Tag: mushrooms

Easy mid-week vegan tofu mushroom “pizzas”

When my girlies were little I used to make a “pizza” which had a courgette (zucchini) base, pesto for the tomato sauce and tofu for the cheese, so when I went to pick up my weekly supply of organic mushrooms and Pattie of Simply Mushrooms had these […]

Easy mid-week Caprese stuffed mushrooms

My friends Pattie and Pete, in St. Lucia, who I have told you about before now, regularly produce these lovely organic mushrooms. They did have a set back some months ago when we had a storm which came with a lot of water and literally […]

Aubergine and lentil vegetarian casserole with creamy mushroom layer

Vegetarian Casserole


I’ve now made this a few times and it is truly delicious. Its sort of a moussaka-ish experience. Mark said eating this makes you think you’re eating a rich and decadent casserole, but in reality its low glycemic, high fibre, only complex carbs and just downright satisfying.

My motivation for this was simply because I had aubergines in the fridge, a pot of my freshly made tomato sauce in the freezer and lovely St. Lucian locally grown, organic mushrooms and aubergines. In a pinch, because I really want you to try this, you could use store bought fresh tomato sauce, but only if its provenance is good and healthy.

Vegetarian Casserole


serves 6

1 quantity fresh tomato sauce (approx 700ml/25 oz)

454/500g (1 lb) baby portobello mushrooms

300g(1.5 c)  brown lentils cooked in lots of water

1kg (2lb) aubergine (eggplant)

120g (1 c) sharp cheddar

100g (4 oz) butter

60g (2 oz) plain flour (5 tbsp)

700ml (25 oz, 3 c) milk

olive oil for roasting aubergine

Begin by cutting the aubergines into thickish rings and roast until cooked through, in a single layer, in a small amount of olive oil, in a hot oven.

Chop the mushrooms into rough chunks.

Vegetarian Casserole

You now need to make a basic béchamel sauce.

Quick reminder…..melt the butter and add the flour stirring constantly over low heat. This is called a “roux.” In a considered way add the milk while stirring. What’s happening is the starch granules in the flour are bursting thereby thickening the sauce. The trouble is that if you don’t stir you will end up with lumps which aren’t very pleasing. Once your sauce starts to gently bubble, and you let it for a minute or two, it won’t get any thicker, so you can add the mushrooms and let them cook in this sauce over a very gentle heat. This will take about 10 minutes. Don’t worry if it seems a bit dry to start as the mushrooms spring quite a bit of water. Season with salt and pepper. Add the cheddar cheese.

Vegetarian Casserole

Vegetarian Casserole

The layering goes as follows:

  • spoonful or two of tomato sauce
  • all lentils
  • spoonful or two of tomato sauce
  • all aubergine rings
  • some tomato sauce
  • all mushroom sauce

Vegetarian Casserole

Bake uncovered in 180ºC (350ºF) oven for 45 minutes or until the casserole is bubbling and is golden brown on top.

Vegetarian Casserole

Vegetarian Casserole

Vegan mushroom and tofu loaf

The Sun Temple Vegan Tofu Loaf Recipe We can now get these firm, delicious, fresh mushrooms grown organically in St. Lucia and I always seem to have a bag of them waiting to be made into something. I’ll own up right now and say that […]