It's Veganuary ...

by Well+Life+Tribe

Well it is January and if you are one of the many trying to eat less meat in January then we have this delicious pan baked tomato and parmesan feta bake for you to try.

A really simple recipe without much washing up ... an all-round winner!

tomato and feta bake

Serves 2 as a main or 3-4 as a side dish


1 tablespoon of olive oil 3 red onions, chopped 2 garlic cloves sliced 9 stems of cavolo Nero shredded 2 cans of cherry tomatoes 1/2 a cup of grated Parmesan 2 blocks of feta cheese Basil leaves

Put the hob on a medium heat and pre-heat the oven to 180 degrees

Add the oil to the pan and cook the onion for five minutes, then add garlic, cook for a further couple of minutes. Next add the cavolo Nero. Add the tomatoes, season, then simmer for about 15 minutes.

After another five minutes of stirring, make sure the liquid is thick. If it is remove it from the hob.

Add the feta to the pan and remove it from the heat. Cook in the oven for 15 minutes, take out and pop on the grill to medium to high add the parmesan on top of feta.

Cook for another 8 minutes.

Sprinkle with basil leaves, serve with sourdough bread and enjoy!