Smoky Uruguayan Casserole
A hearty, plant-based casserole with a smoky flavor, inspired by Uruguayan cuisine. Perfect for a comforting meal.
Ingredients
- ●2 Red bell peppersany color
- ●1 large Onions
- ●2 tsp Smoked paprika
- ●1 cup Nourishing mushroomssuch as shiitake or cremini
- ●2 large Casserole potatoes
- ●2 tbsp Tomato paste
- ●1 cup Vegan broth
- ●1 can (14 oz) Chopped tomatoes
- ●1/4 cup Nourishing olivessuch as Kalamata
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Peel and chop the potatoes into 1-inch pieces.
- 3
Heat a large saucepan over medium heat.
- 4
Add the onions and sauté until softened, about 5 minutes.
- 5
Add the smoked paprika and stir for 1 minute.
- 6
Add the mushrooms and sauté until they release their liquid and start to brown, about 5 minutes.
- 7
Stir in the tomato paste and cook for 1-2 minutes.
- 8
Add the vegan broth and bring to a simmer.
- 9
Add the chopped tomatoes and stir to combine.
- 10
Transfer the mixture to a 9x13 inch baking dish.
- 11
Arrange the potato pieces on top of the mixture.
- 12
Bake for 35-40 minutes, or until the potatoes are tender and the casserole is hot and bubbly.
- 13
Garnish with chopped fresh herbs, if desired.