This recipe is a gift to you from my book ‘Mouthwatering Vegan’ (published by Random House 2013), available from Amazon US or Amazon UK along with most other major online & retail booksellers.
My yearning for Greek food comes to me from time to time – maybe it’s my genes reminding me that embedded in the Med somewhere, I sprouted into life, and it’s thanks to my parental lineage (my father a Greek Cypriot, and a very good cook indeed) that I am here at all. So, filled with benevolence for Greek food, I present to you my version of Tava (which is a traditional Greek Cypriot lamb dish, named after the dish it is cooked in). It’s vegan and it’s most delightful, succulent, and bursting with Greek flavours. Please do NOT be put off the amount of ingredients – it’s very easy to prepare, and not at all time consuming, as it all kind of happens in the oven. A very rewarding dish indeed. Yasou & Bon Appétit !
8 small vegan burgers of your choice (or other similar faux meat)
around 4 lb (2 kg) potatoes, peeled and chopped into approx 2 inch pieces
2 large red onions, roughly chopped
6 large cloves garlic, each cut into 4 pieces
6 tomatoes, cut into medium thick slices
1½ Tbsp vegan butter
2/3 cup (150 mL) olive oil
juice of 1 lemon, squeezed
1½ tsp Dijon mustard
1 cinnamon stick, cut in pieces
1 Tbsp (15 mL) agave syrup
1½ tsp vegetable granules, mixed with 1 cup (250 mL) hot water
crushed black peppercorns
2½ tsp cumin seeds
4-5 Tbsp flat leaf parsley, well chopped
2 tsp dried rosemary
salt to taste
- First preheat your oven to 350ºF (180ºC), and prepare a suitable ovenproof dish (I used a dish about 12 by 8 inches and 2.5 inches deep).
- Place your vegan burgers (or other faux meat) in the base of the dish. Then place a layer of your chopped onions, spread a few tomatoes on top, and distribute half of your potatoes randomly on top of the tomatoes.
- Next, add in the rest of the vegetables, including the garlic. Now spoon into a bowl the mustard, the agave, and the rest of the ingredients, except for the herbs, salt and pepper. Mix all the liquid, lemon juice, stock, agave, and mustard together, and stir well. Then pour over the vegetables in the dish.
- Finally, add your herbs, salt and pepper, placing them like a garnish on the top, and spread your cinnamon pieces over the herbs.
- Now cover with foil, and allow to cook for an hour and a half or so in the oven.
- After about an hour, check if the potatoes are soft, by sticking a sharp knife in them. If they are, then you can remove the foil. At this point, take the opportunity to spoon the juices from the bottom of the dish over the top of the veggies. Feel free to add a little more water if it’s looking too dry.
- When the potatoes are a nice golden colour and crispy, your dish is ready – this may take another hour.
- Serve immediately with a crunchy green salad, and fresh Mediterranean bread – the bread is wonderful dipped into the juices.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010