![]() Garlic: Just like with the onion, this is a necessary ingredient and really makes the sauce sing. If you don’t like oregano or don’t have any you can substitute it with dried basil.īlack pepper: Freshly ground black pepper gives this bake a lot of flavor but if you don’t have a pepper grinder then either omit or substitute with an eighth of a teaspoon of regular ground pepper. Oregano: I use dried oregano in this recipe to give just a little bit of flavor (fresh is too overpowering). If you really hate it though or don’t have any, you can substitute it with some other vegetables like aubergine or potato, just make sure to peel them. Zucchini: I’m actually not a huge fan of zucchini but it is lovely in this bake, it gets nice and tender and not mushy at all. Make sure to chop it finely as it’s the ingredient that takes the most amount of time to cook. I used yellow onion but you can use any type you prefer. You can check the image below to make sure you have the correct ingredients, and below we’ll discuss if anything can be omitted or substituted. There are just a few simple ingredients required for this casserole. Leave for five minutes to absorb and then fluff up with a fork. one cup of couscous requires one cup of boiling water), mix quickly and seal the lid tightly. Then add the same ratio of boiling water (e.g. #VEGETABLE CASSEROLE WITH RITZ CRACKER TOPPING PRO#PRO TIP: Regular couscous is best made (ignore package instructions!) by adding the couscous to a wide shallow Tupperware container along with a little salt and olive oil. Serve it to one side of the couscous (or the couscous will absorb all the yummy sauce). This vegetable bake can be served over mashed potatoes, with pasta or rice, but really I highly recommend serving it with couscous. For another hands-off recipe, you can’t go wrong with the easiest vegan tomato soup (you don’t even need to stir it!). ![]() If you came here to make this recipe because you have a glut of zucchini then you might also want to try my easy zucchini marinara.
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