Vegan Eggplant Lasagna (no pasta)
I prepared this vegan eggplant lasagna just to have lunch, not for sharing, but it was so good that I felt I had to share it with the world.
You know me, I don’t a big fan of traditional recipes so if I make them, I do it on my way. Well, I also had a few eggplants (or aubergine) at home so I wanted to use them.
That’s how I thought maybe eggplant sheets could replace lasagna noodles. Best idea ever!
I dont want to exaggerate but I think this is one of the most delicious recipes I ever shared. And I am very proud of my bechamel sauce because this was the second time in my life I cooked one.
The first time was an awful exprecience and was one of the reasons I launched this blog, if you don’t know what I talk about, check a look at my About.
Vegan Eggplant Lasagna Recipe (no pasta):
Ingredients for 4 serves:
- 2 medium eggplants / aubergines
- 1 leek
- 1 garlic clove
- 1 carrot
- 1 medium green pepper
- 1 medium red bell pepper
- 1 cup tertured soy protein
- 1/2 cup water
- 390 gr natural tomato sauce
- Extra virgin olive oil
- Salt, pepper, cumin, oregano and thyme to taste
INGREDIENTES PARA LA BECHAMEL:
- 2 tbsp coconut oil (it must be coconut oil, you’ll see the difference!)
- 50 gr wheat flour
- 500 ml soy milk (no sugar)
- Salt, pepper and nutmeg to taste
- Chop into little pieces the leek, garlic, carrot and peppers. Place 2 tbsp extra virgin olive oil into a big pan at medium heat. Add the chopped vegetables and stir until everything is soft.
- Add the textured soy proteins and whisk for a couple of minutes.
- Add the tomato sauce, water and spicies and stir well, bring to the boil. Let cook at low heat for 5 minutes, if it is too dry, add some water.
- Pre heat the oven up to 390º F.
- Cut the eggplants / aubergines into sheets and place them over paper towels and salt to avoid bitterness. Dry all the liquid.
- Place the eggplant sheets on a baking tray with baking parchment. Pour a dash of oliv oil and salt, bake for 10 minutes up to 390º F.
- Make the bechamel sauce*.
- Once the eggplant sheets are ready, place one layer of eggplant and one of textured soy protein on a baking container (I made 3 aubergine layers and 2 textured soy protein layers). Pour the bechamel over it.
- Cook au gratin up to 390º F about 15-20 minutes or until the bechamel is a bit coloured.
*Instructions for the bechamel:
- Place the coconut oil into a saucepan (medium heat), add the flour little by little helpping yourself with a colander or sieve and beat.
- Toast the flour during 3-4 minutes.
- Add milk at the same time keep beating to avoid lumps. If you got lumps, don’t worry, just blend the sauce with a blender (kepping the sauce on the heat). Add salt, pepper and nutmeg to taste.
- Stir at low heat until the texture is thick.