PALEO, VEGAN, GLUTEN FREE & DAIRY FREE
This portion is made for two, so double or treble if your cooking for more!
NUTRITIONAL VALUE
Amount Per Serving
Calories 263
Calories from Fat 173
Total Fat 19.2g
Saturated Fat 3.5g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 95mg
Potassium 305mg
Total Carbohydrates 15.9g
Dietary Fiber 2.5g
Sugars 4.1g
Protein 8.6g
Vitamin A 7%•Vitamin C 33%Calcium 5%•Iron 23%
INGREDIENTS
For the Layers:
3/4 of an aubergine
1 zucchini
1 portobello mushroom
handful of spinach
For the creamy cashew sauce:
1/2 cup of cashews soaked
salt
pepper
olive oil
For the tomato sauce
5 baby tomatoes
2 spring onions
1 clove of garlic
1/4 cup of tomato passata
salt
pepper
olive oil
METHOD
Soak the cashews for at least 3 hours prior to using. Drain off the water and add the cashews to a blender along with the salt, pepper and a glug of olive oil.
Blitz until creamy and smooth. Set aside to use for later.
Slice the portobello mushroom into thin pieces also, everything should be ready to assemble at this point.
Keep layering until all of the ingredients are used up, making sure to finish with the aubergine on top.
Sprinkle with a final bit of salt and pepper and place in a preheated oven for 15 minutes(this is just to cook the mushroom and ensure everything is heated through).
Cut in half, serve & enjoy.