Aubergine and Courgette Bake with Cashew Béchamel

auberginebake

auberginebake2

 

I have been meaning to post this recipe for a while as it is something I have made quite a few times, even for carnivorous friends who have given it the seal of approval. It makes for a great hearty, comforting dish in the winter but is also delicious as a light dinner alongside salad in the summer. The dish is the perfect plant based alternative to a lasagne and tastes similar to vegetable lasagnes I have made in the past. I often go to my local farmers market on a sunday morning and stock up on fresh, local and organic vegetables (so much cheaper than the supermarkets!). So there is plenty of room with this dish to experiment with different vegetables that are in season at the time. I would love to hear which vegetables you are adding!

Aubergine and Courgette Bake with Cashew Béchamel
 
Prep time
Cook time
Total time
 
Recipe type: vegan, gluten free, dairy free, grain free
Serves: 2
Ingredients
  • 1 large aubergine
  • 1 large courgette
  • 2 handfuls of Spinach
  • 1 can of chopped tomatoes or a small jar of passata
  • 3 cloves garlic
  • 1 white onion
  • A handful of fresh basil or parsley
  • 75g cashews, soaked overnight or for at least 2 hours
  • ¼ cup filtered water
  • 2 tbsp nutritional yeast
  • A squeeze of lemon juice
  • salt and pepper
  • olive oil
Instructions
  1. Place the soaked cashews into a processor along with the water, lemon, nutritional yeast and a large pinch of salt
  2. Process until smooth and the consistency of a sauce, adding a tiny bit more water if needed, and set your béchamel aside
  3. Preheat the oven to 180 degrees celsius
  4. Slice the aubergine and courgette and place in a roasting dish
  5. Drizzle with olive oil and roast for about 20 minutes until soft but not browned
  6. Meanwhile, finely chop the onion and add to a frying pan on a low heat with a teaspoon of olive oil and cook until soft
  7. Once soft, add the garlic and cook for another minute
  8. Then add the tomatoes and simmer gently for 5 minutes, seasoning well with salt and pepper
  9. Stir in the fresh herbs and turn off the heat
  10. In a roasting dish, layer up the different elements, starting with the aubergine and courgette
  11. Then add a layer of tomato, then spinach, then a layer of béchamel
  12. Repeat this once more and your bake is assembled
  13. Place back into the oven and cook for about 15 minutes until piping hot
  14. Leave for a few minutes before serving

 

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