Tag Archive: eggplant

Vegan Lasagne

[tweetmeme source=”VeganChickie”]This is another one of those dishes that is SUPER yummy but somehow looks kinda yuk when you take photos of it, but I promise you, it’s very delicious! And quiet easy too despite all the different pans you will use!

Vegan Lasagne


2 tablespoons olive oil
1 large can of chopped tomatoes
2 vegetable stock cubes
1 clove garlic minced
1 small red chili chopped finely
1 tablespoon tomato paste
2 large red capsicum
10 button mushrooms sliced finely
1 large eggplant sliced finely
2 large zucchini sliced finely
2 fresh tomatoes sliced finely
3 layers of lasagne sheets
Salt and Pepper to taste
Fresh herbs (Basil & Thyme)


1. Quarter and deseed the capsicum and place it skin side up on a non stick baking tray. Place in the oven on high until skin blisters and blackens – about 20 minutes. Remove and discard the blackened skin and slice capsicum into thin strips. Reduce oven head to 180 degrees.

2. While the capsicum is roasting, make your tomato sauce: in a medium sized pan, on low heat, heat 1/2 tablespoon of olive oil, add garlic, browning for 30 seconds before adding the tinned tomatoes, chilli, stock cubes and fresh herbs. Leave the pan on low heat, stirring occasionally for 30 minutes.

3. While the tomato sauce is cooking, in a small fry pan and using the rest of the olive oil in batches, brown 8 of your mushrooms, the eggplant and the zucchini. Set vegetables aside.

4. In a baking dish, place half a cup of your tomato sauce mixture and then place one layer of lasagne sheets on top. top with 1 third of each of the capsicum, mushrooms, eggplant, zucchini, fresh tomatoes and then 1 third of the remaining tomato sauce. Repeat until all your ingredients are used up. Top with the remaining uncooked mushrooms.

5. Bake, covered, in the oven at 180 degrees for 50 minutes, and then uncovered for a further 10.


Oh happy day! Friday is here! There was once a time – believe it or not – that dear chef and I would spend a Friday slugging down a bottle of vodka and partying the night away, these days our pleasures are much more modest (and require a lot less recovery time). Tonight’s pleasure: Vegan Ratatouille with Potato Gratin, another bare-chested chef creation.


For the Potato Gratin:
6 sebago potatoes
1 thyme sprig
750ml soy milk
1/2 cup linseed (ground)
1 teaspoon Salt
1 teaspoon Pepper

For the Ratatouille
1 leek
2 red capsicum
2 plum tomatoes
2 zucchini
2 lebanese eggplant
1 teaspoon crushed garlic
1 cup tomato paste


Potato Gratin: Peel, wash and thinly slice the potatoes.



put them in a bowl and pour 500ml of the soy milk, cover the potatoes in the milk, add chopped thyme, salt and pepper.

potatoes thyme soy milk salt pepper

Toss the potatoes so that they have an even covering of ingredients. Spray a small ovenproof pan with cooking spray, then layer the potatoes covering the bottom of the tin completely, continue this process until all the potatoes are used.

gratin the potatoes

Sprinkle half of the ground linseed over the top of the potatoes, pour the rest of the milk over the top and then sprinkle the rest of the linseed over the mix. Cover and bake in moderate oven until cooked through (about 1 hour).

potato gratin

Ratatouille: Slice the leek and capsicum and place in the bottom of a baking dish.


slice and dice

Add crushed garlic and miss through. Thinly slice your tomatoes, zucchini and lebanese eggplant.



Layer the tomatoes, zucchini and eggplant in lines over the leek/capsicum mix. Starting in one corner of the pan, place a slice of tomato, then zucchini, then eggplant and repeat in rows over the vegetables until the whole pan is covered.


Top the pan with tomato paste and bake in the oven for approximately 45 minutes.


Serve on its own or with a fresh garden salad to lighten it up a little. Enjoy!

ratatouille and potato gratin