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Creamy Aubergine, Potato and Tempeh Bake
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
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