My Legendary ‘No-Lamb’ Middle Eastern-Style Bake . . . A Flavour Bomb !

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I am in a ‘bake’ super zone presently – every cell of my body tells me to create bakes, to fuse, to go with my creative instinct – which I have to say is working overtime – and I can barely keep up with it. Now, I have created a most wondrous bake – after tasting it, I was lost for words !  I merged the flavours of the Middle east with a touch of the Greek and Turkish – I simply couldn’t believe the taste of this.  You are going to love it !  For best results, make, bake, and also share with non-vegans !

NOTE :  For those of you who don’t like vegan ‘faux meat’ you may use a mixture of pre-cooked puy lentils and chopped nuts of your choice, use in the same way as if you were using the faux meat in the recipe and follow the method as normal.

 

INGREDIENTS FOR SAUCE

2 Tbsp (30 ML) olive oil

3 spring onions, chopped

3 cloves garlic, chopped

1 400g tin tomato pulp (chopped canned tomatoes)

2½ cups vegan mince meat (vegan ground crumble)

6 to 8 sundried tomato halves, chopped

¼ red pepper chopped

2 Tbsp tomato paste

½ tsp smoked paprika

1 Tbsp coconut oil (if possible unflavoured – like KTC)

1 tsp dried mint

1 tsp cumin powder

¼ cup water

salt to taste

a drizzle of olive oil

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METHOD FOR SAUCE

  1. Heat up the oil in your frying pan (I used a cast iron skillet), and fry your spring onions until slightly golden.
  2. Next, stir in your garlic, and mix until it is slightly golden.
  3. Then add your red pepper and tomato puree, and mix for a couple of minutes.
  4. Now add your vegan mince, and mix again. Then add the remaining ingredients, and simmer gently for 20 minutes until the sauce thickens.
  5. Taste for salt, and set aside.

 

INGREDIENTS FOR CHEESE SAUCE

2 cups (500 mL) soya milk, or other non-sweetened milk (I used Alpro)

1 Tbsp all-purpose plain flour

3 Tbsp nutritional yeast

2 Tbsp olive oil

½ tsp fine garlic granules

salt (don’t omit)

a knob of vegan butter or margarine

¼ tsp turmeric powder

1 tsp vegetable stock powder or granules (try Kallo)

a little water if needed

 

METHOD FOR CHEESE SAUCE

  1. Place all the ingredients in a ‘milk’ pan and whisk.
  2. Heat the mixture up, mixing virtually non-stop, until you have a thickish consistency.  Lower the heat, and continue cooking for a further minute or so.

Slide2

INGREDIENTS FOR VEGETABLE LAYERS

1 large eggplant/aubergine, cut lengthways  fried in a griddle pan and set aside

2 medium courgettes/zucchini cut lengthways fried in a griddle pan and set aside

 

 

EXTRAS

olive oil for greasing

2 cups vegan grated cheese/s of your choice – I used my own homemade ones, from my ‘Mouthwatering Vegan’ cookbook (due out this coming June)

ground paprika (for dusting the top)

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TO ASSEMBLE

  1. Pre-heat your oven to 375ºF (190ºC)
  2. Grease a suitable Pyrex (or similar) oven dish (mine was around 7” diameter, 3” deep) then place the eggplant slices across the base and sides of the dish, so that they overlap one another.  Then add half your ‘meat sauce’ to the base, followed by the zucchini slices, and half of the cheese sauce (try to even the ingredients out with the back of a large spoon).
  3. Next, add the rest of the meat sauce, then cover with a mixture of the remaining eggplant and zucchini slices – don’t worry, there won’t be enough to seal it, but that’s exactly what we want for the top – a random mix of things.
  4. Then add the remaining cheese sauce, any grated or cut up vegan cheese, and finally sprinkle on some paprika with a drizzle of olive oil. Bake in the oven for 30 to 40 minutes, and remove when it’s really golden. Allow to cool down for 20 minutes before serving, as it will be piping hot.  This can also be made a day ahead. Enjoy !

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All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.

