Rosemary demonstrates how to prepare this vegetarian dish.
This vegan recipe is a great way to use up left-over vegetables. Rosemary and her daughter, Dawn, show how to create a recipe that first appeared in The Complete Hip & Thigh Diet book over 30 years ago!
Per serving: Calories and fat content varies according to vegetables used
Prep time 15 mins
Cook Time 20 mins
Selection of vegetables: (Use any leftover vegetables available)
large carrot, sliced
large parsnip, chopped
100g cabbage, shredded
2 leeks, sliced
1 onion, finely sliced
175g potato, peeled and chopped , cooked but still firm, finely sliced when cold
100g mushrooms, sliced
3 tablespoons packet stuffing mix
1 teaspoon mixed herbs
1 cup of breadcrumbs, preferably wholemeal
250ml vegetable stock
Freshly ground black pepper
- Lightly cook the vegetables in water with a vegetable stock cube. Strain the vegetables but reserve the vegetable stock and measure out 250ml.
- Place half the chopped vegetables at the bottom of a medium-sized ovenproof dish. Sprinkle with half the stuffing mix, half the mixed herbs and sprinkle with black pepper. Place another layer of cooked vegetables, the remaining stuffing mix, the herbs and with more black pepper. Now place the sliced mushrooms over the last layer followed by the sliced potatoes.
- Carefully pour over almost all of the vegetable stock so that it moistens the contents of the dish. Finally, sprinkle over the wholemeal breadcrumbs and carefully pour the remaining stock over. Add freshly ground black pepper.
- Bake in a preheated moderate oven (200 degrees C, 400 degrees F, Gas Mark 6) for 20 minutes until piping hot. Alternatively, cook in a microwave on medium for 7 minutes and place under a hot grill for 5 minutes to crisp the top.