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Armenian Vegetable Casserole
From: ewilli

This recipe has been in my family for years, and came from some Armenian friends. Although it's basically just vegetables cooked together, it's surprisingly hearty and satisfying. I usually don't cook with catsup, but it works well in this recipe.

SERVES 8

  • 1/2 lb green beans
  • 3 carrots
  • 2 large potatoes
  • 1 green bell pepper
  • 2 stalks celery
  • 1 medium eggplant
  • 2 medium onions
  • 1 (14 ounce) can tomatoes
  • 1/2 cup catsup
  • 1 1/2 teaspoons sugar
  • 1 teaspoon basil
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 small zucchini
  • 1/2 cup plain soy yogurt (optional)

Preheat oven to 350. Chop all vegetables except zucchini and place in a covered casserole or dutch oven. Add the rest of the ingredients and mix well.

Cover and cook for 1 1/2 hours.

Add the zucchini and mix gently. Leave uncovered and cook for 20 - 30 minutes more.

Serve over rice or with a delicious crusty bread, and top with a dollop of soy yogurt, if you like. Leftovers are even better the next day.