We Can Not Get Enough Of @elavegan Recipes Of Late ?. Gr

we can not get enough of elavegan recipes of late  gr display image  7f5769e1
we can not get enough of elavegan recipes of late gr display image 7f5769e1

We can not get enough of @elavegan recipes of late ?. Great fuel for nail biting elections.  If you haven’t yet go follow Michaela and get cooking!



For the base:
1 kg potatoes peeled
3 large eggplants
Olive oil to brush
Sea salt & pepper to sprinkle

For the lentil mixture:
3 cups (600 g) cooked lentils
2 cups (450 g) passata
1 cup (150 g) chopped tomatoes
1 tbsp olive oil
1 large onion chopped
2 cloves of garlic minced
2 bay leaves
1-2 tsp dried thyme
1 tsp oregano
1 tsp paprika
1 tsp sugar
pinch of cinnamon
Salt & pepper 

For the béchamel sauce):
2 tbsp (28 g) vegan butter
2 cups (480 ml) plant-based milk
3 1/2 tbsp (28 g) cornstarch
2 tbsp nutritional yeast
Salt & pepper to taste
Pinch of nutmeg
Vegan cheese to taste

1. Preheat oven to 390° F/200° C and prepare two baking sheets with parchment paper.

2. Slice each eggplant lengthwise into 4 pieces. Cut the potatoes into 1/2 inch (1 cm) thick slices. Arrange all slices in a layer on the baking sheets and brush lightly with some olive oil, sprinkle with salt & pepper. Bake in the oven for about 20 mins or until lightly brown.

3. Meanwhile, heat 1 tbsp olive oil in a skillet over med heat. Add the onion & garlic & sauté for about 4-5 mins. Add the tomato purée, chopped tomatoes, all spices, and salt & pepper to taste. Finally, add the cooked lentils & let simmer on low heat for about 5 mins.

4. For the béchamel sauce, add the plant-based milk to a pan/skillet. Mix in the cornstarch, nutritional yeast, salt and pepper, and whisk. Add the vegan butter and bring the mixture to a boil. Let simmer on low heat for a few minutes until it thickens. Whisk continuously. Remove from heat. Check the recipe notes if you don’t want to make the béchamel sauce.

5. Grease a 13″x9″ (33×23 cm) or larger baking dish and arrange half of the potato and eggplant slices on the bottom of the baking dish. Top with the lentil mixture, followed by the remaining potato/eggplant slices (see photo above in the blog post). Pour the béchamel sauce on top & spread evenly. Add vegan cheese to taste (optional).

6.Bake in the oven for about 30 mins or until golden brown. Garnish with fresh herbs.

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