this is one of our most favorite casseroles in the colder winter months, and it seems that each time i prepare it, i switch a few things up. the original version can be found here, and the actual original- not my spin on it- can be found in the garden of vegan (pg 147). in fact, i can find the page immediately because i have spilled the sauce over the page so many times that it’s beige. tee hee hee.
here’s tonight’s version:
Mega Mushroom and Eggplant Bake
serves 6
2 portobello caps, 1 inch dice
1 med eggplant, peeled and cut into 1 inch dice
1 lb cremini mushrooms, sliced
1 lb button mushrooms, sliced
1 red onion, caramelized*
1 c roasted almond butter
1/2-3/4c boiling h20
1/2 tbs vegetable bullion
1 tsp herbs du provence
1 clove garlic, minced
2 tbs nutritional yeast
1/4 c red wine, whatever lying around
* to caramelize my onions i first slice them thinly before adding them to a pinch of salt and a few tablespoons earth balance in a cast iron pan. i saute them until soft and then pop them into a 350 degree onion to finish off while i prep everything else. they take about 20-30 minutes once they go in.
combine the mushrooms, onions, and eggplant in a lasagna pan.
thin the almond butter into the hot water, and whisk in the remaining ingredients. pour over the veggies, and cover the pan tightly with foil. bake at 350 for 45 minutes, or until bubbling and the mushrooms have released their liquids. uncover and bake for another 15 minutes to brown the top. serve over brown rice, or couscous with something green. i also sprinkled mine with truffled sea salt and garlicky green “parma!”. yum!
