Vegetarian assorted casserole

Ingredients for 4 servings:

• 450 g potatoes
• 1 zucchini
• 1 bell pepper(s), red or green
• 100 g cherry tomatoes
• 100 g tomato(s), pureed
• 2 packs of ready-made product (valess fillets)
• 2 eggs
• 1 pack of Soy Cream Cuisine
• 40 g cheese, grated
• Herbs, Italian
• Salt
• pepper
• Garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

with vegetables, soy cream cousine and vegetarian fillets

Prepare a large casserole dish and preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) using top and bottom heat. Boil the potatoes, then peel and dice them. Dice the zucchini, peppers, and tomatoes and fry them well in a pan. Then add them to the casserole dish. Dice the Valess fillets, fry them, and add them to the vegetables in the casserole dish. Season with salt, pepper, garlic, and herbs, and mix well. Separately, whisk the soy cream with the eggs and cheese and season with salt and pepper. Also separately, season the passata with garlic, salt, pepper, and herbs. First, pour the passata, followed by the soy cream and egg mixture, into the casserole dish. Then bake the casserole on the rack in the preheated oven for 30 minutes. Let it cool for a few minutes and serve.