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!
This!
INGREDIENTS
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
INSTRUCTIONS
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.