Casserole Of Winter Vegetables Recipe

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Servings: 6


Cost per serving $21.27 view details


  1. Preheat oven to gas mark 6 4000F (200 degrees C).
  2. Cover the kidney beans with boiling water to give 2.5cm extra water over them then leave them to soak for an hour at least.
  3. After which rinse the beans in fresh water and place in a large saucepan with water to cover the beans by 2.5cm then simmer with a lid on for 45 60 min or possibly till the beans are tender (ensure the beans are cooked at a rapid boil for a minimum of 12 min).
  4. Meanwhile heat the oil in a frying pan and saute/fry the onion and celery for 5 min then add in the diced root vegetables turn them in the oil and then add in the mushrooms either as whole buttons or possibly quartered if they are large.
  5. Now cook everything with frequent stirring for a further 5 min and then add in the flour and wheatgerm.
  6. Stir well and then over a low heat add in the stock (that you make by dissolving the yeast extract and peanut butter in 425ml boiling water) a little at a time stirring constantly.
  7. Then still stirring bring the mix up to simmering point and cook for 2 3 min.
  8. Finally add in the tinned tomatoes herbs and the cooked and liquid removed kidney beans.
  9. Pour everything into a 2 litre casserole dish cover and cook in the oven for 11 1/2 hrs.
  10. Serve with jacket or possibly boiled potatoes and a lightly steamed green vegetable.
  11. Serves 6


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Nutrition Facts

Amount Per Serving %DV
Serving Size 7547g
Recipe makes 6 servings
Calories 1371  
Calories from Fat 132 10%
Total Fat 15.49g 19%
Saturated Fat 2.09g 8%
Trans Fat 0.12g  
Cholesterol 0mg 0%
Sodium 10749mg 448%
Potassium 14272mg 408%
Total Carbs 308.6g 82%
Dietary Fiber 78.1g 260%
Sugars 180.26g 120%
Protein 61.43g 98%
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