'Cheesy' Vegetable Bake

Recipe by Martin Timms, presented at the Club on 6 May 1998.

Serves 4.

`Cheesy' Sauce

• ½ tin chickpeas
• ½ litre soya milk
• 4 tbsp olive oil
• 1 tsp ground black pepper
• 1 clove garlic (finely chopped) (optional)
• 1-2 tbsp nutritional yeast powder (optional)
• ½ a lemon

1. Using a blender, chop the garlic with 2 tbsp soya milk.
2. Add in the remaining soya milk, ground pepper, olive oil, yeast powder and chick peas.
3. Blend the mixture to form a smooth liquid.
4. Mix in the juice from half a lemon. Blend quickly for 10 seconds. The mixture will thicken and form the `Cheesy Sauce'.

Vegetable Bake

• `Cheesy' Sauce (see above)
• ½ tin chickpeas
• ½ a lemon
• 1 small tin sweetcorn (optional)
• 1 medium sized onion
• 2 tsp ground black pepper
• 2 tomatoes
• 2-3 mushrooms
• 1 cauliflower or 1 leek
• 1 carrot
• 6-8 small potatoes or 2 large potatoes
• 1 packet tofu [optional]
• 1 tbsp soy sauce [optional] A sprinkling of herbs: oregano, basil, thyme, parsley, sage (Preferably fresh herbs but otherwise 2 tsp dried mixed herbs.)

1. Par boil or steam the potatoes, carrot and cauliflower for 10-15 minutes. When they have cooked, chop or slice them.
2. Lightly oil the baking tray or casseroel dish. Preheat the oven to 200^oC.
3. Make a base layer in the tray from sweetcorn, mushrooms, tomatoes, cauliflower, leek and onion. (Whichever ingredients you have chosen to use).
4. Cover with thin slices of potato followed by a layer of tofu and chickpeas.
5. Use the remaining carrot and potatoes for the top layer.
6. Sprinkle with juice from half the lemon and the optional soy sauce over the dish.
7. Sprinkle with herbs and then cover the dish with the `Cheesy' Sauce.
8. Bake for approx. 1 hour at 200^oC.
9. Enjoy!

Further ideas: Try adding chopped olives or 1 tbsp miso to the bottom layer.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.