes I put cheese on the top (depends a bit on the veg - sometimes it can be weird). Enjoy.

chuck all your facourite vegetables into the pot with lots of onion and enough stock and water and bouillon powder etc etc to cover it all, then cook for however long it takes, an hour or two maybe?

Add garlic, herbs, spices if you like, things like tinned tomatoes, beans and chickpeas, lentils, cream if you want it creamy, wine if you like that sort of thing, or add cider to the stock.

The sky's the limit really, there are no rules when making vegetarian casseroles. It is just veg and pulses and beans slow cooked in some sort of liquid.

Mmmm hotpot thing sounds scrummy. Overmydeadbody - yep, that's what I usually do - but am looking for more tried and tested combos too! Thanks ever so, all of you.

Btw - tinned tomatoes are the work of the devil, so anything minus those would be great!

Hi,
Our favourite veg casserole for 5 hungry folks is this:
2 onions, chopped
5/6 carrots, depending on size, sliced
1/2 butternut squash, in chunks
2/3 sweet potatoes, in chunks
Heinz ketchup - a good dollop/squeeze
Dijon (or other) mustard - a generous teaspoon
Horseradish - teaspoon - fresh or jar
Sundried/semidried tomatoes - about 6, snipped into bits
Preserved lemon - 2/3 slices, cut into small pieces

Chuck it all into the slow cooker with enough stock to cover the veg. Homemade stock is best, but Swiss Vegetable Bouillon powder (made up) is also good, if a little salty. There is a low salt version available.
Add about 4 heaped teaspoons of Bisto dissolved in water, give it a good stir, switch on and give it 6 hours in total. Stir occasionally. After 5 hours, we add the following -

1 tin of good beans, borlotti or similar, drained and washed.
Mushrooms, (any) cut to appropriate size

Adjust for seasoning/thickness etc and enjoy with baked potatoes, rice, couscous, lentils or whatever.

Hope this helps?

PS - preseved lemon - really expensive in shops but dead easy to make at home - get a clean jar with a lid and microwave the jar for 2 mins. Immerse the lid in boiling water.
Cut lemons into halves, then quarter the halves. Pack these into the jar and add a load of salt (about 1/8 of the jar). Top the jar up with lemon juice, seal, shake and keep in the fridge until the lemon pieces go soft. Use in casseroles, tagines and to add flavour to couscous, rice etc.

Thank you. That sounds lovely and I really like preserved lemons. What can I use instead of tomato ketchup though, as the very idea of it makes me feel ill, sorry. A bit of puree diluted in water? Some sun-dried tomato paste?

Tomato puree or some sun-dried tomsto paste will do the job perfectly.
Happy eating

That would be tomato paste!

You can have the contents of my compost pot, methinks would make for a v. tasty veggie casserole. It would impart a nicely fermented flavour!

I did one with onions, leeks, carrots, veg stock, garlic, herbs and red lentils the other day. I pureed it to make soup so it wasn't strictly a casserole, but it was delicious nonetheless. Otherwise I'd do something similar with beans instead of lentils.

There's one in the 101 veggie recipes book that's flagolet beans, courgette (fried off first until slightly charred), passata (actually, the recipe says to use jarred pasta sauce but I just use passata) and black olives. It's really simple, but really tasty as the olives give an unusual flavour.

It's really quick to do on the hob but just thought I'd mention it as I think the bean/tomato/olive combination is a winner.

Olives - ooh yes; I would never have thought of chucking those in.

Non-tomato recipes would be v much appreciated too. Ditto non-compost ones.

I do chopped onion, celery, aubergine, peppers, butternut squash, carrot, fresh coriander, a tin of chickpeas, a tin of apricots, garlic, tinned tomatoes, cumin, ground coriander, a veg knorr stock pot (since I think the others all smell like Go Cat!) and salt and pepper.
It's like a vegetable tagine and only one weight watchers point per serving if anyone's interested!

Lovely - but gah to tinned tomates! What can I use instead?

Hmmm. Not sure. Stock maybe?
How about sweet potato, butternut squash, cauliflower, onion, thai curry paste and coconut milk?
Different types of bean, onion, stock, wine, garlic and vegetarian sausage?

They both sound nice, thanks.

Quorn mince, onion, carrot, vegetable stock, mushrooms and marmite. I know some people hate marmite but I think it gives fake mince a more robust flavour!

I like marmite but hate quorn mince!