Vegan Eggplant Lasagna
Layers of roasted eggplant, a minced soy filling, and dairy-free bechamel combine in this solid vegan lasagna that will satisfy anyone!
Equipment
- Baking Dish
Ingredients
Eggplant layers
- 3 eggplants
- salt
- 2 to 3 tbsp olive oil
Soy mince filling
- 2 to 3 tbsp olive oil
- 1 onion finely chopped
- 3 to 4 garlic cloves minced
- 1 tsp ginger grated
- 1 chili pepper minced
- 1 red bell pepper finely chopped
- 250 gr (9 oz) button mushrooms finely chopped
- ¾ cup soy mince
- 2 medium tomatoes diced
- 400 gr (14 oz) tomato purée
- 1 tbsp tamari sauce
- ⅓ cup white wine
- 2 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp dried rosemary
- ½ cup black olives sliced
- ⅓ cup fresh parsley finely chopped
- 1 tsp lemon juice
- salt to taste
- ground black pepper to taste
Vegan bechamel sauce
- 70 gr (2.5 oz) vegan butter or margarine
- 35 gr (4 tbsp) rice flour
- 35 gr (4 tbsp) cornstarch
- 700 ml (3 cups) plant-based milk lukewarm, I used unsweetened soy milk
- salt, pepper, and nutmeg to taste
Topping
- vegan cheese
Instructions
Eggplant layers
- Slice the eggplants lengthwise about 0.5 cm thick (≈ ¼ inch), sprinkle with salt, and let sit for 20 minutes.
- Pat eggplants dry, brush with olive oil, and roast at 180 °C (356 °F) for approximately 10 minutes per side until golden.
Soy mince filling
- Heat olive oil in a pan, sauté onion for 5 minutes, then add garlic, ginger, and chili pepper for 1 minute.
- Add bell pepper and mushrooms with a pinch of salt and cook for 7-8 minutes until softened.
- Add soy mince and stir, then add tomatoes, tomato purée, tamari, and white wine. Simmer for 10 minutes, with lid on.
- Add dried herbs (basil, thyme, oregano, rosemary) and olives. Simmer for another 10 minutes, with lid on.
- Finish the filling with parsley, lemon juice, salt, and pepper.
Bechamel sauce
- In a pot, melt vegan butter and whisk in rice flour and cornstarch, stirring for about 1 minute.
- Gradually add lukewarm plant-based milk while whisking constantly. Cook for approximately 5-7 minutes until thickened. Season with salt, pepper, and nutmeg.
Assembling
- Preheat the oven to 180 °C (356 °F).
- In a baking dish, layer: filling sauce, eggplant slices, more filling, bechamel, eggplant, filling, bechamel. Repeat until ingredients are used up.
- Finish with bechamel and sprinkle vegan 'cheese' on top.
- Bake covered with foil for 40 minutes, then uncover and bake for 10 to 20 more minutes until golden.
- Let rest for 15 minutes before serving.
Tried this recipe?Let us know how it was!