Lentil ratatouille with a cauliflower cheese crumb
Prep
15 min
Cook
30 min
Serves
4
Skill
Vegetarian
.jpg?format=webp&width=1376 "Lentil ratatouille with a cauliflower cheese crumb")
Prep
15 min
Cook
30 min
Serves
4
Skill
We’ll challenge anyone to pick this as meat-free. A deliciously good mix of two family favourites – cottage pie meets the classic cauliflower cheese. Yummy, filling and so good as leftovers, plus it’s packed with over 30g of protein per serve.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red capsicum, diced
- 1 courgette, diced
- 1 eggplant, diced
- 1 x 400g can diced tomatoes
- 1 x 250g packet Bean Supreme™ Wholefood Mince
- 1 x 400g can lentils, drained and rinsed
- 1 small cauliflower, cut into florets
Bechamel sauce:
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 cups So Good™ Soy Regular
- 1 cup grated cheese (such as Edam or mozzarella)
Crispy crumb:
- 1/2 cup breadcrumbs
- 1 tbsp olive oil
Optional garnish:
- Fresh parsley or basil, chopped
Nutrition per serving
2480 kJ
energy kj
31 g
protein
5 g
saturated fat
14.9 g
dietary fibre
54 g
carbohydrate
19 g
sugars
590 mg
sodium
Method
- Preheat your oven to 180°C.
- In a large oven-safe pan or casserole dish, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until fragrant and slightly softened.
- Add the Bean Supreme Wholefood Mince and brown on high for 2–3 minutes, then add the capsicum, courgette, and eggplant to the pan. Cook for another 5 minutes, stirring occasionally until the vegetables have slightly softened.
- Stir in the diced tomatoes and lentils to the veggie mix. Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavours to meld together. If you have extra time on your side, you can pop this in the oven with the lid for 10-15 minutes for extra gooeyness and flavour.
- While the ratatouille is simmering, steam the cauliflower florets until tender. Drain well and set aside.
- To prepare the bechamel sauce, heat oil in a saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes until it forms a smooth paste. Continue to whisk while gradually pouring in the soy milk. Whisk until the sauce thickens, about 5 minutes.
- Remove the saucepan from heat and stir in the grated cheese until melted and smooth.
- Top the ratatouille with the steamed cauliflower then spread the bechamel sauce evenly over the top of the ratatouille in the pan or casserole dish.
- In a small bowl, combine the breadcrumbs with oil and mix until the breadcrumbs are evenly coated. Sprinkle the breadcrumb mixture over the bechamel sauce.
- Place the pan or casserole dish in the preheated oven and bake for 15 minutes or until the top is golden brown and crispy. Remove from the oven and garnish with fresh parsley or basil, if desired.
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red capsicum, diced
- 1 courgette, diced
- 1 eggplant, diced
- 1 x 400g can diced tomatoes
- 1 x 250g packet Bean Supreme™ Wholefood Mince
- 1 x 400g can lentils, drained and rinsed
- 1 small cauliflower, cut into florets
Bechamel sauce:
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 cups So Good™ Soy Regular
- 1 cup grated cheese (such as Edam or mozzarella)
Crispy crumb:
- 1/2 cup breadcrumbs
- 1 tbsp olive oil
Optional garnish:
- Fresh parsley or basil, chopped
Nutrition per serving
2480 kJ
energy kj
31 g
protein
5 g
saturated fat
14.9 g
dietary fibre
54 g
carbohydrate
19 g
sugars
590 mg
sodium
- Preheat your oven to 180°C.
- In a large oven-safe pan or casserole dish, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until fragrant and slightly softened.
- Add the Bean Supreme Wholefood Mince and brown on high for 2–3 minutes, then add the capsicum, courgette, and eggplant to the pan. Cook for another 5 minutes, stirring occasionally until the vegetables have slightly softened.
- Stir in the diced tomatoes and lentils to the veggie mix. Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavours to meld together. If you have extra time on your side, you can pop this in the oven with the lid for 10-15 minutes for extra gooeyness and flavour.
- While the ratatouille is simmering, steam the cauliflower florets until tender. Drain well and set aside.
- To prepare the bechamel sauce, heat oil in a saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes until it forms a smooth paste. Continue to whisk while gradually pouring in the soy milk. Whisk until the sauce thickens, about 5 minutes.
- Remove the saucepan from heat and stir in the grated cheese until melted and smooth.
- Top the ratatouille with the steamed cauliflower then spread the bechamel sauce evenly over the top of the ratatouille in the pan or casserole dish.
- In a small bowl, combine the breadcrumbs with oil and mix until the breadcrumbs are evenly coated. Sprinkle the breadcrumb mixture over the bechamel sauce.
- Place the pan or casserole dish in the preheated oven and bake for 15 minutes or until the top is golden brown and crispy. Remove from the oven and garnish with fresh parsley or basil, if desired.