Veggie Cheeze Casserole

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I really enjoyed creating this dish. A few components but still so easy and a real ‘hearty’ meal. I would have usually served with a side but seriously, the casserole was so filling on it’s own, you didn’t need a side!

Ingredients: Veggie Cheeze Casserole

2 Large carrots

2 Zucchinis

2 Eggplants

1 Tablespoon of olive oil

1/2 Cup of almond meal

1 Packet of silken tofu

1/2 Cup of almond milk

1/2 Cup of nutritional yeast

1 Cup of veggie stock

1 Teaspoon of onion flakes

1 Teaspoon of mustard powder

1 Teaspoon of garlic powder

2 Sprinkles of sea salt

3 Tablespoons of coconut flour

1 Onion

5 Tomatoes

2 Cloves of garlic – minced.

1 Cup of fresh basil leaves

1 Teaspoon of dried oregano

1 Teaspoon of dried thyme

 

Instructions:

Preheat oven to 220deg.

Slice the eggplants, carrots and zucchini’s evenly ensuring slices are not too think. Separate the eggplant and place in a strainer with 1 sprinkle of sea salt. Set aside.

Core tomatoes and place in a bowl/pot of boiling hot water. Remove tomatoes once skins start to peel off. Run under cold water and remove any leftover skin.

Dice onion and heat in pot with olive oil and garlic. Add tomatoes. Keep stirring until tomatoes form a thick sauce. Add Basil and simmer.

In food processor, blend the silken tofu until it’s a creamy type texture. Add the veggie stock, nutritional yeast, garlic powder, onion flakes and mustard powder. Add the coconut flour, sea salt and almond milk and keep pulsing until all ingredients are mixed evenly.

In a baking dish layer down a third of the eggplant, carrot and zucchini. Sprinkle over the dried thyme and oregano. Pour over a third of the tomato sauce, then a third of the cheeze sauce. Continue this process until mixtures are finished. Sprinkle over almond meal over the last cheeze layer.

Bake in oven for 45min. Keep an eye on casserole after the 30min mark and use a fork to ensure vegetables are cooking. Cheeze and Almond meal should crisp and brown up :)