Slow cooked, soft and tender vegan casserole. Made from pumpkin and potato. A great clean and fresh, low salt, no cholesterol side dish or base recipe for a nice light meal. Read my tip at the bottom of the page for how I would serve this very enjoyable yet healthy side dish.
When your vegetables don't need to be garnished, it leaves allot of space for other flavors to enhance the already great natural flavors of the vegetable. Don't be afraid to throw these veges together with some nice sauces or condiments. Just try keep it low salt and preservative free is possible. My recommendations for this recipe: Open a can of red kidney beans, pour half into each serving bowl. over the top serve the casserole with a tiny bit of the juices. Mix in some chopped shallots with the casserole while keeping the layer separate from the beans. Over the top spoon in 1.5 tablespoons of ajvar, 2 tsp of tahini. Mix in the tahini and ajvar with the vegetables trying not to lose any of it to the beans and casserole juice at the bottom. Finally drizzle through half a tbsp of garlic aioli and half a tbsp of balsamic vinegar (most of this drips to the bottom juices). Garnish the top with Zataar and any herb of preference. (I have submit this suggested dish as a "Multilayered Roast Salad (vegan) "