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'Cheesy' Vegetable Bake

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

Serves 4.

`Cheesy' Sauce

  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

  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 200oC.
  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 200oC.
  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.

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Oxford Healthy Living Supper Club - http://www.ivu.org/hlsc/
This page added 7 May 1998 (last altered 29 Mar 2001) - comments and questions to Kake L Pugh (kake@earth.li).