One of the things that I do every morning is checkout my fellow bloggers sites. If I follow your blog chances are that’s when I’m looking. Last week this recipe caught my eye on Planet Weidknecht, and lucky for you blogger Lisa Weidknecht has given me permission to share her yummy recipe for Vegan Spicy Italian Potato Bake. So, if you haven’t been there before check it out, in addition to recipes the site has many giveaways, reviews and other fantastic goodies! Thanks Lisa!
4-5 potatoes (peeled and wedge)
2 Large tomatoes (peeled, wedged and seeded)
1 medium can of diced tomatoes with green chilis
Small can of green chilis
1 large can of tomato sauce
Small package of mushrooms
Vegan shredded cheese
Black pepper and salt
Peel and wedge 4-5 potatoes. Boil 15 minutes in water on stovetop. Preheat oven at 375 degrees F. In 9″x13″ oven-safe dish ( my dish didn’t seem deep enough, so I actually made two of these, one being in a smaller Pyrex), spread boiled potato wedges across bottom. Peel and wedge 2 large tomatoes, remove seeds. Arrange over potatoes in dish. Spread medium can of diced tomatoes with green chilis over sauce. Spread small can of green chilis over diced tomatoes. Mix 1 large can tomato sauce and 1/2 large tomato can full of water, pour over layers to cover. Shake basil generously over sauce. Cut up a slice of white onion and sprinkle over sauce. Break up some mushrooms and toss over sauce. Toss vegetarian fake cheese over top if desired (You can use real cheese if you are not a Vegan. I used a Vegan cheese which honestly is just for looks, not taste.)Shake black pepper over top sparingly. Bake for 30 minutes. Serve with soup ladle. Serves four.
It was a big hit with my hubby. Very filling, very yummy!