One of my boyfriend's specialities is ratatouille, even before meeting vegan me, so a few days ago he whipped up some of the most delicious ratatouille ever with fried aubergine, courgette, fresh tomatoes, onions, peppers and a slight cheat of some shop bought pasta sauce. The pre-fried aubergine in this was just fantastic and I had many helpings (many, many helpings!).
After 2 days of ratatouille (it seriously was a HUGE batch) we decided it was time to turn it into something else so I whipped up a vegan lasagne.
I precooked the pasta sheets as they were dried packet sheets and also fried some mushrooms in olive oil with some herbs (mushrooms were meant to go into the ratatouille but they were forgotten at the back of the fridge). I also made some cheesy white sauce. This is done by cooking some white flour in olive oil for a few minutes (I didn't measure the quantity of flour but it covered the oil (about 3 tablespoons) in a thin layer of flour. I then added some coconut milk (the type you pour on your cereal, not the one in the can) and stirred to keep it smooth. I usually keep adding coconut milk until it has the consistency I like and added about 4 big tablespoons of nutritional yeast and some salt and black pepper and stirred well for the next few minutes. I layered up all the ingredients finishing with a layer of the white sauce and an extra sprinkling of nutritional yeast. And just for fun added an olive smiley face!
Sorry it is not a precise recipe. I only thought of adding it to the blog when it came out of the oven as a success. I should be doing some more cooking this weekend for someone's birthday though so keep watching for more posts :)
Check out our shiny new hob in the background!
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