Another winter warmer for your recipe arsenal! This recipe is naturally gluten free and vegan.

DSC03912

 

Ingredients:

1 large baking potato

1/2 a courgette

1/4 yellow pepper

4 mushrooms

1 carton of passata

Dried sage to taste

Dried thyme to taste

DSC03911

 

Method:

  1. Bake the potato for 1 hour – 1 1/2 hours on gas mark 7, turning halfway.
  2. Chop and shallow fry the vegetables. Add the herbs and the passata
  3. Slice the potato in half and top with the sauce

DSC03913

strip-for-blog

Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

Social Media:

Youtube: The Gluten Free Veggie – https://www.youtube.com/channel/UC-b7T1VFTZqYq15aPvdlNwA

Twitter: @theGFveggie

Tumblr: glutenfreeveggie.tumblr.com

Facebook: https://www.facebook.com/theGFveggie

E-mail your questions or suggestions to: glutenfreeveggieblog@gmail.com

 

 

 

Advertisements