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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 and topped with a creamy tofu sauce this makes a complete meal. Just accompany with a side salad for an easy weekday dish. Leftovers will keep in the fridge for a couple of days.

Vegan Aubergine Bake

Overview

Serves 6

Preparation time: 20 minutes

Cooking time: 50 minutes

 

What’s Good About It?

The addition of lentils to the sauce provides a great source of protein and fibre to make this a complete meal.

Did You Know?

Using tofu in the sauce is a great way to increase the overall protein content of this dish.

Ingredients

4 aubergines

2tbsp olive oil

salt and pepper

50g pine nuts

100g gluten free breadcrumbs

 

Tomato and Lentil Sauce

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

 

Creamy Tofu Sauce

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

1tsp xylitol

1tbsp cornflour

Instructions

 

  1. Preheat the oven to 190C, Gas mark 5.
  2. Thinly slice the aubergines lengthways. Place the slices on baking trays and drizzle with a little olive oil
  3. Bake in the oven for 20 minutes turning half way.
  4. Make the sauce. Heat the oil in a large pan and saute the onion and garlic for a couple of minutes. Add the celery and carrot and cook for 2-3 minutes.
  5. Add the remaining ingredients for the sauce and bring to a simmer. Cook gently for 10 minutes.
  6. Make the tofu sauce by placing all the ingredients in a blender and processing until smooth.
  7. Assemble the dish. Spoon a little of the sauce in a baking dish then layer over some of the aubergine. Repeat with layers of tomato sauce and aubergine.
  8. Finish with the tofu sauce then scatter over the breadcrumbs and pine nuts.
  9. Bake in the oven for 20-25 minutes until golden and bubbling.

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