Sweet Butternut Casserole

Courtesy of Vegan Family House. A warming, autumnal dish, nice served with garlic bread and a baked potato and perhaps some vegan sausages.


2 leeks, sliced into thin round slices
A little olive oil
Half a butternut squash (about 3 cups) cut into chunks
2 sweet potatoes cut into chunks
2 cans chopped tomatoes (about 3 cups)
Half a cup of water or vegetable stock
Sea salt to taste
A handful of fresh mint roughly chopped or 3 tsp of dried mint


Fry the leeks in the oil for a few moments then add the squash and potato and stir until coated with the oil. Add the tomatoes, water/stock, salt and mint and bring to the boil. Simmer gently for about 20 minutes until cooked.

The Vegan Family House can be found on the web here: http://veganfamily.co.uk

See other recipes submitted by Chet Day