119 Responses to “My Legendary ‘No-Lamb’ Middle Eastern-Style Bake . . . A Flavour Bomb !”

  1. Debra Says:

    I’m so pumped! Totally going to give this a try. The presentation if beautiful too! Thank you so much. I love bakes as well. Throw it together, bake and serve!

  2. Chloe Says:

    Oh man! That looks amazing! I’m going to have to try that. Thank you.

  3. Kathy VanBuskirk Says:

    Looks delicious!!!!!

  4. Kate Says:

    Oh, that looks delicious!

  5. Sarah Says:

    Good lord THIS looks and sounds amazing!!! It’s 8am and I’m ready to make and eat it NOW! Thank you for sharing.

  6. David Says:

    Making this Saturday night. Will be using my own vegan meat crumble using leftover burgers made from black bean, quinoa, lentils, onions, sunflower seeds and other goodies, and otherwise per recipe. Thanks for sharing! Looking forward to your vegan cheese recipes, have not yet found a good one . ..

  7. Davida Says:

    Hi Miriam,

    This looks amazing, I’m excited to make it. I’m just confused at the mention of a knob of butter for the sauce. Isn’t this supposed to be vegan? Thank you for clarifying!

  8. Miriam Says:

    Davida Hi there – people in the vegan community often refer to margarine or butter substitutes as vegan butter, and I too have caught the ‘habit’ – I will alter it to vegan butter/margarine.

  9. Judy Says:

    I will be making this for sure!! Wonder how it would work in a slow cooker??

  10. Miriam Says:

    Hi there David thanks for dropping by here. Any vegan ‘mince’ will do the job nicely. Do come back with your feedback though – as and when, and have a good weekend ! :)

  11. Miriam Says:

    You are most welcome dear Sarah – do come back with your feedback as and when though ! :)

  12. Miriam Says:

    Kate Hi – I sincerely hope you make and enjoy this, it really is a worthwhile making recipe. Let me know how it goes if so. Cheers !

  13. Miriam Says:

    Thanks there Kathy, I do hope you make and enjoy it at some point ! :)

  14. Miriam Says:

    Chloe Hi there – hope you enjoy this and come back with your feedback as and when. Cheers !

  15. Miriam Says:

    Hi there Debra and thanks for dropping by here with your comment – I shall look forward to your feedback on this bake once you have tried it ! Best wishes your way in the meantime ! :)

  16. Rondel Says:

    Yummy! Looks divine!

  17. Miriam Says:

    Thanks there Rondel and do hope you make and enjoy it at some point (if so drop by and let me know how it all went). :)

  18. Jenny Says:

    This looks amazing and I shall certainly be making it for friends very soon. Just one question – the aubergine slices look like they have been on a griddle before baking but no mention in the recipe?

  19. Yvonne Says:

    Welll this is on the menu for tomorrow evening as my parents are coming for dinner. I had wanted to make the sweet potato lasagna but my mum had already made it (and she loved it) so I was looking for something different! Am not going to use vegan mince, might just do some quinoa and mushrooms instead. But will let you know how it goes – cheers again for a great recipe :-)

  20. Miriam Says:

    Yvonne Hi there and thanks for dropping by here with your comment. Although I think it’s a great idea that you have chosen this recipe – without the ‘meat substitute’ you will not get the same result. I designed/created this recipe in such a way so that aspects of it can mimic the qualities of lamb (without the cruelty needless to say) – ie the fat the moisture and aspects of the flavour. I certainly would not use quinoa for this recipe as as an ingredient it retains water and is the opposite of what I tried to achieve, that said it’s up to you and may still work, but it won’t be anything like this authentic dish if so. However, if you can may be you could use cooked lentils and pecan nuts instead of the fake meat. If so, use a cup and a half of broken pecans, roast them and use them – then use cooked puy lentils to make up the rest of the bulk. Fake meats are processed this is true, some are less healthy than others, but when used in combination with vegetables and eaten may be once or twice a week then they don’t pose such health risks – particularly when the majority of one’s diet is made up of fruit, vegetables, water, fibre and healthy proteins (beans etc). Just a thought, as I’m not sure why you don’t consume veggie mince. Let me know how this goes.

