vegan greek briam bake
slice potatoes, courgettes and onions, but blitz whole vine tomatoes. Combine with olive oil and herbs and cook covered in the oven for 45 minutes. Add the olives and cook uncovered for 45 minutes in total, but adding the vegan feta later to brown.
Equipment
- 1 sauteuse or mediteranean casserole
- 1 Food processor optional
Ingredients
- 600 g vine tomatoes roughly 4 good sized ones
- 700 g courgettes roughly 4 medium ones
- 750 g potatoes - waxy preferably roughly 4 medium
- 150 g kalamata olives a whole box 150 to 160g
- 1 tsp round chilli flakes to taste
- 250 g aubergine 1 small/medium
- 200 g vegan feta cheese a whole block
- 1 tbsp dried oregano - heaped to taste or preference
- 1 heap tsp black pepper
- 85 g olive oil unfiltered is best but cold pressed is ok
- 75 g chopped up sundried tomatoes optional but nice
- 1 round tsp garlic granules
- 10 g parsley 1/3 of a bag roughly
- 35 g garlic roughly a whole bulb
- 275 g red onion yellow is ok, roughly 1 largeish onion
- 100 g baby plum tomatoes optional but can make it too watery
- 125 g flageolet or lima beans optional
Instructions
- scrub the potatoes - don't peel - it's all good roughage/fiber
- slice fairly thingly - 4mm or ¼ inch add to pan - that's #6 on my slicer
- wash courgettes and slice roughly 2 ½ to 3 times the thickness - a little over 1cm - add to pan
- peel and chop onions into slivers/slices - add to pan
- peel the garlic and either crush or blitz and add to the pan - I find blitzing it in a spice grinder - is way easier than using a crusher - but that's just me.
- wash and trim the aubergine if using and chope into 2 cm segments - add to pan
- cut tomatoes in to segments, then in half and blitz briefly until fairly small pieces but not totally blitzed. Pour over veggies
- add the dried oregano, black pepper, half the chilli flakes and pour over the oil.
- mix thoroughly with 2 spatulas is easiest I find, and shake level.
- set the oven at 200°C fan - you can put the sauteuse if it's metal on the hob on a low flame to begin heating through while the oven warms up - or just put the oven on a little earlier.
- put the lid on the pan - or if you're using a deep baking tray, cover with foil. Put in the oven, then cook for 45 minutes. You can turn the veggies over after 25 minutes to baste them - though it's not essential.
- remove from the oven and add the halved baby plum tomatoes if using them, and also the halved or quartered olives and sundried tomatoes. There should be a fair amount of juices swilling around. You could also add the beans if you're using them.
- Turn over the veggies to mix in the plum tomatoes and olives evenly and return the pan to the oven - but with the lid or foil removed.
- Cook for a further 20 to 25 minutes and then sprinkle the vegan feta cheese over the top,
- Then scatter the remaining chilli flakes and garlic granules evenly over the dish, and return to the oven for the rest of the time - so it has 45 minutes in total with the lid off.
- chop the parsely with the thicker stalks removed fairly finely. A couple of minutes before you serve the dish, sprinkly the parsley over the dish and return to the oven briefly.
Notes
- This was originally 800g of courgettes and 650g of potatoes. I've adjusted the ratio so that it's equal with 700 of courgettes & 750 of potatoes. This is mainly because my children aren't keen on courgettes - but I think it also gives a slightly better balance. The courgettes made it a little too wet, and the juice really needs to be a little thicker/less runny to work well.
Tried this recipe?Let us know how it was!