Do you also like oriental flavours? Then you'll love this dish from the great cookbook by Villa Vegana will certainly like it.
This mixture of savoury, creamy and fresh is great!
Baking time: approx. 30 min
Ingredients for 4 ramekins (4 portions)
- 250 g soya granules
- Frying oil
- Vegetable stock (for a recipe for vegetable stock paste, see here)
- 1 tbsp paprika powder
- 2 red onions, cut into rings
- 3 cloves of garlic, finely diced
- 400 g cooked chickpeas
- 1 cinnamon stick
- 4 tsp cumin
- 1 bay leaf
- 2 tbsp tomato puree
- 400 g chunky tomatoes
- 250 ml vegetable stock
- 3 tsp harissa spice
- Salt & pepper
- 2 aubergines
- some smoked paprika powder
For the béchamel sauce
- 50 g vegetable margarine
- 30 g flour
- 300 g soya cream
- 125 ml vegetable stock
- 4 tbsp yeast flakes
Preparation
Preheat the oven to 220 °C fan oven.
Soak the soya granules briefly in boiling vegetable stock and then sear in a little frying oil. Season with paprika, salt and pepper and put to one side.
1½ Sauté the onions in the frying oil, add the garlic, chickpeas, cinnamon stick, cumin and bay leaf and sauté. Now stir in the prepared soya mince and tomato purée and sauté briefly. Add the tomatoes and vegetable stock and flavour with salt, pepper and harissa. Simmer over a low heat for 15 minutes.
Meanwhile, cut the aubergines into slices, place on kitchen paper and season with plenty of salt. After about 5 minutes, drain with kitchen paper, sprinkle the aubergines with smoked paprika powder and brush with a little olive oil. Place on a baking tray lined with baking paper and bake in the middle of the oven for 10 minutes.
Meanwhile, melt the vegetable margarine in a small pan. Sweat the flour in it and deglaze with the cream and stock. Stir in the yeast flakes.
Divide the soya mince mixture between 4 small ovenproof dishes. Spread the aubergines on top and finish with the béchamel sauce and the remaining onion rings.
Bake in the oven for 15-20 minutes at 180 °C fan oven.
Your Katinka