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Return to browsing category: Vegetarian/Vegan

veggie bake by katie palm serves: 2	No ratings Rating Details Rate this recipe Printable View Print Index Cards

veggie bake

Ingredients:

1 med

eggplant

zucchini

sweet potato

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:

-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!

Categories:

Vegetables
Vegetarian/Vegan