Spicy Vegetable Casserole aka Stewp!

Spicy Vegetable Casserole aka Stewp!

How quickly this week has gone! Oh well, I guess it’s only another five weeks to the next school holiday! 🙂 Hopefully next week I’ll get the chance to try out some delicious new recipes that I’ve been planning in my head for too long! For now though here’s a lovely creation named “Stewp” thanks to L at Bubbles and Booyah. After reading that she had decided that a cross between a stew and a soup should just simply be called stewp, I decided to come up with my own version. It is Dairy, Egg and Gluten Free so here we have Vegetable DEGF Stewp! Perfect for this wintry weather to heat you up and give you a delicious rich meal full of fibre, antioxidants and vitamins… health in a bowl! 🙂  Sorry… I think we ate it all before we took a picture of the finished product! That or it was on the camera downloading when we had a power cut which wiped all the photos! 😦 So, if you make it can you send me a picture please! 🙂

Gather

  • Vegetables (I used 1 red onion, 2 carrots, a stick of celery, a few mushrooms, some broccoli florets, a handful of cauliflower and a courgette)
  • 1 large aubergine (eggplant)
  • 400g tinned tomatoes
  • Cold water (fill the tin)
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon garlic granules
  • 1 whole dried red chili chopped (seeds removed if you don’t like it too spicy)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 teaspoons chia seeds
  • 3 fresh bay leaves
  • 1 heaped teaspoon sesame seeds

Prepare

  1. Chop all of the vegetables (except the aubergine) into bite sized pieces and find an ovenproof bowl large enough to fit them in.
  2. Blend the tinned tomatoes until you have a smooth puree, add a tin full of water and mix.
  3. Add the basil, oregano, garlic, chilli, pepper and salt to the tomatoes. Mix in the chia seeds then pour over the vegetables. Tuck the bay leaves in-between the vegetables.
  4. Cut the aubergine into rings then into quarters, and layer over the vegetables. Press down on the aubergine gently to allow it to soak into the cooking liquid.
  5. Sprinkle sesame seeds over the top and bake at Gas Mark 5 (190c / 375f) for 50 minutes to one hour.

Serve

  • Ladle into bowls and eat as it is.
  • Add your favourite grain to the dish.
  • Eat with salad, fresh bread or dumplings.
  • Keep in the fridge covered for three days – reheat thoroughly before serving.

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