Sunday, September 5, 2010

Stuffed Mutant Flatbread - Vegan Cooking Challenge - Week 6

Stuffed Mutant Flatbread - this week's surprise challenge recipe

Wow, it's been six weeks since we started the challenge and there's a lot going on around here.  This past week has been super stressful (we are in the middle of trying to buy a house) and I haven't done much cooking but I set this challenge for a reason and I was determined to create something wonderful today.  I'm so glad I stuck to my guns because the end result was so mouth wateringly delicious that I have created a separate post for my creation.  I had intended on making a mashed egpplant recipe from The Indian Vegan Kitchen and decided to look for a simple flatbread recipe to accompany it.  Along the way, my plans were diverted and the resulting flatbread became a stuffed flatbread that was devoured in record time.  Click here to see my entry for this week's challenge or you can just look at the post before this one.  Simple, filling and completely satisfying.   The mashed eggplant is sitting abandoned in a bowl on the countertop waiting for some attention!  I'll finish it later and let you know how that goes. 

This week Kathryn has submitted her unique take on a classic dish.   Check out her Jumbalaya here!  It's so satisfying when you create your own version of something yummy and it turns out wonderfully.    Cheers to you and your husband for getting creative and I hope your transition to vegan cooking is going well!    

Jeannette is sharing an adaptation to an old family recipe, here it is!   Happy Labour Day everyone.  

When I was growing up, I ate a lot of casseroles. When I was growing up, I ate a lot of casseroles. My mom liked something she could put together in one dish and then bake. These dishes were always made with hamburger. When I stopped eating meat, I missed these comfort foods, so I set out to duplicate them. For this dish I slice one large sweet potato and 3 large potatoes into 1/4 inch slices (halve the slices if they are too large, the pieces should be similar in size). I par-boiled them, just until they are no longer raw-crisp. Drain. This is the basis of the dish. To the potatoes I add one drained can of garbanzo beans and 1 cup or more of pasta sauce. I use a sweeter sauce to compliment the flavor of the sweet potatoes. Last night I added small pieces of cauliflower, also parboiled, and some leftover corn kernels. I usually add frozen green beans, but I subbed in the cauliflower. I always parboil any uncooked veggies to reduce the baking time, and to make sure everything has the same texture. I put this in a 9x12 glass dish and bake it, covered, at 375 degrees for about 45 minutes. We eat it as a main dish, but it would make a nice side dish, too.

1 large sweet potato
3 large potatoes
1 15oz can garbanzo beans
1 cup (or more) of pasta sauce, enough to coat the veggies

extra ingredients:

1/2 head of cauliflower, 1 cup corn kernels, 1 cup green beans

The measurements are not exact. Add more or less of any of the ingredients to suit your taste.


  1. Thanks, Lee, for keeping up with the blog even in the midst of your very busy life. It's great!

    Jeannette, I am so intrigued by your dish! It looks yummy but are not flavors I would have thought of putting together. Does it have much of a tomato flavor, or does it have a lot of the "sweetness" of the sweet potato?

  2. I used Muir Glen Fire Roasted Tomato pasta sauce. So, overall the dish has a "sweeter" taste, but I think the dominant taste is the tomatoes. You could change the taste with your choice of pasta sauce and/or spices. I just love dishes with baked, sliced potatoes in them. When I make it with green beans, the beans add a nice contrasting plain flavor to the dish, too. The corn makes it extra "sweet". I've been know to add corn to my spaghetti, too.

  3. I might try and make this too, it sounds like a really easy supper dish and you could throw in lots of different veggies if you wanted.

  4. Mmm, thanks, Jeannette! Sounds yummy.


Comments are welcome!