  21. Miriam Says:

    Hi Jenny and thanks for dropping by here with your comment. I have just added to the recipe that they are fried on a griddle pan on both sides then put aside, and the same with the courgettes/zucchini. Thanks for pointing this out – as it slipped past me. Let me know how it goes as and when and enjoy ! :)

  22. Yvonne Says:

    Oh dear read your response after i made ot. However it tasted amazing although I guess not the taste you wanted me to achieve. I will try with the lentils next time :-)

  23. Miriam Says:

    No worries dear Yvonne, it’s a tasty recipe, but worth trying the original next time round – glad you enjoyed it. Remember lentils and crushed pecans next time – you need the combo for good texture. :)

  24. dawn Says:

    did you put cilantro on this? you didn’t mention it anywhere in your recipe but it is pictured. did you just sprinkle over the top? thanks I am just about to put in the oven now.

  25. AnnaChandra Says:

    Hi Miriam, I made your “lamb bake” for easter and it was sooo tasty! I totally loved the intense flavours.
    U won’t find any ready-made vegan mince in Hungary so I cooked half a cube of smoked tofu and about 1/4 pack soy granules into a spicy juicy stew (with onions, garlic, and tons of stew spices) and used that as meat substitue, it worked great. Also, instead of the yeast I just used starch (potato or tapioca? i don’t remember) to thicken up the ‘cheese sauce’ and it turned out pretty cheesy.
    I just had the feeling that the bake would’ve needed some carb stuff among the layers to soak up some of the moisture, like maybe pre-fried potato slices, or rice; or a side dish to go with it. Today I had it with potatoes on the side and it was perfect.
    Oh and one more thing, I added some wine to the meat substitute stew and it gave it an awesome extra kick!

    Thank you for this gastro-adventure, can’t wait to have your book! :)

  26. Andrea Says:

    Miriam, another home run!! I hadn’t even seen the update to fry the veggies first (I printed it a few days ago) and it was ridiculously good. Your recipes have never failed me, thank you so much! Again, my non-vegan family had seconds. WOW!

  27. Vicki Says:

    Making this tonight. Looks incredible. Can’t wait. I’ve made your Japanese curry, and the Cypriot style spicy mince with houmous and they were both amazing.

  28. Miriam Says:

    Vicki Hi there and welcome here. Thanks for dropping by with your feedback and so glad you enjoyed the recipes you have tried from here, that’s awesome ! Let me know how this goes and best wishes your way in the meantime. :)

  29. Miriam Says:

    Hi there Andrea and welcome here. I am most delighted with your wonderful feedback and kudos to you for making and sharing this with your non-vegan folks (who had seconds !) – best wishes your way and I very much look forward to your future comments on my blog ! Cheers !

  30. Miriam Says:

    Anna Hi there and welcome here. I am really delighted that you have made and enjoyed this dish. I agree about the potatoes, in fact I made ours over Easter with one pre-cooked thick layer of potatoes, and it was amazing ! You sound like you have a pretty mature palette and glad to see how you put it all together in spite of not having/using every ingredient on the list. I very much look forward to your future comments on my blog and best wishes your way too (thanks for your interest in my book and for pre-ordering it if so) :)

  31. Miriam Says:

    Dawn Hi there, either would work well – flat leaf parsley or cilantro – chopped ! Hope you enjoyed it, and let me have your feedback when you get a moment ! :)

  32. Yasmine Says:

    Hi Miriam,
    I came across one of your dishes via ‘”vegetarian” site on Facebook and I must say every single dish that I have made using your recipes and guidance have been divine! I am sooo very happy I have found you and I would like to say thank you for sharing all your great recipes to the world. You are making the world a better place. It’s been 2.5 years since my whole family and I have switched to meat-free meals. Thank you and lots of love xoxoxo

  33. Miriam Says:

    Yasmine Hi there and welcome here. What a wonderful comment, thank you so very much for your compliment – it’s people like yourself that make the whole process worthwhile – I am delighted that all you have tried from my blog has been to your liking and satisfaction. I very much look forward to your future comments on my blog and send best wishes your way in the meantime ! :)

  34. Barb Says:

    I googled mouthwatering recipes and this site came up. Gorgeous pics and the recipes look amazing!!!! Can’t wait to try them. Barb

  35. Miriam Says:

    Hi there Barb and welcome here. I am delighted that you have found my site and I very much look forward to your feedback and comments on my blog. By all means browse the category section and enjoy ! :)

  36. Alison Says:

    Hi Miriam, this looks amazing! Stupid question for you…what is vegan mincemeat? Is this something made from another recipe or are you simply referring to vegan “crumbles” that one uses in place of ground beef? Thanks!

