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Swede and Pickled Beetroot Layered Casserole with Peppers, Mushrooms and Greens
A wonderful tasty and satisfying casserole that proves that vegetables don't need to accompanied by processed carbs or potatoes to fill you up.
Course Main Dish
Cuisine Casserole
Prep Time 30 minutes
Cook Time 2 hours
Servings
4 people
Ingredients
Course Main Dish
Cuisine Casserole
Prep Time 30 minutes
Cook Time 2 hours
Servings
4 people
Ingredients
Instructions
  1. Slice one pepper and half the mushrooms into chunks and put in the bottom of the casserole dish. Sprinkle on some mustard seeds, sea salt and drizzle with extra virgin olive oil.
    Slice one pepper and half the mushrooms into chunks and put in the bottom of the casserole dish. Sprinkle on some mustard seeds, sea salt and drizzle with extra virgin olive oil.
  2. Peel and slice the swede into thin pieces and layer them over the mushrooms and peppers. Sprinkle them with nutmeg.
    Peel and slice the swede into thin pieces and layer them over the mushrooms and peppers. Sprinkle them with nutmeg.
  3. Slice the smooth cabbage and layer on top of the swede. Sprinkle with some fennel seeds and chili powder.
    Slice the smooth cabbage and layer on top of the swede. Sprinkle with some fennel seeds and chili powder.
  4. Add another layer of swede and sprinkle it with ground cloves.
    Add another layer of swede and sprinkle it with ground cloves.
  5. Cover the swedes with a layer of spinach puree and sprinkle it with caraway seeds and chili powder.
    Cover the swedes with a layer of spinach puree and sprinkle it with caraway seeds and chili powder.
  6. Add a layer of sliced pickled beet root on top of the spinach puree, adding the vinegar juice that covers it as well. Add more caraway seeds and some fennel seeds sprinkled over it.
    Add a layer of sliced pickled beet root on top of the spinach puree, adding the vinegar juice that covers it as well. Add more caraway seeds and some fennel seeds sprinkled over it.
  7. Slice and add the kale (here savoy cabbage is used as a substitute). Sprinkle with sea salt and mustard seeds.
    Slice and add the kale (here savoy cabbage is used as a substitute). Sprinkle with sea salt and mustard seeds.
  8. Add a final layer of swede. Don't worry if you don't have a full layer, that will depend on the size of your swede. Sprinkle with nutmeg and all spice.
    Add a final layer of swede. Don't worry if you don't have a full layer, that will depend on the size of your swede. Sprinkle with nutmeg and all spice.
  9. Drain the chickpeas and spread over the surface. Sprinkle them with ground coriander, chili powder and sea salt.
    Drain the chickpeas and spread over the surface. Sprinkle them with ground coriander,  chili powder and sea salt.
  10. Slice the other peppers and the remaining mushrooms and arrange them in a symmetrical pattern. Drizzle generously with olive oil, really generously as it will sink through all the layers and give the veg a wonderful degree of richness and make it really satisfying.
    Slice the other peppers and the remaining mushrooms and arrange them in a symmetrical pattern. Drizzle generously with olive oil, really generously as it will sink through all the layers and give the veg a wonderful degree of richness and make it really satisfying.
  11. Cover and cook in a 200C oven for two hours.
    Cover and cook in a 200C oven for two hours.
Recipe Notes

This is intended to be satisfying on its own. It needs no accompaniment. It suits a way of eating that is able to exclude processed carbs and be entirely plant based.