Aubergine Bake Recipe Vegan: Easy and Delicious Meal Ideas

There’s something truly comforting about a warm, hearty aubergine bake, especially when it’s completely vegan and brimming with rich flavors. This dish is perfect for cozy family dinners or impressing friends with a wholesome, plant-based meal.

Layers of tender aubergine, vibrant tomatoes, and savory herbs come together to create a mouthwatering experience that’s both satisfying and nutritious. Whether you’re a seasoned vegan or simply looking to incorporate more vegetables into your diet, this aubergine bake recipe is a fantastic option that doesn’t skimp on taste or texture.

Best of all, it’s versatile and easy to prepare, making it an ideal choice for weeknight meals or even meal prep. Plus, it pairs wonderfully with a variety of side dishes and salads, adding a splash of color and nutrition to your plate.

Let’s dive into the recipe and discover how to make this delightful vegan aubergine bake!

Why You’ll Love This Recipe

This vegan aubergine bake is a celebration of flavors and textures. The aubergines roast to perfection, developing a lovely caramelized edge while staying tender inside.

Combined with a rich tomato sauce, fresh herbs, and a creamy cashew-based béchamel, each bite offers a comforting depth of flavor without any dairy. It’s a guilt-free indulgence that’s packed with fiber, vitamins, and antioxidants.

Additionally, this recipe is:

• Easy to customize: Swap in your favorite veggies like zucchini or mushrooms.
• Meal prep friendly: Keeps well for several days and reheats beautifully.
• Family-approved: Even non-vegans will love this hearty, satisfying dish.

With minimal prep and straightforward instructions, this aubergine bake is a perfect way to enjoy a wholesome and delicious vegan dinner.

Ingredients

• 2 large aubergines (eggplants), sliced into 1/2 inch rounds
• 3 tablespoons olive oil, divided
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (400g) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1 cup unsweetened plant milk (almond, soy, oat, etc.)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 tablespoon all-purpose flour or gluten-free flour
• Fresh basil leaves for garnish (optional)

Equipment

• Large baking dish (9×13 inch or similar)
• Large skillet or frying pan
• Blender or food processor
• Mixing bowls
• Sharp knife and cutting board
• Measuring cups and spoons
• Spatula or wooden spoon

Instructions

1. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
2. Prepare the aubergines: Arrange the sliced aubergine rounds on the tray. Brush both sides with 2 tablespoons of olive oil and season lightly with salt. Roast in the oven for 20-25 minutes, flipping halfway through, until golden and tender.
3. Make the tomato sauce: While the aubergines roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and red bell pepper. Sauté for 5-7 minutes until softened.
4. Add the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir well and simmer for 15 minutes until the sauce thickens slightly. Adjust seasoning if needed.
5. Prepare the cashew béchamel sauce: Drain the soaked cashews and add them to a blender along with the plant milk, nutritional yeast, lemon juice, flour, and a pinch of salt. Blend until smooth and creamy. If the sauce is too thick, add a little more plant milk to reach a pourable consistency.
6. Assemble the aubergine bake: In your baking dish, spread a thin layer of tomato sauce at the bottom. Layer half of the roasted aubergine slices over the sauce. Pour half of the béchamel over the aubergines. Repeat the layers with the remaining aubergines, tomato sauce, and béchamel.
7. Bake uncovered for 25-30 minutes at 180°C (350°F) until the top is golden and bubbling.
8. Remove from the oven and let it cool for 5-10 minutes. Garnish with fresh basil leaves before serving.

Tips & Variations

“To prevent aubergines from becoming soggy, salting the slices and letting them sit for 30 minutes before roasting can help draw out excess moisture.”

• Try adding layers of zucchini or mushrooms for extra veggies.
• For a spicy kick, add a pinch of chili flakes to the tomato sauce.
• You can swap cashews for silken tofu or blended cauliflower in the béchamel for a nut-free version.
• Looking for a cheesy flavor? Nutritional yeast is key, but you can also sprinkle vegan cheese on top before baking.
• For a gluten-free option, use gluten-free flour or cornstarch in the béchamel sauce.

Nutrition Facts

Serving Suggestions

This vegan aubergine bake pairs beautifully with a crisp green salad tossed in a lemon vinaigrette or a side of hearty whole-grain bread, such as the Green Chile Cheese Bread Recipe. You can also serve it alongside quinoa, couscous, or even some roasted potatoes for a more filling meal.

For a lighter option, try it with steamed green beans or a fresh cucumber and tomato salad. If you’re interested in more vegan and wholesome recipes, don’t miss the Half Runner Beans Recipe, which complements this aubergine bake wonderfully.

Conclusion

This vegan aubergine bake is a perfect example of how plant-based cooking can be delicious, nutritious, and satisfying all at once. Its layers of tender aubergine, rich tomato sauce, and creamy cashew béchamel come together to create a dish that’s both comforting and elegant.

Whether you’re cooking for family or friends, this recipe is sure to impress without requiring hours in the kitchen.

Additionally, the versatility of this bake allows you to tailor it to your taste preferences or dietary needs, making it a fantastic staple to have in your recipe collection. If you enjoyed this recipe, be sure to check out other delightful dishes like the Glazed Twist Donut Recipe for a sweet treat or the hearty Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Happy cooking and enjoy your wholesome vegan aubergine bake!

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