  37. Miriam Says:

    Alison Hi there – you are correct it is a vegan version of ground ‘beef’ or as you may also know it as ground crumble. I look forward to your future comments on my blog as well as feedback on this recipe. :)

  38. Janie Says:

    I cooked this dish last week for my non-vegan family members who came for dinner. Everyone raved about the excellent flavor & couldn’t believe it had no meat or cheese in it. It was a hit and will definitely be served over and over in my home. I’m not known for my culinary skills but must say this dish got them talking & wanting more! Thanks for such a wonderful, flavorful recipe!!

  39. Stephanie Says:

    Hi Miriam,

    I just discovered your website through facebook! You have some awesome recipes, and I cannot wait to try them. I have a question relating to your book. I just pre-ordered it, and I wanted to know if all of the recipes on this website will also be in the book? Thank you!!

  40. Miriam Says:

    Stephanie Hi there and thanks for dropping by here with your comment ! Regarding my upcoming book, firstly thanks for pre-ordering it – it is 304 pages long, lots of pics, lots of new exciting recipes and some of the best from my blog – of course my recent recipes from the last couple of months and earlier will not be published in my book as it’s gone off and processed with the publishers (Random House). I very much look forward to your future comments and feedback on my blog. Best wishes your way in the meantime ! :)

  41. Miriam Says:

    Janie Hi there and welcome here. Your culinary endeavours have sure payed off Janie, kudos to you for preparing one of the best dishes on my blog to serve to non-vegans, great choice, and more to the point am so happy it was enjoyed by all – a great success. I very much look forward to your future comments on my blog and best wishes your way in the meantime ! :)

  42. chris Says:

    Starting this right now can not wait to try this!!!!

  43. Miriam Says:

    Will await your feedback here Chris ! Enjoy ! It tastes even better the next day, but I doubt you will wait. :)

  44. Yasmine Says:

    Hi Miriam,
    Thank you for your response! Just wanted to let you know I’ve pre-ordered a copy of your book on Amazon….and I cannot wait when it arrives in June! BTW….I will be making your Vegan Burger King burger this weekend! xoxo

  45. Miriam Says:

    Yasmine Hi there – it’s my pleasure. Thanks for pre-ordering my book, June is round the corner really and some weeks from now it will be out and with you. I am very keen to receive your response on my ‘Burger King’ and look forward to your future comments on my blog – best wishes your way and enjoy ! :)

  46. Claudia Says:

    I’ve made this today and it was the bomb! Even worked with sweetened soy milk, I just added some lemon juice and it was all fine.
    We also added some sliced potatoes which increased the baking time to about an hour. The aubergines and zucchini were quite mushy after that time (but still very yummy). Next time though I’m going to precook the potatoes for a better result.
    Thanks for this awesome recipe! We enjoyed it very much and will make it often in the future!

  47. Miriam Says:

    Hi Claudia, so glad you enjoyed this – the adjustments you choose to make are fine and will need the necessary time that you suggested ie to increase the cooking time since you added potatoes – best to pre-cook the potatoes if adding them to this. It’s what I’m having for dinner tonight ! :)

  48. Elysia Says:

    thank you so much for this recipe!! Made it yesterday and I’m not really the best cook but my boyfriend and I both loved it! He has been very opposed to me becoming vegan and resistant to trying anything of mine before but he did try this and in his words “it opened up my eyes” – thank you thank you …ps seems to maintain it’s shape / integrity better if you let it cool and then reheat…I’m definitely going to be buying your book now – it’s an investment in good taste and a happy house :)

