Today’s sunday, which means tomorrow is… Meat-Free Monday!  What are you cooking?

This week’s recipe is Veggie Bake

Veggie Bake

You will need:

• 1 butternut
• 1 medium aubergine
• 2-3 courgettes
• 2-3 medium potatoes
• 2 bell peppers

• 2 x onions
• 2 x tins chopped tomatoes
• Italian herbs (thyme, oregano, or similar)

• salt and pepper for seasoning
• cheese for topping

Start with the butternut: peel and chop into thin slices, about ½ cm (¼ inch) thick.  Add a little oil, wrap in foil and bake in oven for about 25 minutes

While the butternut is cooking, make a tomato sauce as follows: chop the onions finely, fry in a little olive oil, add tinned tomatoes, add salt and Italian herbs and allow to cook for 15 minutes.  (Or alternatively, use a shop-bought tomato sauce.)

Next make the cheese sauce as follows: melt the butter in a saucepan.  Add the flour and mix well until it makes a smooth, bubbling paste.  Add the milk, stirring all the time until the mixture starts to thicken.  Add the grated cheese and stir until it’s melted in.  (Or alternatively, use a shop-bought cheese sauce)

Slice all the veggies about ½ cm (¼ inch) thick.  Once the butternut is cooked, take a lasagne-type dish and layer the veggies.  In between every later, add either a layer of tomato sauce OR a layer of cheese sauce.

Once finished, top with more grated cheese and bake for about 45 minutes until the cheese is melted and crunchy.

Serves 4-6

What can I do?

Be part of Meat-Free Monday by going meat-free one day a week (Or more days, if you feel like it!)  Learn some new recipes and spread the word.  Too easy!

Tell us your meat-free stories or share some recipes in the comments section below: