![]() Bake in the oven for 40-45 mins or ‘til the Mozzarella has lightly browned.Top with a generous amount of vegan Mozzarella. Continue layering Eggplant, Sauce, Spinach and Mozzarella like this ‘til you reach the top of the tray, you should be able to create 3 complete layers. Then, place a layer of crumbed Eggplant, another layer of Veggie Sauce, a few Spinach leaves and a sprinkling of Vegan Mozzarella. In a square 20cm x 20cm oven tray, spread a thin layer of the Veggie Sauce.Uncover, reduce heat and simmer for 5-10 mins. When Veggies have slightly softened (prick with fork to check, they shouldn’t be entirely tender as they will cook further in the oven), add Lentils and 1 cup Spinach. Now, add Capsicum, Mushrooms and Zucchini and additional Veg (optional) to the Favourite/Homemade Pasta Sauce, turn heat up to medium, cover and let lightly boil.Taste and adjust herb and salt ratios to preference. Bring to the boil then add Olives, Basil, Oregano and Salt, cover and reduce heat to a simmer for 5 mins. In a saucepan, warm the Favourite Pasta Sauce on medium heat OR if making homemade Pasta Sauce: In a saucepan on medium heat, warm Passata with Olive Oil, Garlic and Onion.Flip slice over and when golden, remove from Oil and place on paper towel-lined tray to drain. When Oil begins to gently bubble in the centre, carefully place 1-2 slices (don’t overcrowd pan) of crumbed Eggplant in and deep fry for 2 mins. Heat preferred deep-frying Oil to medium-high heat in a fry pan or wok. ![]() Repeat with all the Eggplant slices and set aside. Coat a slice of Eggplant in the Flour then, using a fork, dip it into the Aquafaba, letting the excess drip off, then lay it into the GF Breadcrumbs and coat, making sure the slice is fully crumbed. Place GF All Purpose Flour, Aquafaba and Lifestyle Bakery Breadcrumbs into 3 separate, shallow and wide containers.Then, uncover Eggplant slices, brush off excess Salt and dab dry with paper towels. Cover slices with another layer of paper towel and let sit for 1 hour - this will help extract excess water from the Eggplant for firmer texture and better frying. Sprinkle Salt generously on the slices, flip over and salt the other side too. Arrange a layer of paper towel on a tray and lay sliced Eggplant on top. Cut Eggplant into 1cm slices widthways.Any other Vegetables you would like to include! Limit each additional Veg to 1/2 cup, diced (optional).500g jar of your favourite Pasta Sauce OR 500g Homemade Pasta Sauce: 500g Passata, 2 tbsp Olive Oil, 4 large cloves of Garlic, minced, 3/4 cup Onion, diced, 1/2 cup Black Olives (sliced), 2 tsp Basil, 1/2 tsp Oregano and 1 tsp Salt.2 cups Oil, of your preference for deep frying.2 cups Lifestyle Bakery Gluten Free Breadcrumbs.3/4 cup Aquafaba (the liquid only from 420g tinned unsalted Chickpeas).Now that’s a story to warm our hearts – thanks Jo and thanks also for your delicious recipe. She continues to use them when cooking for me! So, it’s given me lots of happy memories and joy as a constant.’ My Nan, who is my bestie/Masterchef/idol, makes food I loved pre-Coeliac Disease gluten free, and she only ever uses the Lifestyle Bakery crumbs, she swears by them. ‘I have used Lifestyle Breadcrumbs from pretty much the start of my gluten free journey. Plus, we loved the story Jo shared with us … The Plant-Based Coeliac ( we thought it was the perfect warming comfort food – just what we imagine many people would enjoy right now.
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