Page 62 - Healthy food

Vegan

Comfort food, Roasted aubergine lasagne
with puy lentils

prep 25 min cook 1 hr 20 min serves 8
VEGAN style vegetarian dairy free

Spray cooking oil
1 large onion, diced
These hearty recipes by former 4 garlic cloves, crushed
250g puy lentils
MasterChef finalist Jackie Kearney were
750ml low-salt vegetable stock, plus extra
inspired by her travels around the globe if needed
12 large tomatoes
2 aubergines, cut lengthways into
1.5cm-thick slices
1tsp olive oil
1 carrot, diced
1 red pepper, diced
1 celery stick, diced
2tbsp reduced-salt dark soy sauce
1 bay leaf
Handful fresh marjoram
Handful fresh thyme
2tbsp tomato purée
4–5 egg-free lasagne sheets
SWAP 100g grated vegan parmesan-style cheese
For the ‘béchamel’ sauce
Use vegan 2tbsp olive oil
mince instead 2tbsp plain flour
of lentils, and 400ml almond or soy milk
1 bay leaf
courgettes instead
½tsp mustard powder
of aubergines
1 Spray a non-stick frying pan with oil
and cook half the onion and 1 of the
crushed garlic cloves until softened.
Add the lentils and cook for 1 min, then
add the stock and simmer for 20–25 min
until the lentils are fully cooked and soft.
Add further stock as needed (you’re
aiming for the lentils to absorb most of
the liquid).
2 Meanwhile, heat the oven to 190ºC/
fan 170°C/gas 5. Using a sharp knife,
cut out the central cores from the
tomatoes and discard. Put the tomatoes
on a baking sheet, combine with the
remaining 3 crushed garlic cloves, then
roast for 15 min until starting to blacken.
Transfer to a large bowl and blend
to a smooth consistency using a
handheld blender, then set aside.
Increase the oven temperature to
220ºC/fan 200°C/gas 7.
3 Put the aubergine slices on a baking
Roasted aubergine lasagne sheet, drizzle with the olive oil and
with puy lentils season. Roast for 10–15 min or until
tender and softened. Set aside. Reduce

62 HEALTHY FOOD GUIDE FEBRUARY 2018