Vegetarian
Ingredients
- 4 medium potatoes scrubbed and quartered
- 1 medium white onion
- 4 tablespoons coconut oil or virgin olive oil
- 4 medium tomatoes chopped
- 5 medium mushrooms chopped
- 3 cloves garlic diced
- 1 teaspoon sea salt (divided)
- 1 pinch cayenne pepper
- 3 cups baby spinach (fresh)
- 2 cups swiss or cheddar cheese (or vegan cheese) grated
Preparation
Preheat the oven to 180
Place the potatoes in a large pot
Add 6-8 cups of water, so that the potatoes are covered
Bring the potatoes to a boil
Lower the flame and simmer until the potatoes are soft
Drain and set aside
Saute the onion in coconut or olive oil for 3 minutes or until translucent
Add tomatoes and saute for another 4-5 minutes, or until they are soft
Add mushrooms, garlic, 1/2 teaspoon of salt and cayenne pepper
Mix to combine
Lightly oil a casserole dish
Roughly chop the cooked potatoes and arrange them in a single layer on the bottom of the casserole dish
Sprinkle with salt
Place the spinach in a single layer over the potatoes
Sprinkle with salt
Place the onion/tomato/mushroom layer over the spinach
Sprinkle with cheese
Bake for 20 minutes or until the cheese gets to be lightly brown
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