Tuscan casserole

Ingredients for 4 servings:

• 6 tbsp olive oil
• 2 tbsp honey or agave syrup
• 6 tbsp soy sauce
• 6 tbsp chili sauce
• 2 tsp jam, e.g. blackberry jam
• 6 tbsp ketchup
• 1,000 g potatoes
• 2 large spring onions
• 2 cloves garlic
• 150 g soy granules (soy shreds), coarse, weighed in dry state
• 300 g tomatoes
• 3 sprigs rosemary
• 1 sprig(s) of thyme
• 500 ml vegetable stock
• some olive oil, for frying, for the dish
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Soak the soy strips in vegetable stock for about 10 minutes, then squeeze out any excess water. Mix the first 6 ingredients to make a marinade and marinate the soy strips for about an hour. Peel and dice the potatoes, then fry in olive oil until crispy. Peel and finely chop the garlic. Peel and halve the onion, then slice into half-round rings. Wash and chop a sprig of thyme and a sprig of rosemary. Place the fried potatoes in a baking dish greased with olive oil. Sauté the onions, garlic, and chopped herbs in the frying fat, then pour over the potatoes. Remove the strips from the marinade and squeeze out any excess water. Pour the marinade over the potatoes, and fry the strips in the pan. Place the two sprigs of rosemary into the potatoes. Halve the tomatoes, place them over the potatoes, and pour over the stock. Place the strips on top. Bake in the oven at 200°C (convection oven) for about 15 minutes.