Tuesday, October 22, 2013

veggie stack

While living in Australia we discovered the veggie stack. There was an awesome little fresh produce market and deli called Be Fresh that made a variation of this baked-all veggie-layered casserole.  They definitely had cheese in theirs, which melted into a golden crust on top and was then smothered in sweet chili sauce. Genius. But I, of course, have created a vegan version of their delectable masterpiece. And in the process I have realized that the possibilities of stackable vegetables is virtually endless. So, play around, substitute, add, or take out any veggies you like!

My veggies included:

  • 1 eggplant
  • 1 large zucchini
  • 1 sweet potato 

Slice all veggies into thin rounds or strips, think "lasagna noodles".

My "cheese" layer, which I like to call vegan ricotta, goes a little something like this:

  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 10 oz tofu
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/4 cup water
  • handful of fresh herbs (I did chives, basil, and parsley)
  • 1 tsp salt
  • 1/4 tsp black pepper

Place all ingredients in a high speed blender and blend until smooth.

Layer your veggies however you like in a lightly greased baking dish, I did sweet potatoes, eggplant, zucchini, 1/2 of the tofu cheese, sweet potatoes, eggplant, other 1/2 of the tofu cheese, and topped it off with zucchini.

Ready to go in the oven!

Preheat oven to 400 degrees F, bake for 40 minutes covered with foil, and then ten minutes uncovered. It sure doesn't look vegan!

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