Posts Tagged ‘vegetables’

Today is a cleaning out he fridge sort of day. Plus it is freezing cold and I crave simple comfort food, so I made a casserole as one does in these circumstances…


1 large eggplant, sliced
1 medium onion, sliced
2 medium zucchinis, sliced
170 gr (6 oz) mushrooms, sliced
5 cloves garlic, minced
445 ml (15 oz) tomato sauce
235 ml (1 cup) homemade vegan ricotta
30 ml (2 tbsp) extra-virgin olive oil
355 ml (1 1/2 cup) non dairy milk, warmed
60 ml (1/4 cup) flour
1.5 ml (1/4 tsp) freshly grated nutmeg
1.5 ml (1/4 tsp) smoke Spanish paprika
15 ml (1 tbsp) mixed fine herbs (dried. more is using fresh)
salt and freshly ground black pepper to taste
60 ml (1/4 cup) breadcrumbs

In a casserole, layer eggplant, onion, zucchinis, mushrooms and tomato sauce, alternating. Sprinkle generously with garlic, herbs, salt and pepper every 2-3 layers. Cover and bake in a 175°C (350°F) oven for 40 minutes.

While this is cooking make a thick bechamel. In a medium saucepan, heat the oil over medium heat. Add the flour and stir until smooth. Cook until the mixture turns a light gold color, about 5 minutes. Add the hot milk to the butter mixture, whisking continuously until very smooth. Bring to a boil and cook over medium-low heat 10 minutes, stirring constantly. Season with salt and nutmeg, and set aside until ready to use.

Remove the casserole from the oven. Top with vegan ricotta, bechamel and breadcrumbs. Sprinkle with paprika. Bake 15 minutes more uncovered. Finish under the broil for a couple of minutes until the top is golden and crispy.

Serves 6

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