Ingredients
- For the Bechemal Sauce:
1 Tbsp Corn Starch
25g Vegan Margarine
1 Litre Soya Milk
Quarter of an onion
Quarter of a carrot
Bunch Fresh Thyme
4 Black Peppercorns
Fresh Grated Nutmeg
For Tomato Sauce
1 tsp Olive Oil
1 Large Onion, diced
2 Cloves of Garlic, crushed
1 Large Carrot, scraped and diced
1 Celery stick, diced
2 x 400g Canned Tomatoes
5 fl oz Red Wine or Vegetable Stock (nutritional info is done using red wine)
1 bay Leak
Tbsp Fresh Basil, diced
1 tsp Dried Oregano
Salt
Freshly Ground Black Pepper
2 tbsp Olive Oil
1 Eggplant
2 Zucchini
4 Slices Nutty Wholemeal Bread
Description
Delicious Low Fat Vegan Version Of This Ever Popular Greek Dish. Delicious Served With A Crisp Green Salad And A Few Black Olives! The Tomato Sauce Makes Enough For Two Dishes, I Usually Freeze The Other Half. The Nutritional Information Is Calculated For
Spark Recipes
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