You are here

Member since April 2003

Root Vegetable Cobbler

What you need: 

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

What you do: 

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.

Preparation Time: 
Cooking Time: 
Recipe Category: 


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...

Log in or register to post comments