A delicious warming dish that is perfect for making in advance. It also freezes well, making great option for a standby dinner.

  • PREPARATION TIME: 15 MINS
  • COOKING TIME: 1 HOUR
  • SERVES: 4
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  • sea salt
  • 1 medium aubergine
  • 1 medium courgette
  • olive oil, for brushing
  • 300g sweet potato, peeled and thinly sliced

For the tomato and lentil sauce

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 tbsp tomato puree
  • 75g red split lentils
  • 250ml vegetable stock
  • 1x400g tin chopped tomatoes
  • 1 tsp dried oregano
  • 1/4 tsp ground cinnamon
  • sea salt and black pepper

For the cashew nuts

  • 60g cashew nuts
  • 1 tbsp chickpea flour
  • juice of 1 lemon
  • 1 tsp xylitol
  • 350g soft silken tofu
  • 1/2 tsp garlic salt
  • 1/4 tsp cayenne pepper
  • 2 tbsp nutritional yeast flakes
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