Veggie Bake

I made this during the Waffle Program. It’s easy to make, delicious, and filling.

My mother used to bake veggies, too. I think I remember cauliflower, carrots, potatoes, and onion with garlic powder, onion powder, salt, and paprika, but I’m not 100% sure, because that was a long time ago, when I was a little child.

Ingredients:

  • 2-3 potatoes
  • 1-2 large carrots
  • 1/2-1 cup fresh baby portabella (or other) mushrooms, sliced
  • 1 medium to large onion
  • 1 bell pepper (optional)
  • 1/2-1 cup firm or extra firm tofu, diced (optional)
  • 1/4 cup olive oil
  • 3-4 garlic cloves, peeled (optional)
  • sea salt
  • 2 vegan sausages, sliced (I used the tofurky brand.) (optional, but this will make it more filling and add a delicious flavor.)

To Make:

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Wash hands thoroughly.
  3. Rinse all vegetables, including mushrooms.
  4. Peel potatoes and carrots (optional). If you do not wish to peel, wash thoroughly. I recommend scrubbing with a clean sponge.
  5. Dice potatoes.
  6. Slice carrots.
  7. If your mushrooms are not already sliced, slice mushrooms. If they were packaged in slices, they only need to be rinsed.
  8. Peel the onion and cut it into wedges. Do not pull apart the slices, but leave them in thick wedges. Maybe cut it into about 8 pieces, slicing in half, and then in quarters.
  9. Cut the top off of the bell pepper (if using), remove seeds.
  10. Put about 1/8 a cup of the olive oil in the bottom of a baking pan that’s large enough to hold all the vegetables at one layer (in other words, there should only be one layer on the pan, and the vegetables should not be piled high to the top. I think I used an 8 by 12 pan, but I also may have had less vegetables. You may need a bigger pan. Spread it around with your fingers or a plastic bag or piece of plastic wrap, so that the bottom of the pan is lightly coated with oil.
  11. Dump vegetables, tofu, and sausages (if using)into the pan. Spread them out so that there is only one layer.
  12. Pour remaining olive oil over vegetables.
  13. Lightly sprinkle with sea salt and other desired seasonings (to taste). Try not to overdo the seasonings. You can add more salt after the veggies are done baking.
  14. Bake at 350 degrees Fahrenheit for about 45 minutes.
  15. Check veggies. The potatoes should take the longest to cook. The veggies should be turning golden brown, and should be softening, but the veggie you especially want to check is the potato, to make sure it’s soft. If the potatoes aren’t soft, continue cooking for another 15 minutes and check again.
  16. The potatoes may be a little hard on the outside, where they get crispy, but they should be soft on the inside when done. To test, you can break open a potato using a spoon.


 

 

 

 

 

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Categories: potatoes, roots&tubers | Tags: , , , , , , , , , , , , , , , | Leave a comment

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