Loving aubergine lasagna at the mo. It's light yet tasty, perfect dish for any spoonie who can't deal with much pasta or heavy dishes. This is a basic recipe, so perfect if you're only transitioning from meat eater and still a bit cautious -All very normal ingredients that you'll already be acquainted with. Also easy to buy in Irish shops... I get so disappointed with American, even English vegan recipes that require things you haven't a hope in hell buying here. "Now add the Flogerddergabu to elder flower dew and beat in dried ugloblili berries as your egg substitute " -eh yeah mate, I'm having issues even finding meat free bread around these parts, but ok... But even though it's quick and easy, it's still full of great flavours. A real comfort food.
Ingredients
1. One large aubergine -this will be the pasta sheets.
2. Tomato based sauce -simply make your own with some passata or a tin of tomatoes, or I suggest one from Lidl by Batts, red Thai curry (see my photo below, oddly enough cannot find an image online of the product). It's got a creamy taste which I personally prefer for a dish like this as the more sharp sauces have my reflux going crazy. At the same time, it's not a sickening creaminess and is vegan too.
3. Hummus -this will be your white sauce substitute. You can of course simply make a béchamel with a milk alternative, or even buy Tesco's free from white sauce or similar (which Dundalk now have, by the way!), but I personally love the thickness of hummus. It's the perfect sauce really, doesn't turn to water when cooked.
4. Your veggies. LOADS of course. I went for: Cherry tomatoes, peppers and onions. Mediterranean vegetables work best in any lasagna, obviously.
5. Garlic and herbs. You can really use any herbs, go for your favourite flavors or use a simple dry mix.
6. Grated vegan cheese. Currently where I live, north-east, the most readily available vegan cheese are Violife and Nature & Moi. Both have grated versions, or simply buy the block and grate it yourself. You can usually purchase from Tesco and Dunnes Stores. I went for the Violife block from Tesco.
7. Meat alternative. NOTE: I did not add this, and I would suggest you don't either. Unless you are transitioning and still getting used to life without meat, or just trying this out for "meatless Monday"... I just don't think it's that nice for this recipe, or needed in it. Really just see it as a vegetable lasagna, fully packed of veggies. A light, yet filling dish.
For me adding in the meat alternative would probably be too much (on top of the cheese and sauces). If you have stomach issues relating to your chronic illness too, then consider just having plain, ol' veg. If you do wish to add in a meat substitute, I suggest a dry soya protein mince like this one from Tesco. It's really handy in the press as it lasts ages, and quick to make up.
Tip - For a dish like this, simply soak the protein granules in a bowl with plain water. Cover only until water is slightly visible -don't drown. Wait a few minutes for them to expand/ soak the water, then add in flavourings -soya sauce and dry herbs are good. Then add to whatever food you are making. Add to oven dish with your vegetables in this case, or simply fry up and have with some mash spuds. Yum. It's pretty versatile.
2. Tomato based sauce -simply make your own with some passata or a tin of tomatoes, or I suggest one from Lidl by Batts, red Thai curry (see my photo below, oddly enough cannot find an image online of the product). It's got a creamy taste which I personally prefer for a dish like this as the more sharp sauces have my reflux going crazy. At the same time, it's not a sickening creaminess and is vegan too.
3. Hummus -this will be your white sauce substitute. You can of course simply make a béchamel with a milk alternative, or even buy Tesco's free from white sauce or similar (which Dundalk now have, by the way!), but I personally love the thickness of hummus. It's the perfect sauce really, doesn't turn to water when cooked.
4. Your veggies. LOADS of course. I went for: Cherry tomatoes, peppers and onions. Mediterranean vegetables work best in any lasagna, obviously.
5. Garlic and herbs. You can really use any herbs, go for your favourite flavors or use a simple dry mix.
6. Grated vegan cheese. Currently where I live, north-east, the most readily available vegan cheese are Violife and Nature & Moi. Both have grated versions, or simply buy the block and grate it yourself. You can usually purchase from Tesco and Dunnes Stores. I went for the Violife block from Tesco.
7. Meat alternative. NOTE: I did not add this, and I would suggest you don't either. Unless you are transitioning and still getting used to life without meat, or just trying this out for "meatless Monday"... I just don't think it's that nice for this recipe, or needed in it. Really just see it as a vegetable lasagna, fully packed of veggies. A light, yet filling dish.
For me adding in the meat alternative would probably be too much (on top of the cheese and sauces). If you have stomach issues relating to your chronic illness too, then consider just having plain, ol' veg. If you do wish to add in a meat substitute, I suggest a dry soya protein mince like this one from Tesco. It's really handy in the press as it lasts ages, and quick to make up.
Tip - For a dish like this, simply soak the protein granules in a bowl with plain water. Cover only until water is slightly visible -don't drown. Wait a few minutes for them to expand/ soak the water, then add in flavourings -soya sauce and dry herbs are good. Then add to whatever food you are making. Add to oven dish with your vegetables in this case, or simply fry up and have with some mash spuds. Yum. It's pretty versatile.
