Lemon and pea risotto with roasted asparagus spears P73
Spiral vegetable tart P69
Oregano courgette mushroom cannelloni P71
Chickpea and spinach curry P74
Creamy aubergine lasagna
By Katie and Josh Bailey from Delightful Vegans (delightfulvegans.com)
Serves
6
| Prep
40 mins
plus salting | Cook
45 mins
| Calories
286
(per serving)
’
FOR THE AUBERGINE
2 medium aubergines, sliced 1 tsp salt
FOR THE TOMATO SAUCE
1 onion, diced
6 small tomatoes, diced
400g (14oz) tin of tomatoes
1 large carrot, grated
2 celery stalks, finely chopped
a handful of fresh herbs – I
used oregano and basil
1 garlic clove, minced
FOR THE BÉCHAMEL SAUCE
1 tbsp plant-based butter
450ml (16fl oz) plant-based milk
3 tbsp cornflour
a sprinkle of nutmeg
60g (2oz) plantbased cheese or nutritional yeast
FOR THE LASAGNE
200g (7oz) packet of egg-free, gluten-free
lasagne sheets, pre-cooked
60g (2oz) plantbased cheese
1 First slice the aubergines into about 1cm (½in) slices and sprinkle the salt over them. I do this in a big bowl, but you can lay them out on a pan too. Leave them for 30 minutes to an hour.
2 Make the tomato sauce by cooking the onion and garlic in a large saucepan in some water or olive oil for a few minutes. Add the celery and carrot and cook for 5 minutes or so. Add the fresh chopped tomatoes and tinned tomatoes and cook down for 10-15 minutes. Add the herbs and cook for another minute and set aside.
READ MORE
Purchase options below
Find the complete article and many more in this issue of
Vegan Food & Living Magazine
-
Vegan Food & Living May 18
If you own the issue,
Login to read the full article now.
Single Digital Issue
Vegan Food & Living May 18
|
|
|
$4.99
|
|
|
This issue and other back issues are not included in a new Vegan Food & Living Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $
3.50 per issue
|
SAVE
30%
|
|
$41.99
|
|
|
Monthly Digital Subscription
Only $
3.99 per issue
|
SAVE
20%
|
|
$3.99
|
|
|
About Vegan Food & Living Magazine
Missing cheese since you went vegan? You no longer have to as the May issue of Vegan Food & Living is dedicated to getting you making cheese from the comfort of your own home. We've got recipes for everything from smoked hickory to herbed feta and Swiss cheese, and if you don't have time to make it yourself, we put cheese to the test to find the best varieties available to buy.
Also this issue, we find out if you need to take supplements or if you can get everything you need from your diet, we find out how to live ethically on a budget, 10 ways to make yourself happy today and how to attract more men to the vegan movement.