Shawarma casserole with potato slices

I find this shoarma casserole ideal for weekdays when I feel like something hearty and warm. Eric is also always a fan of this dish, especially with some garlic sauce. It is quick and easy, and everything goes nicely in one bowl!

15 M + 25 M oven time

The difficulty level of this recipe is: easy.

Vegetarian recipe

Ingredients

For 3 people

• 350 gr shawarma (vegetarian)
• 800 g potato slices
• 2 pointed peppers
• 200 g leek, sliced
• 250 gr mushrooms
• 1 outing
• 4 cloves of garlic
• 75 g grated cheese
• 2 teaspoons shawarma spices

Preparation

1. Preheat the oven to 200 degrees and lightly grease an oven dish with oil or butter.
2. Peel the onion and garlic and chop finely. Cut the pointed peppers into thin strips and the mushrooms into slices. Heat a dash of oil in a large pan and fry the shoarma (vegetarian) on medium heat for 4-5 minutes until brown.
3. Add the onion and garlic and fry for 2 minutes. Then add the mushrooms and bell pepper and fry for another 5 minutes until the vegetables start to soften. Stir in the leek and the shoarma spices and fry for another minute.
   
4. Spoon the vegetable mixture into the baking dish and spread it evenly. Cover the top with the potato slices and sprinkle the grated cheese over it.
5. Bake the shoarma casserole in the oven for 25 to 30 minutes until the top is golden brown and the potato slices are cooked. Let the casserole rest for 5 minutes before serving.
6. Tips: store the leftover shawarma casserole covered in the refrigerator for a maximum of 2 days. You can reheat it in the oven or microwave.
   
   You can also replace the potato slices with sweet potato for a sweet twist. That is a real success at our house!
   
   Pre-boil the potato slices for about 5 minutes to shorten the oven time.

Nutritional values ​​per person/piece

• kcal  565
• fat  24 gr
• saturated fat  8 g
• carbohydrates  61 gr
• wv sugars  9 gr
• fiber  8 gr
• protein  22 gr
• salt  2.8 gr