  49. Miriam Says:

    Elysia Hi there and thanks so much for your feedback. I am delighted at your response and your boyfriend’s too – this is one of my favourite bakes – your boyfriend would probably also love my new burger (Burger King) it’s very much a ‘man-food’ type of recipe and you can add any favourite relish of his and be sure to have his favourite type of bread too and you will be even more popular with him ! (just a thought) – I have loads of ladies, wives and partners whose ‘other half’ are not vegans and thanks to the recipe choices here they slowly but surely convert, if not at least the majority of the time their plates can be served with great vegan grub. I look forward to your future comments on my blog and best your way in the meantime ! :)

  50. Bec Buchanan Says:

    Hi Miriam
    Made this tonight and wow, what a taste sensation. I loved it, as did the husband. I can’t get over just how cheesy the sauce was, and the flavour combo was immense and wonderful. Your recipe was fool-proof. Thank you! Counting down til the book.
    Bec

  51. Miriam Says:

    Bec thanks tons for your feedback here. How wonderful that it all worked so well and that you enjoyed it so much. The cheese sauce is wicked even if I say so myself ! I very much look forward to your future comments on my blog. You will love my sweet potato lasagna, just a thought ! :)

  52. Lori Fisher Says:

    I made this tonight, it is delicious! Not as pretty as yours but hopefully as tasty! Thank you again for another wonderful recipe!
    https://www.facebook.com/photo.php?fbid=587804044577780&set=a.194634320561423.49461.100000445704159&type=3&theater

  53. Miriam Says:

    Hi there Lori, glad you made it and enjoyed it. It tastes even better the next day ! Your pic is perfectly fine and I am sure the taste as good as mine. Best your way ! (at some point try out my sweet potato lasagna). :)

  54. Karen Randell Says:

    I am going to try this out asap… makes me hungry just looking at it and Iv’e just eaten! Thank you for your lovely recipes.

  55. Miriam Says:

    Let me know how it goes Karen. :)

  56. Bernardo Says:

    Oh Boy, I just made this yesterday, my wife said: this looks like lasagna, are you sure its going to taste different?
    Let me tell you that it was not only different in taste as lasagna but it was delicious!
    Dont waste your time reading the comments ;-) just go and cook it, for sure this recipe will be in your favorites.
    Thank you Miriam!!!

  57. Miriam Says:

    Thanks there Bernardo, that’s so kind of you – I am so pleased you and your wife enjoyed this so much. My sweet potato lasagna is just as more-ish ! Best wishes your way and I look forward to your future comments on my blog ! :)

  58. Anne Says:

    So excited! I just pre-ordered your cookbook Miriam! Can’t wait to get it in June!

  59. Miriam Says:

    Many thanks Anne for pre-ordering my book ! Thanks and best wishes to you.

  60. Peter A. Lake Says:

    What’s “vegan crumble” made of?

  61. Miriam Says:

    Peter Hi. Here we are talking about using either PVC which is dehydrated soya pieces made to look like ‘minced beef’ but not meat – or any other form of imitation of that which is sold either dried or frozen. I use Linda McCartney mince myself and love it for both it’s taste and texture. If you are interested just google and see what is sold locally to yourself. Good luck and hope you enjoy this recipe. Oh, BTW if you do not wish to use ‘mince/crumble’ use 1 cup of brown cooked lentils of your choice instead. Hope this helps.

  62. carole burnett Says:

    Hi Miriam I am going to get the ingredients for the Middle Eastern style bake it looks so delicious and I have been really lazy with my diet lately and can feel the effects. I will be first in line when you book is out for sale.

  63. Miriam Says:

    Carole Hi there and thanks for your comment. Let me know how this bake goes for you. Thanks for your interest in my book, it is available for pre-ordering on Amazon via my homepage. Enjoy and I look forward to your future comments on my blog.

  64. Karen Says:

    Hi Miriam!
    This is the first recipe of yours I’ve tried and it was excellent! Next time I’m going to try TVP instead of veggie crumble in order to stretch the food budget a bit. Thank you for these excellent recipes! I have your vegan Burger King burgers in the freezer awaiting burger night. They smelled fantastic while I was making them, so I’m sure they’re great, too!

