Ingredients:
- Few Tbsp. avocado oil
- 1 package (approx. 1 lb.) plant-based ground beef or sausage (I like Light Life Gimme Lean sausage)
- Few shakes Worcestershire sauce
- Garlic powder, to taste
- Onion powder, to taste
- Black pepper, to taste
- 1/2 red bell pepper, sliced
- 1/2 onion, sliced
- 6 mushrooms, sliced
- Few Tbsp. Kalamata olives, sliced
- Few marinated artichoke hearts, sliced
- Few leaves fresh basil
- 1 tsp. dried oregano
- Handful baby spinach, torn or chopped
- 2 Tbsp. lemon juice
- Dash smoked paprika
- 3 dashes dried mint
- 1 Tbsp. olive oil
- 2 medium yellow potatoes, very thinly sliced
- Large tomato, sliced
- Handful crumbled feta cheese and/or vegan cheese of your choice
- Aleppo pepper, to taste
Directions:
1. Preheat oven to 375.
2. In a few tablespoons of avocado oil in a large skillet, break up and brown plant-based meat. Add Worcestershire sauce, garlic powder, onion powder, and black pepper. When browned, move it to the side of the pan.
3. Add more oil to the pan and add bell pepper. Cook for a couple of minutes, add onion and mushrooms. Cook for a couple of minutes. Stir veggies into sausage and cook a couple minutes. Add Kalamata olives and of artichoke hearts. Stir in basil, oregano, and spinach. Add lemon juice, paprika, mint, and a bit of olive oil. Stir and cook until well-mixed and evenly browned. Set aside.
4. In a medium size casserole dish, add a layer of sliced potatoes. Add a layer of veggie/sausage mix. Add a few slices of tomato. Sprinkle with feta. Repeat until casserole dish is full. Try to end with potatoes and sprinkle with cheese.
5. Bake for 1/2 hour covered with foil. Remove foil and bake at least 40 minutes longer, until cheese is bubbly and potatoes are soft.
6. For a bit of spice, sprinkle with Aleppo pepper. Enjoy!
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