top of page

Autumnal Vegetable Casserole

An easy one pot dinner for mid-week or after a weekend walk through the autumnal woods



Scroll to download recipe card


  • 1 tbsp olive oil

  • 1 onion, sliced

  • Pinch of salt

  • 2 garlic cloves, finely sliced

  • 1 tbsp non-dairy butter

  • 2-3 potatoes (approx. 200g), cut into small chunks

  • 2 parsnips (approx. 175g), cut into small chunks

  • 12 medium-sized brussels sprouts, trimmed and peeled

  • 1 leek, sliced

  • 1 carrot, diced

  • 1 tbsp tomato puree

  • 1 tin (400g) chopped tomatoes

  • 1 tin (400g) butterbeans, drained

  • 1 bay leaf

  • Thyme, to taste 

  • 100ml vegetable stock

  • 100ml red wine


  1. Preheat the oven to 180C/ 350F/ gas mark 4.

  2. Heat the olive oil in a medium casserole dish on the hob and sauté the onions for 5 minutes or so over medium heat.

  3. Add a pinch of salt and the garlic and cook for another 2 minutes.

  4. Add the butter, and vegetables (potatoes, parsnips, carrots, sprouts, leek and beans) and stir to coat in the butter.

  5. Stir in the tomatoes, tomato paste, herbs, stock and wine.

  6. Place the casserole with the lid on in the oven for 60 minutes.

  7. Discard the bay leaf and serve with garlic or crusty bread. 

Recipe Card

Download and save these delectable creations to your device, allowing you to effortlessly access them whenever your taste buds crave a tantalizing adventure.

Recipe Card
bottom of page