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Dairy-Free Vegetable Casserole Recipe
I can honestly say that this is the best casserole I’ve ever made. It has accompanied me for years. I tried everything until I got the perfect casserole, I wanted one that would suit every meal, that’s why I made it non-dairy. It is wonderful for hosting and the guests will love it.
It’s perfect for lunch of course and for dinner, you can even eat it with friends during brunch or just as a tasty and healthy snack.
It’s so delicious and fragrant. Although it’s simple, it’s just great.
18 / 20 diameter pan / 20 diameter pan
Ingredients:
3 medium potatoes
1 large carrot / 2 medium carrots, grated
1 medium sweet potato, grated
3 large eggs
100 g flour (half a cup + 3 tablespoons)
Onion, diced
2 cloves garlic, chopped
Half a teaspoon of black pepper
A little more teaspoon of salt
18/20 diameter baking pan / 20 diameter frying pan
Preparation:
1. Preheat oven to 180 degrees about 10 minutes in advance.
2. Heat a frying pan with 3 tablespoons of oil, fry the onion and garlic until golden brown and transfer to a bowl, add the grated vegetables, eggs, flour and spices.
Option for cooking on the fire:
3. Heat a pot with 2 tablespoons of oil, add the dough and spread evenly, fry for about two minutes and transfer to the oven for about 30 minutes. The pie will set.
4. Cool for 30 minutes and turn onto a serving plate.
Option for cooking in the oven:
5. Grease the pan, spread the dough evenly, bake for about 45 – 50 minutes.
