Root Vegetable Cobbler
1 medium-sized swede
3 large carrots
2 parsnips
1 medium potato
2-3 pints of chopped (and skinned) plum tomatoes
2 tablespoons of red lentils
2 tablespoons of virgin olive oil
3 cloves of garlic
oregano and mixed herbs
4 oz plain flour
1 oz hard vegetable fat
Prepare the vegetables - peel and chop into 1 inch chunks. Place the chopped tomatoes, crushed garlic, olive oil, and a teaspoon of oregano into a large saucepan. Simmer gently for 5 minutes then add the chopped vegetables. Simmer for 15 minutes. Place in a large casserole dish, with the lentils, in oven on a medium heat (100 degrees) for one hour.
Prepare the cobbler tops by rubbing the flour and a teaspoon of mixed herbs into the vegetable fat. Mix to a stiff paste with some water and shape into balls. Place on top of the casserole for 20minutes or until browned.
Serve with freshly made vegan bread.
SO HOW'D IT GO?
Anniee, I would cook the veg a bit longer if I were you. The acid in the tomatoes I think make things cook slower. This does look good, though!
I think the oven temp may be a bit too low. It took AGES to cook. Or maybe I cut the veg too big.
This dish was pretty good. I followed the recipe pretty closely although did add onions which really did a lot for the flavor and also used a different biscuit recipe for the topping. I also added more lentils as 2 tablespoons really isn't very much for all those vegetables. I'd like it to be saucier -- the cream of mushroom soup is a good idea for the vegetarians but not for us vegans. Maybe a mushroom gravy would do the trick. Next time I'd also add some seitan or tofu to make it heartier...