  65. Miriam Says:

    Karen Hi there. That’s excellent news. You sure have been busy in your kitchen. I am so glad you enjoyed this recipe and I look forward to your comment and feedback on my blog for my ‘Burger King’ as and when. Meantime best wishes your way !

  66. Catherine Hamilton Says:

    This dish didn’t last long at all! Sooo flavorful. I have to tell you that I use your recipes when our friends visit, meat-eaters or not. The dishes always win them over and inspire an interest in Vegan eating. So much fun for me! Thanks for all the yummy recipes :)

  67. Miriam Says:

    Catherine Hi there – that’s great news ! Long may you continue to make and share my recipes with your guests, friends and family and arouse interest in vegan food ! I look forward to your future comments on my blog. :)

  68. Shannon @ moveeatcreate.com Says:

    I absolutely love the looks of this recipe! And, it’s something I haven’t seen before. I will be trying this, for sure!

  69. Miriam Says:

    That’s truly awesome dear Shannon and I look forward to your future comments and feedback on my blog. :)

  70. Robin Says:

    Made this with lentils and pecans, it was so tasty! Thanks for the awesome recipes!!

  71. Miriam Says:

    You are welcome Robin, thanks so much for your feedback and so glad you enjoyed it ! :)

  72. robin Says:

    Do you think this dish could be prepared and then
    frozen?

  73. Miriam Says:

    Although I have not tried to freeze it myself Robin, I think chances are it would be just fine – do allow it to cool properly first and I advise you to use a sharp knife and cut the portions in readiness for serving as and when you thaw and heat the dish up – the portions will be far easier to serve, and look good too ! Let me know how it goes ! :)

  74. Allison Sutherland Says:

    Wow Miriam, I have made this and it is absolutely delicious! I added red and green lentils to your recipe to bulk it out a bit. It made 6 individual portions which I will freeze (I freeze everything) and I can’t wait to share it with friends. Another ‘belter’ thank you!

  75. Greg Says:

    Tried this and yes it is truly wonderful! My wifee was a bit skeptical but thoroughly enjoyed it as well; though I must confess that I basically double all the spices since we really like our spices…thank you so much for this recipe, I truly enjoy your hard work!

  76. Miriam Says:

    Hi there Greg and many thanks for dropping by with your comment, so glad you and your wife enjoyed this. Spices can be doubled any time, I create for the basic palette, but I too love spicing it up further, it really works !

  77. Miriam Says:

    Thank you so much Allison, and good for you for bulking it out further. So glad you enjoyed it ! :)

  78. Arvarna Says:

    Hi there Miriam,

    My friend is about to open up a Vegetarian Cafe in town and I was wanting to know if it is ok to use some of your recipes as meals on the menu?

    Is there an issue with this at all?

    p.s. this recipe looks delicious and I can’t wait to try it!

    Arvarna

  79. Debra Says:

    Hi Miriam,
    Thank you so much for sharing this wonderful dish!!! I could kiss you!!!
    :)

  80. Miriam Says:

    Debra Hi, I hope you enjoy it and come back with your feedback ! :)

  81. Miriam Says:

    Hi Arvarna, may I ask which part of the world is your friend’s vegetarian Cafe opening ?

  82. Joye in AZ Says:

    Hi, Miriam! Please accept my apology for not reading all the comments, but did someone ask clarification on an American substitute or translation for “1 400g tin tomato pulp” would be? Is that tomato paste? Thank you. As with everything you post, this looks so good! It really speaks to the “comfort food” side of my palate :)

  83. Miriam Says:

    Joye Hi there, thanks for that, I have adjusted the ingredients to read canned chopped tomatoes. The tomato paste/puree is listed further down. Let me know how it goes as and when Joye ! Best your way in the meantime ! :)

  84. Liz Says:

    “This meal has totally changed my perspective on vegan food” – a quote from one of my friends after I served this up for dinner tonight. My friends couldn’t believe how authentically ‘cheesy’ it was and asked how the flavour and texture were achieved.
    I just used standard hot paprika and also forgot to fry the eggplant and zucchini first, so I cooked it for an extra 20mins before adding the vegan cheese, but it was still amazing. I used redwood mince and cheezly Edam-style.

