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Christian Vegetarian Association Presents:
Take Heart!

Vegetable Bake

Serves 4


2 Tablespoons sunflower or other light oil

2 medium onions, chopped

1 bell pepper, any color, chopped

1 large clove garlic, chopped

1 large rib celery, chopped

3 large carrots, grated

1 ten-ounce package frozen chopped spinach, thawed

1 teaspoon salt, or to taste

pinch of black pepper, or to taste

pinch of powdered ginger

1 Tablespoon tomato paste or thick purée

1/2 cup ground mixed unsalted nuts (try hazel with Brazil, or almonds with cashews)

1/4 cup matzo meal

1/3 cup hot vegetable stock or bouillon


This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2009 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Preheat oven to 350 F. Heat the oil in a large, heavy skillet or saucepan over medium heat. Add the onions and sauté for two or three minutes, then add the bell pepper and garlic. Continue to sauté for a few more minutes until the vegetables are tender (be careful not to let the garlic burn). Stir in the celery and carrots and continue cooking for ten minutes, stirring frequently. Add the spinach, seasonings, tomato paste, nuts, and matzo meal, blending all ingredients very well. Remove from heat and transfer the mixture to a well-oiled casserole dish, spreading it out evenly. Pour the hot stock or bouillon evenly over the mixture. Bake until top is well browned, about 30 minutes. Serve hot or chilled.

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