Hurray… it’s National Vegetarian Week!!!
If you’ve been following my blog for a while you’ll know how excited I am about this week. For the second year running I’ve worked with the Vegetarian Society to create a set of mouth-watering images that really show off the joys of veggie cooking!
Each day this week I’ll be posting a new recipe from this year’s campaign. Join in and enjoy!! Happy #NVW2014
A vegetarian favourite, full of hearty flavours and bean goodness. I made a vegan version of this (with Vegusto melty cheese) and it was AHHH-mazing!
Preparation time 30 minutes
Cooking time 45 minutes
2 small aubergines, thinly sliced lengthways
3 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
1 can tomatoes, chopped
1 carrot, finely diced
1 can flageolet beans, drained and rinsed
1 tsp mixed dried herbs
1 tsp stock powder
10g plain flour
250ml dairy-free milk
150g strong cheese, grated (e.g. Vegusto or VBites)
6-8 Pasta sheets
- Brush the aubergine with a little oil, season with salt and pepper then place onto a hot griddle pan. Cook for 5 minutes on either side or until sear marks are formed. When all of the slices are cooked set to one side.
- In the remaining oil gently fry the onions for 5 minutes then add the garlic, tomatoes, carrot, beans and herbs. When hot sprinkle in the stock. Allow to simmer for 10 minutes. Season as required.
- To make the cheese sauce first melt the margarine on a gentle heat then add the flour stirring constantly. Stir for 1 minute then add the milk a little at a time. The sauce will thicken as the heat increases. When all the milk has been added continue to stir for 2 minutes. Remove from the heat and add 100g of the cheese stir and set to one side.
- To assemble place half the tomato sauce into a deep oven proof dish. Top with slices of aubergine, pasta and then cheese sauce.
- Repeat ending up with a final layer of cheese sauce making sure the pasta is covered.
- Place in a pre-heated oven 180C/gas mark 4 for 30 minutes. Add the final 50g grated cheese and return to the oven for another 15 minutes.
Recipe © The Vegetarian Society
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