9/15/11

Vegan Spicy Italian Potato Bake Recipe

an original Lisa Weidknecht recipe

Peel and wedge 4-5 potatoes. Boil 15 minutes in water on stovetop. Preheat oven at 375 degrees F. In 9"x13" oven-safe dish, spread boiled potato wedges across bottom. Peel and wedge 2 large tomatoes, remove seeds. Arrange over potatoes in dish. Spread medium can of diced tomatoes with green chilis over sauce. Spread small can of green chilis over diced tomatoes. Mix 1 large can tomato sauce and 1/2 large tomato can full of water, pour over layers to cover. Shake basil generously over sauce. Cut up a slice of white onion and sprinkle over sauce. Break up some mushrooms and toss over sauce. Toss vegetarian fake cheese over top if desired (next time we won't be using it as it's pretty tasteless and mostly for appearance' sake). Shake black pepper over top sparingly. Bake for 30 minutes. Serve with soup ladle. Serves four. Excellent meal.

8 comments:

  1. I just put up a post i took the vegetarian pledge for a week in oct! I am saving this!!!

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  2. I'm going to try this tonight- Thanks!

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  3. Yum - this looks so good - and easy! The mushrooms give it a bit of protein. I'm with you, vegan cheese isn't anything special. Thanks for sharing this recipe!

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  4. It was Yummy! Thanks for letting me share with my readers.
    http://beyourbestmom.com/2011/09/vegan-spicy-italian-potato-bake-recipe/

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  5. Thanks for joining my link up!
    This looks great, although I might have to use real cheese! ;)
    Would love to have you come back next week!

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  6. I THING THIS IS REAL GOOD, BUT I WOULD DEFINITELY WANT CHEESE!! THEN IT'S NOT VEGAN? OH WELL, CHEESE IS MY DOWNFALL.:)

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  7. WOW! I am a potato lover, FOR SURE! This recipe is FOR ME! Thank you so much for sharing with your readers. I will attempt to make this meal this weekend, but I'm a horrible cook/baker. I'm gonna need a lot of prayers for this to come out 'edible.'
    Thank you, again!
    Hugs - Kim B.

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