Vegan Aubergine Bake
This delicious creamy bake is the perfect prepare ahead meal and ideal healthy comfort food. With layers of roasted aubergine, tomato sauce with earthy lentils
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Ingredients
- 4 aubergines
- 2tbsp olive oil
- salt and pepper
- 50g pine nuts
- 100g gluten free breadcrumbs
- 1tbsp olive oil
- 1 onion, diced
- 1 celery stalk
- 1 carrot, diced
- 2 garlic cloves, crushed
- 800g passata (sieved tomato sauce)
- 1 x can (400g) green / brown lentils
- pinch of smoked paprika
- 1tsp xylitol
- seasoning to taste
- 300g silken tofu, drained
- 2tbsp nutritional yeast flakes
- 1tsp Dijon mustard
- 1tsp smoked paprika
- 1/2 tsp garlic salt
- Black pepper to taste
- 1tsp apple cider vinegar
- 1tbsp cornflour
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