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Categories:
eggplants Larges zucchini vegetable stock olive oil vegan cheese pine nuts potatoes sauce white tomatoes onion garlic
Viewed: 15 - Published at: 7 years agoIngredients
- 2 eggplants larges, sliced lengthwise
- 2 zucchini mediums
- 1 cup tvp
- 1 tablespoon vegetable stock
- 1 cup olive oil
- 3 tablespoons vegan cheese
- 3 tablespoons pine nuts
- 3 potatoes mediums, sliced
- 3 cups sauce White, vegan non-hydrogenated margerine/soy milk/white flour
- 1 can tomatoes
- 1 onion
- 3 cloves garlic
Method
- Salt and let stand the eggplant for 2 hours. Rinse well and fry in some olive oil. Boil the potatoes for a couple of minutes and then fry in olive oil until tender.
- Fry onions in the olive oil and add the garlic and zucchini. Add the TVP, which should have previously been rehydrated with some olive oil and some vegetable stock. Add the tomatoes, and finally add the pine kernels and the cheese. You may like to add some herbs here, though this wasn't done traditionally.
- In a glass baking dish, make layers of aubergines, tomato/mince sauce and the potatoes mixed with the white sauce. Make sure the top layer is a potato/white sauce mix.
- Bake in the oven for about 25 minutes at about 300 degrees F.
