Having scared you all with mention of a soya based product for last week’s MFM, this week I am going for some easy peasy comfort food!
If you haven’t been here before I am a vegetarian Mum to 4 veggie children and wife to a veggie man. I decided to run this meat free slot after requests from followers here and on Twitter and as a showcase for some of my veggie and vegan recipes. It seemed to make sense to run it on a Monday as part of the Meatless Monday campaign!
Serves 2 generously (the kids love this one and were very cross when they found me cooking it up for Mr Thinly Spread and myself for this week’s MFM!)
1 medium to large aubergine, quartered and sliced
1 small red onion, roughly chopped
4 chestnut mushrooms sliced chunkily
250ml tomato passata
1 generous tsp pesto (shop bought is fine!)
1 tsp fiery chilli pesto or sun-dried tomato paste
Salt and freshly ground black pepper to taste
50-75 g grated vegetarian cheddar or parmesan
125g pack of mozzarella, sliced
Pre-heat the oven to 200°C
Fry the onion, aubergine and mushrooms in a little olive oil until soft (but the aubergine is not dissolving)
Add the passata, pestos, salt and pepper and stir to mix.
Pour half of the mixture into an oven proof dish and top with the mozzarella.
Space the mozzarella fairly, I am always a bit tempted to put more at my end of the dish but I stop myself because that would be very wicked indeed!
Top with the remaining vegetable mixture and sprinkle with the cheddar or parmesan. Pop it in the preheated oven for 20-30 mins until the top is golden brown and bubbling.
Serve with cous cous and a green salad or with crusty olive bread. When you are serving the bake, have a pair of scissors to hand because the mozzarella is very stringy and stretchy. I snip it. Simple!
For more Meat Free Monday ideas look here