I really could be a vegetarian, some times. I have started eating mostly chicken and occasionally tuna, but hardly ever eat red meat anymore. The combinations of flavour and textures mean you don’t even notice so much that there is no meat in this dish. It can be adapted for any meat, but it would work well especially with chicken. This recipe is enough for 4 people, but I just halved it and made 2 portions – one for dinner tonight for me, and one for my lunch at work tomorrow. 
Butternut (Halved and then quartered and partially cooked in the microwave) 700g Baby potatoes (Quartered and then also partially cooked in the microwave) 1 red onion (Cut in quarters and then sliced) 1 tin tomato and onion mix 1 packet of tomato soup 1 can chick peas Toss the partially cooked butternut and potatoes in an oven dish and add the chick peas and onion. Mix the tomato soup with just enough liquid to be able to mix it together smoothly, and add in the tomato and onion mix. I also used a little cream of chicken soup for a bit of extra flavour. Cover the dish in foil and place in the oven between 120 and 160 degrees, depending on how much time you have before you need to serve it. While it’s in the oven – make a thick white sauce and use vegetable stock mixed with milk and add slowly. When it is a pliable paste, then add some Dijon mustard and continue adding the liquid slowly (this prevents lumps) Once it has had enough time to cook the potatoes and butternut, take it out of the oven and add the layer of thick white sauce and then some white cheddar cheese. Get it back in the oven and brown the sauce and cheese. I won’t lie, it was YUMMY. So let me know if you agree?
Thanks, Most of my days have turned to be meatless, but the great thing is that so many of the meals I make CAN have meat added, or taste just as good without it
Ooooh, we are enjoying more and more Meatless Monday food on other days too!! Love this idea!!