    Thank you so much!

  85. Miriam Says:

    Liz that really is awesome, and I am so glad that we have managed to impact non-vegans with this and other dishes of mine – this one has that extra something about it that non-vegans really LOVE ! If you cook the eggplant and zucchini next time it will be even better ! So glad it was both enjoyed and appreciated, that’s awesome news. I look forward to your future comments on my blog ! :)

  86. Simone Says:

    I have to say I made this and was astonished at how incredible it tastes. It is absolutely moorish and I am looking forward to making it for my friend this week! Thanks so much for sharing!!!!

  87. Miriam Says:

    Simone Hi there. I am thriled you made this and your guests will enjoy it too. You can prepare this the night before. Then when it has cooled down with a sharp knife cut wedge sized portions in readiness for serving it up the next day, heat it up the next day and serving it will be easier and the flavours will be even more integrated. Enjoy ! :)

  88. Sarah Says:

    Was absolutely divine, and making it again tonight, thankyou so much for your fabulous website

  89. Miriam Says:

    That’s great to know Sarah and yu are welcome. So very glad you enjoyed it again ! :)

  90. Emily Says:

    Miriam, I thought you should know that I finally made this, totally vegan because I left Asia to visit UK and made sure that I bought all the necessary ingredients before I came back. It was amazing! I cheated and bought the cheese sauce powder from Holland & Barrett though ;) Well, I’ve been trying all your recipes and soon I’ll be using them for my party!

  91. Miriam Says:

    Bravo Emily, you have done well – my cheese sauce is very easy to make, so next time by all means try it. I very much look forward to your future comments on my blog ! Cheers your way ! :)

  92. HolisticHealthVegan Says:

    Wow! My mouth is watering just looking at the screen. This looks amazing. I am adding this one to my to do list.

  93. Miriam Says:

    Hope you make and enjoy it H/H/V :)

  94. Barb Says:

    This looks wonderfully delicious – and very attractive to the eye!

  95. paula rothman Says:

    i made it and was delish , but mine didn’t look that pretty. the white sauce layer was too runny… so, was messy. what did i do wrong?

  96. heather Says:

    Oh yes! Fall is coming..Thanks again, dear Miriam!

  97. Miriam Says:

    Heather Hi, You sure will enjoy this one for the coming season, so apt for Fall, let me know what you think and how it goes as and when ! :)

  98. Miriam Says:

    Paula Hi, if the cheese sauce was runny, then you needed more cornstarch or flour and you also needed a slightly larger dish – that should sort it out, simple ! Best your way ! :)

  99. Jenny Says:

    HI, this looks amazing and I’m going to try it this weekend. Can you tell me why you put yeast in the white sauce?? thanks

  100. Miriam Says:

    Jenny Hi there. I don’t put bread yeast as you know it in the sauce, it’s ‘nutritional yeast’ which has nothing to do with yeast per se. Google and have a look. The nutrtional yeast is used to yield a cheesy flavour. Hope you make and enjoy this. :)

  101. Jenny Says:

    I made this today……OMG……this is amazing..thank you thank you for the receipt. Oh and I didn’t put yeast in the white sauce and it still worked…lol

  102. Deborah begley Says:

    I made this for dinner tonight and seriously it was absolutely AMAZING!!!! Thank you so much. I will be making this on a regular basis. It was luscious. X

  103. Miriam Says:

    Deborah that is absolute awesome news !!! It’s a favourite here too and is so satisfying and as you so rightly say luscious ! I look forward to your future comments here and at some point check out my sweet potato lasagna, if you love this, then you’ll love that too ! :)

  104. Miriam Says:

    Jenny Hi there and so glad you made and enjoyed these. I don’t add yeast to this recipe, yeast is for bread, I add something completely different called nutritional yeast, which comes in flakes and tastes of cheese ! Google for more info as nutritional yeast is one of the most important ingredients in vegan cuisine, and I use it a great deal in many of my recipes. It’s also used to make vegan cheese. Best your way in the meantime and I look forward to your future comments on my blog ! :)

  105. Arvarna Says:

    Hi Miriam,

    So sorry, I didn’t realise you had replied. I thought I would get an email notification. We are in Australia in a small town called Kingaroy. Her cafe is now up and running and I think she is happy with all her menu items. So my question is not valid any more :)

    THanks anyway :)

  106. Miriam Says:

    :)

  107. Deborah Says:

    Hello from Ireland :) Just wanted to tell you that I made this dish recently and it was absolutely AMAZING! This is now one of my ‘go to’ recipes. I am also delighted to report that my copy of your book ‘Mouthwatering Vegan’ arrived from Amazon today and I can’t wait to get loose on all these fabulous looking dishes. Thank you so much Miriam, you are an inspiration and a genius!

