Enchilada Bake

Preparation approximately 30 minutes, cooking 50 minutes

Serves 8

YOU WILL NEED

Large sauce pan or wok

Large mixing bowl

Large lasagne baking dish or two smaller lasagne dishes

Blender

INGREDIENTS

Large packet of thin tortillas or lavash bread wraps (10 tortillas approximately)

350g block of plain firm tofu, crumbled well

2 tins of crushed tomatoes

4 T. tomato paste

1 tin of red kidney beans

1 tin of butter beans or cannelloni beans

1 cup sweet corn

1 cup green peas

1 green capsicum, diced finely

1 carrot, diced finely

1 red onion, diced finely

2 jalapenos, seeded and minced

4 T. light soy sauce

¼ cup sliced fresh coriander

¼ cup tahini

¼ cup Savoury Yeast Flakes

¼ sliced kalamata olives

1 tsp chili powder

2 tsp cumin powder

½ tsp cayenne pepper

½ tsp paprika

Olive oil and olive oil spray.

TOPPING- CASHEW SPREAD

INGREDIENTS

3 cups raw cashews

4 T. light soy sauce

2 cloves garlic

1 T. lime juice

1 tsp minced red chili

¼ cup loosely packed fresh coriander leaves

2 cups water or as needed for consistency desired

1 shallot

Place cashews and soy sauce in blender and pulse, add garlic, coriander, lime juice, chili and coriander and shallot, blend, then add water slowly until desired consistency achieved.

DIRECTIONS

In saucepan/wok cook onion and garlic in a little olive oil for 1 minute, add jalapeno, cook for a further minute, add crumbled tofu and cook until tofu starts to brown, adding a slash of water if tofu starts to stick to pan.

Add beans, corn, peas, capsicum and carrot and cook for a further 2-3 minutes. Turn off heat and allow to cool down somewhat.

In mixing bowl mix tomatoes, tomato paste, tahini, yeast flakes, olives, and spices, then add the tofu mixture, mix well so all ingredients well combined.

Spray lasagne dish with olive oil, then build like you would lasagne, starting with a layer of tortilla, spread with a layer of the mixed ingredients, then repeat, until finishing with a tortilla layer.

Prepare cashew spread and heat oven to 180 degrees C

Over the top layer of tortilla spread a nice thick layer of the cashew spread.

Bake in oven for 40 minutes, cover with foil if needed to prevent top burning, then turn off heat, uncover, sprinkle on extra sliced olives and coriander if desired for garnish, and allow to sit in oven for a further 10 minutes.

Serve with a garden salad

Yucky Photo, Yummy Lasagne

Still without a decent camera I persist with taking food photos occasionally with mobile phone cameras. I made this lasagne for dinner on Saturday night to work on my white sauce recipe and use up some icky TVP (I'm not a fan, I prefer crumbled tofu any day) and take advantage of the nice eggplant I bought today because it looked pretty. The photo was an after-thought, hence the slice down the middle from when I checked to see if my pasta sheets were nicely done. I love the way the white sauce topping looks.

Potato Bake

I apologise for using the same photo I used for the white sauce post!

Serves 6

You will need:
Large Pyrex dish, baking dish or lasagne dish, saucepan and small mixing bowl.

Preparation - 30 minutes
Cooking - 1 hour


Potato Ingredients:

8-10 (Approximately 1 kg) Baking potatoes (e.g. Sebago), sliced thinly
3 Cloves roasted garlic, chopped finely
1 Brown onion, diced finely.
¾ cup Breadcrumbs and extra nutritional yeast flakes and paprika for topping
Directions:

Line dish with potato slices, sprinkle over onion and garlic

Heat oven to 200 degrees, and make sauce while oven is heating up.


White Sauce Recipe

Ingredients:
1.5 cups vegetable stock
1 cup soy milk
6 teaspoons cornflour (make into paste in 1/2 cup cold water)
2-3 gloves minced garlic (roasted garlic for extra yumminess)
2/3 cup savoury yeast flakes
1/3 cup Nuttelex (optional)
1/4 cup tahini
1/2 teaspoon paprika
¼ teaspoon mustard powder (or 1 teaspoon Dijon mustard)
fresh cracked black pepper to taste
(I don't add salt as the vegetable stock is usually pretty salty)


Directions:

1. Slowly dissolve cornflour, one teaspoon at a time, in 1 cup of cold water/stock in small mixing bowl.

2. In a saucepan slowly dissolve Nuttelex (if using), then lower heat and add flour and water mixture, keep stirring.

3. Add the other cup of stock, slowly heat to the boil then reduce, stirring gently but constantly, add soy milk, savoury yeast flakes and dissolve, add mustard powder, tahini and mix well, add garlic, paprika and pepper.


When sauce is ready:

Pour sauce over potato slices making sure all potatoes are coated well.

Sprinkle breadcrumbs on top, followed by a light sprinkle of extra nutritional yeast flakes and some more paprika.

Cover with foil and bake for 30 minutes, then uncover and bake for a further 30 minutes until golden.

Vegan White Sauce Recipe

For potato bake, lasagne, cauliflower, creamy pasta, or anything else you can think of that needs a white sauce.

Ingredients:

1.5 cups vegetable stock
1 cup soy milk
6 teaspoons cornflour (make into paste in 1/2 cup cold water)
2-3 gloves minced garlic (roasted garlic for extra yumminess)
2/3 cup savoury yeast flakes
1/3 cup Nuttelex (optional)
1/4 cup tahini
1/2 teaspoon paprika
¼ teaspoon mustard powder (or 1 teaspoon Dijon mustard)
fresh cracked black pepper to taste
(I don't add salt as the vegetable stock is usually pretty salty)

Extra cornflour (dissolve in a little water first to adjust thickness if required)

Directions:

1. Slowly dissolve cornflour, one teaspoon at a time, in cold water in small mixing bowl.

2. In a saucepan slowly dissolve Nuttelex (if using), then lower heat and add the stock, then the flour and water mixture, keep stirring.

3. Slowly heat to the boil then immediately reduce, stirring gently but constantly, add soy milk, savoury yeast flakes and dissolve, add mustard, tahini and mix well, add garlic, paprika and pepper.