VEGETARIAN

VEGETABLE CHILLI

SERVES 4-6

30ml (2tbsp) olive oil

2 medium onions, chopped

2 cloves garlic, crushed (see Tip, page 47)

225g (8oz) small carrots, chopped

1 large red pepper, seeded and sliced

100g (4oz) mushrooms, cut into quarters

5ml (1tsp) ground cumin

5ml (1tsp) dried oregano

10ml (2tsp) mild chilli powder

2.5ml (1/2tsp) cayenne pepper

225g (8oz) canned tomatoes

75g (3oz) tomato purée

225g (8oz) canned haricot beans

225g (8oz) canned red kidney beans

1 bay leaf

300ml (1/2 pint) hot vegetable stock

salt and pepper to taste

PREPARATION TIME - 20 MINUTES

1Place the oil, onion and garlic in a large bowl, heat on HIGH for 2 minutes.

2Add the carrots, red pepper and mushrooms, mix well. Cook on HIGH for 3 minutes.

3Stir in the remaining ingredients, mix well. Cook on MEDIUM HIGH for 24-25 minutes, stir 3-4 times during cooking.

4Remove the bay leaf before serving.

Serve hot with rice or as a filling for tacos.

Microwave Tip: Heating taco shells

Place 8-10 pre-cooked crisp taco shells on kitchen paper on the turntable. Heat on HIGH for 11/2-2 minutes until warm. Spoon in filling as preferred.

RED LENTIL LASAGNE

SERVES 4-6

2tsp (10ml) olive oil

1 large onion, chopped

1 clove garlic, crushed

2 leeks, sliced

4oz mushrooms, thickly sliced

2tsp (10ml) chopped fresh basil

2tsp (10ml) chopped fresh oregano

225g (8oz) red split lentils

800g (28oz) canned chopped tomatoes

3/4 pint (450ml) vegetable stock

1 bay leaf

salt and pepper to taste

12 sheets lasagne (spinach)

1 pint (600ml) cheese sauce (see page 58)

50g cheddar cheese, grated

PREPARATION TIME - 20 MINUTES

1Place the oil, onion and garlic in a bowl, cook for 2 minutes on HIGH.

2Add the leeks, mushrooms, basil, oregano and lentils and then cook for a further 5 minutes on HIGH.

3Stir in the tomatoes with the vegetable stock and the bay leaf.

4Cover and cook for 20 minutes on MEDIUM HIGH.

5Season with salt and pepper then remove the bay leaf.

6Make the cheese sauce.

7Put a layer of the lentil mixture into the base of a deep, 24cm (8”) square dish. Cover with some lasagne and then some of the cheese sauce. Repeat, making the last layer cheese sauce, add the grated cheese.

8Bake for 20 minutes DUAL CONVECTION, 200°C MEDIUM.

STUFFED TOFU WITH SPICY TOMATO SAUCE

SERVES 4

450g (1lb) tofu, drained

60ml (4tbsp) olive oil

100g (4oz) Mozzarella, thinly sliced

75g (3oz) Danish Blue, thinly sliced

1 quantity Spicy Tomato Sauce (see page 58)

PREPARATION TIME - 12 MINUTES 1 Cut tofu in half to make 4 pieces.

2 Slice each piece horizontally along one side to make a pocket. Fill each pocket with sliced cheese, place in a large flan dish. Pour in sauce.

3 Place on turntable, cook on MEDIUM for 12-14 minutes.

48

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Sharp R-82STM manual Vegetable Chilli, RED Lentil Lasagne, Stuffed Tofu with Spicy Tomato Sauce, Vegetarian

R-82STM specifications

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