Want to cook more meat-free meals but lack inspiration? Ben puts a vegetarian spin on a couple of family favourites – bolognese and lasagna.
EGGPLANT PARMIGIANA |
|
| CRUMBED EGGPLANT 2 large eggplants 200g panko bread crumbs 1 egg 1 cup plain flour 2 cups fresh herbs 1Tbsp coconut oil |
CRUMBED EGGPLANT 1. Blitz together panko crumbs and the fresh herbs until you have a green coloured herb crumb. 2. Set up on the bench with flour, egg and herb crumb all on separate plates. 3. Cut the eggplant into large slices and then crumb. 4. Fry the eggplant in coconut oil until golden brown |
| PARMIGIANA LAYERS 1 jar passata tomato sauce 2 shallots 1 cup grated mozzarella cheese Fresh basil Salt and pepper |
PARMIGIANAS 1. Cut the cooked eggplant to fit the size of the moulds you are using. 2. Layer the parmigiana with sliced shallots on the bottom, eggplant, passata sauce and mozzarella. 3. Repeat these layers until the mould is full. 4. Add some fresh basil and salt and pepper on top. |
| TO SERVE Parmesan Chopped chives |
TO SERVE: 1. Bake the parmigania at 190°C for about 20 minutes or until the inside is warm. 2. Remove from the oven and allow to cool slightly then grate over parmesan and sprinkle with chives. |
LENTIL BOLOGNESE |
|
| MUSHROOM STOCK 500g button mushrooms 1 red onion 1L water or vegetable stock |
MUSHROOM STOCK 1. Slice the onion and caramelise until brown 2. Sauté mushrooms until golden then add with the onions 3. Cover with water or vegetable stock and cook out for approximately 1 hour. 4. Strain off the liquid and set aside. Save the cooked mushrooms for leftovers. |
| LENTILS 1/2 jar passata tomato sauce 500g green puy lentils 1 onion 2 cloves Garlic Mushroom stock Salt and pepper |
LENTILS 1. Boil the lentils in water for approximately 3 minutes to remove the grit 2. Strain the lentils and discard the liquid. 3. Sauté onion and garlic until golden then add the lentils. 4. Cover with mushroom stock and simmer for approximately 20 minutes. 5. Once the lentils are almost soft and nearly cooked add the passata sauce and season. 6. Leave to simmer and reduce down until it is the correct consistency and the lentils are fully cooked. |
| TO SERVE Cooked pasta Bolognese Parmesan Chopped chives |
TO SERVE: 1. Place cooked pasta onto a serving dish 2. Spoon over the lentil bolognese 3. Grate parmesan on top and sprinkle with chives |