
Prep time:
Cook time:
Serves: 4
Ingredients
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2 tbsp vegetable stock
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1 tbsp coconut oil
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1 large aubergines
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1 slice stale bread
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300/350g lentils
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1 onion
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1-4 cloves garilc
Method
Caramelise an onion, add garlic to taste
Bung in about 250g of unsalted cashews for last couple of minutes (I whack mine with a rolling pin to smash them up a bit first)
Slice aubergines lengthways, brush with coconut/olive oil, and roast for twenty minutes turning halfway
Add about 300/350g of lentils that you've boiled till cooked, but not too mushy.
Drain lentils, mix everything together and add a slice of stale bread or breadcrumbs
I usually leave a slice out overnight, so it goes hard.
Add a couple of tablespoons of the marigold vegan or vegetarian stock
Put in a greased loaf tin or whatever, and add the aubergines on top
Brush a wee bit of oil on top, cook for 30 mins at 200C
If the top is getting burnt, cover with foil
I usually make three at a time and freeze the others. It's gorgeous hot or cold
Additional Information
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Winter
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Summer
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Spring
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Halloween
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Easter
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Christmas
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Bonfire
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Autumn
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Starter
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Main Course
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Lunchbox
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Brunch
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Breakfast Meal
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Vegetarian
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