This is a vegetarian version of a highly traditional dish, potato casserole. I had made another vegetarian version before with green lentils, inspired by auntie Lentil. This time I decided to try it with TVP; however, if you don't like TVP you can just skip it. I gave instructions for with and without TVP. It turned out great with TVP and optional melted cheese on top.
4-5 medium potatoes, peeled and sliced in 1/2 inch rounds
1 big onion, finely chopped in half-moons
2 green peppers or 1/2 green bell pepper, chopped
3 tomatoes, grated or 1 can of petite diced tomato
2 tbsp tomato paste
1/4 cup olive oil
1/2 bunch Italian parsley, chopped
1 tsp or tbsp black pepper
salt
optional
1/4 cup (or 1/3) TVP
-Place a greased aluminum foil on a cookie sheet and put potato rounds on it. Bake them at 415-420F for 15-20 minutes, until soft/cooked.
[If you want to use TVP, put TVP in a bowl and add hot water. Let soak for 10 minutes. Squeeze excessive water, and set TVP aside]
-Heat olive oil in a frying pan or a pot and saute onion and green pepper until soft.
-Add tomato paste [and TVP if you are using any] and cook for 2 minutes.
-Add grated or diced tomato, salt, and pepper. Cook for 5 minutes. Add 1 cup water and cook for another 5 minutes. Turn it off and add parsley.
-Grease a casserole pan. Put one layer of potato rounds. Add half of the tomato mix and distribute evenly. Make the second layer of potatoes and add the rest of the tomato mix.
-Bake in a preheated oven at 380F for 20-25 minutes.
-If you are a cheese lover, cover the top with grated cheese (mozzarella, swiss, cheddar, etc) and broil until golden brown after it's done baking.
