Cassa Del Sol White Wine Casserole

Oh wine...how I love thee...let me count the ways...

What You Need:

{1 small} potato, cubed

{150g} butternut squash, cubed

{1-2 tbsp} sweet white miso

{50g} green beans

{1 floret} broccoli

{A big glug} white wine (vegan!)

{1 small} carrot, chopped

{A dash} soy sauce

{1/2 litre} vegetable stock

{100g} white mushrooms

{1 handful} spinach, chopped

{1/2 tin} mixed beans, drained and rinsed

{1/8-1/4 cup} soy cream

{1 tbsp} nutritional yeast

{1/4 tsp} dried thyme

{1 tbsp} coconut oil

{1/2} white onion, chopped

{1 large clove - or two small} garlic, finely chopped

Salt and Freshly Ground Pepper

Method:

1. Saucepan: parboil the potatoes for 20 minutes in slightly salted water. Preheat oven to 200C. When potatoes are parboiled, drain and leave to stand for 5 minutes. Melt the coconut oil in a microwaveable bowl until clear. Massage oil into potatoes and butternut squash and season with salt 'n peppa! Tip in a baking tray and bake for 30-35 minutes (taking it out halfway through to flip over the veggies in the oil).

2. Meanwhile, on a low heat, sauté the onions until soft. Then add the mushrooms - cook for a few minutes further. Chuck in the garlic - cook for a further few minutes. Slop in the stock, miso, green beans, broccoli, white wine, carrot, soy sauce, spinach, mixed beans, nutritional yeast, and thyme. Bring to the boil and lightly simmer for 15 minutes.

3. When the roasties are done, chuck them in the pot and stir them up. Take the pot off the heat and add the cream (season with some more pepper if you like). Then, transfer to a casserole dish and bake on 180C for approximately 30 minutes. Take out the oven and leave to stand for 5 minutes before serving.