Simple Vegan Vegetable Casserole with Garlic Bread

Thinly dice the vegetables: parsnips, carrots, aubergine, onion, and garlic.

Place them in a baking pan.

Drizzle with oil, salt, pepper, and parsley.

Bake in the oven at 220°C for 15 minutes.

Remove from oven, pour over tomato sauce, and return to oven for 20 minutes.

Meanwhile, mix vegan spread, crushed 3 garlic cloves, salt, pepper, and parsley.

Spread the mixture on bread slices.

Bake the bread for 4-5 minutes.

Optionally, add tofu, soya pieces, or beans to the casserole.

Use baguette or any bread for the garlic bread.