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| veggie bake | |||||
| Ingredients: | |||||
| 1 med | eggplant | ||||
| 1 | zucchini | ||||
| 1 | sweet potato | ||||
| 5 | large tomatoes, diced | ||||
| 1 cup | water | ||||
| 1 clove | garlic, minced | ||||
| 1/2 cup | fresh basil | ||||
| 1/4 | coconut sugar | ||||
| 2 oz | vegan or cashew cheese | ||||
| 2 tsp | coconut oil | ||||
| Directions: | |||||
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-Pre-heat oven to 180ºC
-Line a Kitchenware Direct Terrine Dish with baking paper -Sprinkle the zucchini and eggplant with salt, and leave to sit for 15 minutes- this will soften them -Rinse well then heat a non-stick pan -Using the coconut oil, cook the sliced vegetables in small batches for about 3 minutes on each side or until soft -Set aside and drain on paper towel -In a blender or food processor, pureé the tomatoes, water, basil, garlic, sugar and salt/pepper to taste -Spoon a small amount of sauce in the bottom of the dish, and layer the eggplant, sweet potato and zucchini -Cover with sauce and repeat -Do this until the vegetables and sauce have been used, then top with vegan cheese or cheeze sauce if using -Bake for 30-45 minutes or until the vegies are nice and soft, and the cheeze is melted! |
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