If you’re on a bit of a detox or just after a casserole that’s full of vegies, this one is surely for you.  After having a few weeks of not-so-great food for my health, I simply couldn’t go past having a delicious, healthy and wholesome casserole.

For those who really can’t be bothered cooking too, you’ll be satisfied with how quick and easy it is to cook.

This meal has been complimented with canned soy beans and vegetarian meat subsitute of a deli luncheon diced made by Sanitarium.  For those in other Countries, this could easily be subsituted with seitan or another beefy meat style alternative.

Makes:

• 8

Ingredients:

• 1 onion
• salt
• pepper
• olive oil
• 1 deli luncheon log or meat subsitute
• 2 carrots, diced
• 125 grams swiss brown mushrooms
• 1 broccoli sprout, sliced thinly
• 6 brussell sprouts, halved
• 1 tsp parisian essence
• 1 beef style vegetable stock
• 1/2 cup red wine
• 1 tsp mustard
• 1 tbs flour
• 1/2 cup tomato passata
• 2 cups water
• 260 grams canned soy beans, drained
• 1 tsp garlic
• 1 tsp sage

Instructions:

1. In a french casserole dish, add your onions, salt, pepper and a little oil.  Cook until the pan starts browning and the onions are soft.
2. When they are soft, mix the flour in thoroughly.
3. Add all your wet ingredients and allow the sauce to thicken.
4. Pour all the vegies, rest of the spices, soya beans and diced log, mixing thoroughly.
5. Place the lid on the dish and allow to cook for at least 30 minutes on a low heat.
6. Once your vegetables are cooked, place off the heat and serve with rice of your choice.