Veggie-Packed Casserole
- Nov 27, 2024
- 2 min read
Updated: Nov 29, 2024
This hearty and wholesome casserole combines the rich flavours of Lotus Veggie Mix with simple, nutritious ingredients. Perfect for a cozy family meal or meal prep, it’s a dish that’s both satisfying and easy to make!

Ingredients
1 cup Lotus Veggie Mix
2 cups cooked pasta, rice, or quinoa
1 tbsp olive oil or butter
1 small onion, chopped
2 garlic cloves, minced
1 cup diced vegetables (e.g., zucchini, bell peppers, or carrots)
1 can (400g) diced tomatoes
1/2 cup vegetable stock
1/2 tsp Lotus Nature’s Seasoning
1 tsp dried Italian herbs (oregano, basil, thyme)
1/2 cup shredded cheese or vegan cheese (optional)
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Rehydrate the Lotus Veggie Mix
Soak the Lotus Veggie Mix in warm water for 10 minutes. Drain and set aside.
Prepare the Base
Preheat your oven to 180°C (350°F).
Heat olive oil in a skillet over medium heat.
Sauté onion and garlic until fragrant, about 2 minutes.
Cook the Vegetables
Add the diced vegetables to the skillet and cook until slightly softened.
Stir in the rehydrated Lotus Veggie Mix and cook for another 2-3 minutes.
Combine the Ingredients
Add the diced tomatoes, vegetable stock, Lotus Nature’s Seasoning, and Italian herbs.
Simmer for 5 minutes, then mix in the cooked pasta, rice, or quinoa.
Assemble the Casserole
Transfer the mixture to a greased casserole dish.
Top with shredded cheese if using.
Bake
Bake for 20-25 minutes, or until the top is golden and bubbling.
Serve
Garnish with fresh parsley and serve warm.
Tips!
Add beans or lentils for extra protein.
Use sweet potatoes or mashed potatoes as a base for a shepherd’s pie-style casserole.
Leftovers can be stored in the fridge for up to 3 days or frozen for later use.
Enjoy your comforting Veggie-Packed Casserole with Lotus Veggie Mix!




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