https://www.copymethat.com/r/8JQPTK9ab/creamy-aubergine-potato-and-tempeh-bake/
133048320
UAgp5vy
8JQPTK9ab
2024-05-20 17:37:11
Creamy Aubergine, Potato and Tempeh Bake
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Ingredients
- 1 tbsp olive oil
- 600 g aubergine
- sliced lengthwise into 1cm pieces
- 600 g potatoes
- sliced into 5mm rounds
- subheading: FOR THE TEMPEH SAUCE:
- 1 tbsp olive oil
- 200 g plain tempeh
- coarsely grated
- 150 g white onion
- finely diced
- 150 g celery
- finely diced
- 150 g carrot
- finely diced
- 4 garlic cloves
- finely diced
- 3 tbsp tomato puree
- 1 tsp cinnamon (ground)
- 1 tsp oregano (dried)
- 0.5 tsp thyme (dried)
- 1 tbsp balsamic vinegar
- 400 ml passata
- subheading: FOR THE SPINACH BÉCHAMEL:
- 500 ml milk (plantbased)
- 75 g white onion
- bay leaf (dried)
- 6 black peppercorns
- nutmeg (ground)
- pinch
- 2 tbsp olive oil
- 3 tbsp white flour
- 4 tbsp nutritional yeast
- 100 g baby spinach
- subheading: TO SERVE:
- 15 g parsley
- optional
Steps
Directions at thedoctorskitchen.com
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