  108. Miriam Says:

    Deborah Hi there, I am so please you enjoyed this recipe. :) Thanks for purchasing my book. Just a little note for you to include in it – it’s to double the agar powder for the cheddar cheeses, but I have also added a Note/Tip for best results for you, here it is.

    Tip :- Regarding the Cheddar Recipes in my book – Double the amount of agar powder (do not use flakes as you would need to double the flakes ie 1 tbsp agar powder = 2 tbsp of flakes. So use powder and double the quantities for both the cheeses there. Also when I say to add water in the recipe, add the water and agar into a saucepan and heat up stirring all the time until very thick (don’t panic if it over-thickens), continue mixing for 5-10 minutes (This process helps the agar to release it’s gelatinous qualities), then add this mixture to the food processor together with the remaining ingredients and process until smooth. Continue with the recipe from this point onwards when it says to process everything. Next step would be to pour the cheese mix and re-heat it, you would only need a couple of minutes of heat and stir it until it’s very thick, then it’s done, just add the mixture to a pre-greased container, allow to cool and refrigerate – for a denser result use coconut oil rather than olive oil, and increase agar powder further if you want an even denser cheese (people have different preferences when it comes to this). For melting purposes, aid the process by adding to toast, bakes or pizza and be sure to drizzle on the olive oil to help it break down further.

    The revised recipe did not reach my publishers in time, this is the reason. But you will enjoy the cheese and the taste – feedback has been fantastic. :)

    If you love the book, please post a Amazon customer review for me. :)

    Best,

    Miriam Sorrell
    Author Mouthwatering Vegan.

  109. Natasha Says:

    I made this today and it was so good. I want to make it for everyone now!

  110. Miriam Says:

    Natasha Hi, am so glad you enjoyed this and hope your guests and friends enjoy it too ! :)

  111. Erica Schoeman Says:

    Hallo Miriam,
    I made this dish last night, it was so delicious and yummy! I used Rice milk and 2 large tablespoons of Tofutti non dairy cheese for the sauce. On top I used shavings of Viotros Dairy Free cheese – suitable for Vegans.
    Thank you for sharing.
    Erica Schoeman from South Africa.

  112. Miriam Says:

    Erica Hi there and so glad you made and enjoyed my recipe ! I have a feeling you may also enjoy my sweet potato lasagna if you enjoyed this recipe. It is rich and has wonderful intense flavours as in this dish too ! Enjoy, and I look forward to your future comments on my blog ! :)

  113. James Leier Says:

    Your recipes look quite delicious. I have vegan buds that are coming to dinner and I can’t wait to try these recipes.
    Thanks for sharing.

  114. Miriam Says:

    You’re welcome James and let me know how it all goes as and when ! :)

  115. Catherine M Says:

    Made a variaton of this today, using mushrooms instead of egg plant, absolutely fab.

  116. Miriam Says:

    Hi Catherine, mushrooms work almost as well as the eggplant, so glad you enjoyed it and I hope you enjoy many more recipes from my blog. Best your way in the meantime !

  117. Ali Says:

    Hi Miriam,

    This recipie turned out really delicious. Thanks for sharing.
    I did not have a deep dish so used a shallow one instead. Also, Since there was no depth, I added some small rotini to give this dish something to hold on to. Also I used almond milk and some curry was a must for me as well …

  118. Miriam Says:

    Sounds as though you did really well Ali, don’t apologize for the use of curry, I use it for just about everything (yup, I’m an addict for it) except for desserts ! I very much look forward to your future comments on my blog ! :)

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