Tuesday, November 2, 2010

Vegan Eggplant 'Lasagna'

When you've got a little extra time to put into cooking this recipe is wonderful- it keeps really well in the freezer! I eat this regularly, it tastes great and it's so easy to throw together and have extra around for those times you feel like something warm and substantial but don't have the energy to cook. Pair it up with a nice side salad or soup and you've got a meal fit for a queen (or company). 

I change the veggies depending on what I have in the house- you can chuck in pretty much anything! if you need to up the carbs put in some potato/sweet potato, need more greens pop in some spinach/cabbage. Just use common sense- if you're putting in something like potato that takes longer to cook chop it smaller, greens on the other hand need hardly any cooking time! I made extra to freeze so feel free to reduce the quantities of this recipe!

Vegan Eggplant 'Lasagna'
2 eggplants- baked
2 cups peas
5 medium carrots
5 celery stalks
800g tinned toms
800g water
1/2 jar tom paste
150g TVP
Mixed herbs 5 tbsp (or to taste)
2 fresh bay leaves
Freshly ground black pepper 1 tsp
Red wine vinegar 3 tbsp
Nutritional yeast 6 tbsp
Made 15 serves (extra to put in the freezer)- the baking dish photographed is 4 serves.
  • Thinly slice eggplants
  • Bake or grill eggplant slices (if you remember to turn them over after a few minutes you can do them on baking paper with no oil!) You can do this ahead of time if it's more convenient for you.
  • or if you're doing it all together keep the oven on so you can pop the 'lasagna' in as soon as you finish layering it.
  • Dice carrots & celery (or any other longer cooking veg you're putting in)
  • Simmer TVP, tinned tomatoes, water, carrots, celery, tomato paste, herbs, vinegar until the TVP has absorbed the vast majority of the liquid and the vegetables are par cooked.
  • Stir in peas (and other veg that needs hardly any cooking)
  • Layer into baking dishes. Start with the filling, then layer eggplant slices and sprinkle with nutritional yeast and repeat until the dish is full.
  • Bake in a medium oven until the yeast browns slightly and all vegetables are cooked through (or to your taste!) Thats usually 20-30 mins in my ancient oven but should be less in a nice new fan forced oven!
  • You can freeze it once it's all done and just reheat it in the microwave or oven later or you can freeze it before baking if you're going to re-heat it longer in the oven.
Enjoy! xxx
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