Vegan Aubergine Bake – Christine Bailey

Name: Vegan Aubergine Bake – Christine Bailey
Total time: 50 min
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

christinebailey.co.uk

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

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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.

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