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Vegetable Tian




Source of Recipe


My vegan take on something a lot of people make (you could just use vegan cheese if you prefer I guess)






Recipe Introduction


I added two deseeded and finely chopped chilli in with the onion and garlic. I liked it but not everyone would. I had no thyme so I added a spring of rosemary instead.





List of Ingredients



• 1 shallot or small onion
  
• 2-3 garlic cloves
  
• olive oil
  
• 1 tbs fresh or 1/2 tsp dried thyme
  
• 2 potatoes
  
• 2 zucchini
  
• 3-4 tomatoes
  
• salt and pepper
  
• LSA
  
• nuttlex
  
• veg stock powder OR celery salt OR nutritional yeast OR tuscan seasoning
  
• nutmeg (optional)
  






Instructions



1. Parboil potatoes (I used microwave). Let them cool. Preheat oven to 180C
   
2. Finely chop onion and garlic and saute with thyme (or rosemary and chilli last time I did it) until fragrant and collapsed.
   
   
3. Slice potatoes, zucchini (lengthways) and tomato
   
4. Add a small amount of onion mixture to the bottom of a shallow tray. Spread around to grease whole tray. Set out a close-together layer of sliced potato. Top with rest of sauted onion.
   
5. Layer over zucchini, sprinkle with salt and pepper. Add a layer of tomato and sprinkle with pepper and a small amount (1 tbsp. or less) olive oil
   
6. Cover with a lid or foil and cook for 30-40 minutes.
   
7. Take off lid, dot over a small amount of nuttlex (or any non-dairy butter) and sprinkle with your choice of salty topping as well as LSA (or just almond meal) and a dash of nutmeg.
   
8. Place uncovered back in the oven for about 30 more minutes.
   






Final Comments


Serve with blanched green vegies (I had asparagus this time) or a green salad. YUM!!!!