Middle Eastern-Style Veggie Bake

Ingredients
For the Sauce

  • 2 Tbsp (30 ML) olive oil
  • 3 spring onions, chopped
  • 3 cloves garlic, chopped
  • 1 400g tin tomato pulp (chopped canned tomatoes)
  • 2½ cups vegan mince meat (vegan ground crumble)
  • 6 to 8 sundried tomato halves, chopped
  • ¼ red pepper chopped
  • 2 Tbsp tomato paste
  • ½ tsp smoked paprika
  • 1 Tbsp coconut oil (if possible unflavoured)
  • 1 tsp dried mint
  • 1 tsp cumin powder
  • ¼ cup water
  • salt to taste
  • a drizzle of olive oil

For the Cheese Sauce

  • 2 cups (500 mL) soy milk, or other non-sweetened milk
  • 1 Tbsp all-purpose plain flour
  • 3 Tbsp nutritional yeast
  • 2 Tbsp olive oil
  • ½ tsp fine garlic granules
  • Salt (don’t omit)
  • a knob of vegan butter or margarine
  • ¼ tsp turmeric powder
  • 1 tsp vegetable stock powder or granules
  • a little water if needed

For the Vegetable Layers

  • 1 large eggplant/aubergine, cut lengthways  fried in a griddle pan and set aside
  • 2 medium courgettes/zucchini cut lengthways fried in a griddle pan and set aside
  • Extras
  • olive oil for greasing
  • 2 cups vegan grated cheese of your choice
  • ground paprika (for dusting the top)
Middle Eastern-Style Veggie Bake

Directions

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