Serves: 4
Time to prepare: 15 mins
Time to cook: 50 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
3 tbsp vegetable oil
1 small onion, finely chopped
300g/10oz soya mince (frozen or hydrated)
2 tbsp tomato puree
250g/8oz potatoes
1 large aubergine, sliced
1 clove garlic, crushed
250g/8oz tomatoes, peeled and sliced
Salt and pepper (optional)
‘Cheese’ sauce:
300ml/½ pint soya milk
25g/1oz vegan margarine
1 heaped tbsp plain flour
2–3 tbsp yeast flakes (to taste)
Instructions
Preheat the oven to 180°C/350°F/gas mark 4.
Fry the onion in 1 tbsp of oil until lightly browned.
Add the soya mince and stir for a few minutes.
Remove from the heat and add the tomato puree and seasoning if desired.
Place in an ovenproof dish.
Fry the potatoes in the remaining oil until brown. Arrange on top of the soya mince mixture.
Add the aubergine to the frying pan and cook for 5 minutes. Add extra oil if needed.
Add the garlic and sliced tomatoes. Continue cooking for a further 5 minutes and then remove from the heat and pour on top of the potatoes.
Make the cheese sauce by melting the margarine in a pan, adding the flour, stirring continuously, and gradually adding the milk until it begins to thicken. Stir in the yeast flakes to taste. Add in more milk to achieve the desired consistency.
