Beet & Root Bake
Author: 
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 300g Medium sized potatoes, peeled and thinly sliced
  • 150g Beetroot, cooked and sliced
  • 200ml Vegetable stock
  • 1 pack of Quorn mince
  • 1 chopped Onion
  • 1 carrot
  • A few mushrooms
  • 3 cloves of Garlic
  • 2 tbs Olive Oil
  • 1 tablespoon chia seed
  • 50-70g Blue cheese
  • 100g Grated cheese
  • A few sprigs of Oregano and Thyme chopped (or dried: 1 teaspoon of each)
  • White Pepper
Instructions
  1. Peel and thinly slice the potatoes
  2. Pre-heat oven 200oc/ gas mark 6
  3. Place in a pan of salted water and parboil for 8 minutes.
  4. Drain the potatoes, run under cold water to cool off.
  5. I am using some left-over cooked beetroot. Thinly Sliced
  6. Chop the onion, carrot, and garlic & gently fry in oil for approx 4 minutes
  7. Once soft, add the mushrooms, fry further until brown.
  8. In a 30cm ovenproof glass dish, place the fried vegetable mix
  9. Pour over the olive oil.
  10. Add the uncooked pack of Quorn mince
  11. Sprinkle the herbs & chai seeds, season with white pepper.
  12. Pour over 200ml boiled vegetable stock. Gently stir the other ingredients together in the dish.
  13. Arrange the sliced potatoes and beetroot on top
  14. Drizzle with olive oil and a few remaining herbs, season to your own liking
  15. Crumble/ Scatter both the cheeses evenly on top
  16. Place in the oven at 200oc and bake for 30 - 35 mins
Recipe by Sustarian Living at https://www.sustarianliving.com/489-2/