vegetarian bake

One of my most popular recipes ever, with almost entirely 5 star reviews! Its appearance doesn&#039;t do it justice - this lentil bake is incredibly tasty, and so easy to adapt!

Very veggie lentil bake

110 g red lentils ((~ 1/2 cup))

75 g white rice ((~ 1/4 cup))

vegetable stock

tbsp oil

leek (or 1/2 large leek, sliced)

bell pepper, diced fairly small ((I used orange))

mushrooms, (diced fairly small)

tsp smoked paprika

cayenne pepper

Black pepper

cheddar cheese ((~ 1 cup))

Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You'll need to stir constantly during the last 5 minutes or so, to ensure they don't stick to the bottom of the pan. Once they're cooked, don't drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.

Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.

Heat the oven to 190°C (Gas Mark 5 / 375°F).

Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.

Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.

Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.

https://embed.mediavine.com/videos/chg3cddsjjkuchvmoubh

One of my most popular recipes ever, with almost entirely 5 star reviews! Its appearance doesn't do it justice - this lentil bake is incredibly tasty, and so easy to adapt!

This easy tomato mozzarella veggie bake is thick and satisfying with melted mozzarella and a rich chunky red wine tomato sauce

Tomato Mozzarella Veggie Bake

onion

500 g courgettes, quarter lengthwise and sliced into 1cm pieces

chickpeas

garlic

ml red wine

tomatoes

tabasco,

salt

black cracked pepper

oregano

pkts full-fat buffalo mozzarella, chopped roughly

Chop the onions finely and add them to...

Chop the onions finely and add them to a large casserole dish. Make sure they are quite finely chopped as they take quite a while to cook in the tomato sauce.

Add all the other ingredients and mix well....

Add all the other ingredients and mix well. The sauce will look a little dark from the wine but don’t worry, the sauce needs to be quite wine-heavy (rich!). Taste and check for seasoning and spice, adding more tabasco or salt as needed.

Place the casserole dish in an oven which...

Place the casserole dish in an oven which has been preheated to 200 degrees centigrade.

Set the timer for 45 minutes and walk...

Set the timer for 45 minutes and walk away. Have a glass of wine. Chill out.

After 45 minutes check to see if the...

After 45 minutes check to see if the casserole is done. You’ll need to check the courgettes and onions really. If they still retain a bite, set the timer for fifteen minutes more. The top of the casserole should be thick dark sauce but if it’s starting to burn then cover with foil for the remaining cooking time. Make your couscous, allowing between ⅓ cup - ½ a cup for each person.

Take out of the oven and serve hot...

Take out of the oven and serve hot with the couscous on the side.

Top 2 vegetarian bake recipes from across the web

The most viewed vegetarian bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Very veggie lentil bake

Tomato Mozzarella Veggie Bake

Top 2 vegetarian bake recipes from across the web

The most viewed vegetarian bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Very veggie lentil bake

Tomato Mozzarella Veggie Bake

The most viewed vegetarian bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine