Autumn Sweet Potato Beet Root Casserole - The Vegan Eskimo


Autumn Sweet Potato Beet Root Casserole - The Vegan Eskimo


Autumn Sweet Potato Beet Root Casserole - The Vegan Eskimo


Autumn Sweet Potato Beet Root Casserole - The Vegan Eskimo


This is a very humble rustique casserole dish. For the days you wanna eat something home cooked, heartwarming and just plain easy, without having to much to do except for wait for the baking, and meanwhile you can do other things at home.

You can adjust this dish as you like, spice it up with some pumpkin spice or masala mixes, add other canned stuff of choice, use other veggies, it’s really all up to you and what you have on hand already.

This was an empty the fridge kinda dish for me, and facing out some of the canned stuff in my pantry. Didn’t really feel like cooking, but at the same time I really needed something heartwarming on this gray autumn day.

I chop pretty big chunks of everything I put in this casserole, I like every bite to taste different, but chop the as you prefer, if you like smaller chunks maybe the baking time is a bit less, use your own judgment.

Humble, warm, feel good, peasant dish.

If you like easy to make dinners then you might also like the One Pot Vegan Bachelor Chili.


Serves 4


Ingredients


Base


  • 4 servings of rice

Casserole


  • 2 small beet roots
  • 1 medium sized sweet potato
  • 1 can cherry tomatoes
  • 2 red onions
  • 6 cloves garlic
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemar

Topping suggestions (optional)


  • Pumpkin seeds
  • Fresh greens
  • what ever you feel like

What you will need


  • Cutting board and knife
  • 1 vegetable peeler
  • 1 casserole
  • Spoons to measure
  • 1 spatula
  • 1 pot for rice
  • 1 strainer for rice

Autumn Sweet Potato Beet Root Casserole - The Vegan Eskimo


Autumn Sweet Potato Beet Root Casserole - The Vegan Eskimo


Autumn Sweet Potato Beet Root Casserole - The Vegan Eskimo


Autumn Sweet Potato Beet Root Casserole - The Vegan Eskimo


Instructions


  1. Preheat the oven to 200c (390 F).
  2. Peel and roughly chop the beets and the sweet potato. Put in a casserole dish along with the olive oil, salt, pepper, oregano, basil, thyme and rosemary. Mix well.
  3. Bake in the middle of the oven on 200c (390 F) on normal setting for about 20-25 minutes (depends on how big chunks you like you vegetables).
  4. Roughly chop the onions and the garlic cloves.
  5. When baked, take out the casserole and put in the onion, garlic and the can of cherry tomatoes. Mix well.
  6. Take the soy cream and pour it evenly over the dish. Don’t mix, the cream will make a nice thick cream texture on top when baked, and you will have some different flavour combinations in the dish. Put back in the oven and bake for another 25 minutes or so.
  7. Meanwhile prepare the rice.
  8. Take the casserole out of the oven and let rest for a few minutes. Serve with rice and a sprinkle of seeds (optional).

Enjoy !


 Autumn Sweet Potato Beet Root Casserole - The Vegan Eskimo


 Autumn Sweet Potato Beet Root Casserole - The Vegan Eskimo


 Autumn Sweet Potato Beet Root Casserole - The Vegan Eskimo


 Autumn Sweet Potato Beet Root Casserole - The Vegan Eskimo