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This is a lovely dish, perfect for a celebration. It's quite involved but well worth it, trust me! If you cook it the day before, press well and chill it, it will be even easier to serve!
Servings 8
Calories 866 kcal
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins

Ingredients
 

  • 6 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp fenugreek
  • ½ tsp ground turmeric
  • 2 medium onions finely chopped
  • 5 garlic cloves, finely chopped
  • 500 g x 250g microwaveable coconut rice, re heated
  • 400 g Bijoux canned green lentils, rinsed
  • 90 g toasted pinenuts
  • 4 large courgettes, washed and again sliced in 3/4cm slices lengthways
  • 1 medium butternut squash, peeled and cut into long 3/4cm slices, must be peeled
  • 580 g roasted peppers, (2 x 290g jars) drained well
  • 100 ml strong vegetable stock, approx.
  • 8 Portabello mushrooms
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 100 g honey roasted cashew nuts
  • 1 pinch chilli powder
  • 2 tbsp runny honey or maple syrup

Sauce

  • 2 tbsp parsley, chopped
  • 4 tbsp basil, chopped
  • 2 tbsp coriander, chopped
  • 1 pinch chilli flakes
  • 1 tbsp capers, rinsed well
  • 1 garlic clove, chopped finely
  • 4 tbsp olive oil
  • 150 g crème fraîche
  • pepper and salt to taste

Instructions
 

  • Preheat the oven to 200C gas 6.
  • Heat the 6 tbsp of oil in a saucepan, add the spices. Cook for a minute, then add the onions and garlic.
  • Cook for a good 10 minutes, browning REALLY well.
  • Next, add the warmed rice sachets, lentils, pinenuts, salt and pepper and mix well.
  • Place a 32cm x 24cm x 5cm deep baking dish onto a board and place half the sliced courgettes, so it covers the bottom perfectly. Season well.
  • Spoon over half the rice/lentil mix and spread over evenly. Season well.
  • Arrange the squash slices on top, making sure they fit evenly and perfectly, season well.
  • Spoon on the last of the rice.
  • Lay the last courgette slice on top, then cut open the red peppers and lay on top, so you end up with a perfectly full and pepper topped casserole.
  • Spoon over the veg stock cover with foil tightly and cook in the oven for 1 hour.
  • After an hour, remove foil, lightly oil the peppers.
  • Place back in the oven uncovered and drive off the moisture until the bake is nice and firm, about 30 minutes.
  • Remove from the oven, press down with a potato masher well, cool, cover with film and chill well, best overnight.
  • When ready to serve, turn on the grill and season the mushrooms well with salt, pepper and a drizzle of oil. Cook until slightly shrivelled and with a meaty texture.
  • Place the nuts into a small bowl, add the chilli powder honey or maple syrup, mix well, and pop into the oven to glaze nicely. Take care; they will burn.
  • Finally, place the herbs, capers, olive oil, chilli and garlic into a small hand blender and blitz to a smooth green paste.
  • Spoon into a bowl, add salt, pepper and the créme fraiche and mix well.

To Serve

  • Cut nice neat squares, cover with cling film and microwave until warmed through perfectly.
  • Serve in a deep bowl, topped with a grilled mushroom, spoon or two of the créme fraiche and a few toasted nuts.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Christmas vegetable layer bake
Amount per Serving
Calories
866
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Sodium
 
1473
mg
64
%
Potassium
 
2397
mg
68
%
Carbohydrates
 
104
g
35
%
Fiber
 
30
g
125
%
Sugar
 
20
g
22
%
Protein
 
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course, Vegetables
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