A lovely Sunday lunch …
First we start with a nice baked bread with some oregano on top and eat it with roasted aubergine and red pepper.
And later, a lovely whole grain pasta with courgette and champiognon tomato sauce.
This recipe was inspired by the traditional Greek musaka plate, but of course a vegan version. This course has been cooked for a dinner that we had with two friends (an Italian and a Swiss) with whom we had the joke of starting a game that is familiar to most of us: “Find the vegan”, maybe we can play another day.
- 3 potatoes
- 2 aubergines
- 2 tomatoes
- 200g spinach
- 1 onion
- 250ml soy cream
- 2 teaspoons sweet paprika
- Salt, pepper and olive oil
This recipe requires some effort, things need to be cooked separately and then joined together.
- In the first place, peel the potatoes and cut them in thin sliced and boil them in a sauce pan. In another pan, boil the spinach until it loses all its water.
- In the second place, in a pan fry the onion really well, when it is done add the paprika, oregano, pepper and the small chopped tomatoes. After 10 min add the soy cream and some salt, stir and leave it cooking on low fire.
- In the third place, use a grill pan or a pan with a thick bottom for toasting the potatoes and the aubergine until they get a nice brownish color. I prefer not use oil in that process but that is a matter of taste.
- And finally, in a oven pan or casserole we have to join all ingredients in layers. First, cover the bottom with a layer of potatoes (use half of the potatoes), on top put a layer of the soy cream. Now, put all the aubergine between the cream, that will make the aubergine to acquire a melted texture. Finally, cover the top with remaining potatoes. Put the casserole in the oven and leave it around 30 min at 180C or until the top potato layer gets the desired toasted color.