Split pea casserole with roasted mushrooms

This is a casserole recipe adapted from Vegetarian Cooking, a book I've had in my kitchen for a long time. The original recipe requires for a layer of cheese added during the last five minutes of cooking, but it is a step that you can skip altogether, the dish is very tasty on its own. 

Ingredients (serves 4-6)

- 1/2 cup split peas, washed and soaked for an hour then drained

- 1/2 cup medium grain rice, washed and soaked for an hour then drained

- 200 g mushrooms, sliced

- 2 onions, sliced

- 1 can 400g diced tomatoes with their juice

- 1 Tablespoon oregano

- 1 Tablespoon dill

- a handful fresh parsley, chopped

- a pinch cayenne

- a teaspoon turmeric

- 2 Tablespoons Tamari

- 3 Tablespoons extra virgin olive oil

- salt and pepper, to taste

Place the mushrooms and onions in an oven proof dish, toss with the olive oil then roast at 400 F until cooked and some edges start to brown. While the veggies are roasting, boil the split peas until tender, drain and reserve. Cover the rice with plenty of  salted water, boil for 15 minutes, drain and reserve. In an oven proof dish, combine the rice with the split peas, onions, mushrooms (and their oil), tomatoes, cayenne, turmeric, oregano, dill, Tamari, salt and pepper. Taste and adjust seasonings to your preference. Bake at 350 F for 30 minutes. You could add a layer of grated vegan/non-vegan cheese and roast for 5 minutes more. Allow to sit for 5 minutes before serving, adding the fresh parsley at the last minute. Serve with olives and a fresh salad and enjoy!