Tuscan Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 tablespoon olive oil
- 2 tablespoon honey or agave syrup
- 6 tablespoon soy sauce
- 6 tablespoon chili sauce
- 2 teaspoons jam, e.g., Blackberry jam
- 6 tablespoon ketchup
- g 1,000 potato (s)
- 2 large spring onions
- 2 cloves garlic
- 150 g soy ranulate (soy shredded meat), coarse, weihed when dry
- 300 g tomato (s)
- 3 sprigs rosemary
- 1 sprig thyme
- 500 ml vegetable stock
- some olive oil, for frying, for the pan
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the soy strips in vegetable stock for about 10 minutes, then squeeze them out well. Mix the marinade from the first 6 ingredients and soak the soy schnitzel in it for a good hour.
- Peel and dice the potatoes and fry them in olive oil until crispy. Peel and chop the garlic.
- Peel the onion, cut in half and cut into half-round rings. Wash and chop a sprig of thyme and a sprig of rosemary.
- Put the fried potatoes in a baking dish coated with olive oil. Sauté the onions, garlic and chopped herbs in the frying fat, then pour over the potatoes. Remove the Schnetzel from the marinade and squeeze it out, pour the marinade over the potato and fry the Schnetzel in the pan.
- Put the two sprigs of rosemary in the potato. Halve the tomatoes, pour over the potatoes and pour the broth over them.
- Put the Schnetzel on top. Bake in the oven at 200 ° C for approx. 15 minutes.
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