Cashew Aubergine Parmigiana

Lunch & Dinner

5 Aug

serves 6 | PREP TIME: 10mins | COOK/bake/chill TIME: 1 hour 15 mins

PER SERVING

CALORIES: 381 | FAT: 17g | CARBS: 42g |  PROTEIN: 14g

This is a delectable vegan twist on the classic Italian dish. Packed with rich, wholesome flavours it is perfect for when hosting guests as it can be conveniently pre-made and also great to have in the fridge as an easy dinner ready to be heated up.

Ingredients

1⁄2 teaspoon sugar
3 tablespoons nutritional yeast
1 tablespoon white miso paste
Juice from 1 lemon
3 tablespoons cornflour
250ml milk (dairy free if required)
1 large bunch of fresh basil leaves
Grated mozzarella to top (dairy free if required)

3 large aubergines (thinly sliced)
2 tablespoons extra-virgin olive oil
150g cashew nuts
1 large white onion (finely diced)
4 garlic cloves (crushed)
1 can of good quality chopped tomatoes
400ml passata
1 1⁄2 teaspoons dried Italian seasoning
1⁄2 teaspoon salt

Method

Begin by preheating the oven to 180c. Place the thinly sliced aubergines in baking trays, drizzle with some olive oil and place in the oven to roast for 35-40 minutes.
Meanwhile cover the cashew nuts in boiling water and put to one side.
Heat a saucepan on a medium heat and add 1 tablespoon of olive oil along with the finely diced onion.
After a few minutes add the crushed garlic and leave to sauté for a few minutes more.
Once the onion has softened, add the chopped tomatoes, passata, Italian seasoning, salt and sugar.
Combine and leave to simmer on a low-medium heat for 20-25 minutes, until the aubergines are cooked.
Drain the cashew nuts and add them to a high-speed blender with the nutritional yeast, white miso paste, lemon juice, cornflour and milk. Blend until completely smooth.
Option now to also blend the tomato sauce mixture, but I quite like it with the texture.
Line an ovenproof dish with some of the tomato sauce, then load up with a layer of sliced aubergines and a few spoonful’s of the cashew sauce.
Add some basil leaves and then repeat until you have three layers of aubergines.
Finish with a layer of the cashew sauce, then top with some grated mozzarella.
Place into the oven for 20-25 minutes until the top is golden.
.Serve with some extra basil leaves on top, and a drizzle of olive oil and pinch of pepper should you wish. Option to serve with a simple side salad.

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Sarah Ann Macklin, ANutr

Sarah Ann Macklin, is hailed as the Jamie Oliver of the nutrition world by Marie Claire. Sarah is an award-winning AfN-accredited nutritionist, and is well-respected in her field.

She is a renowned podcast host, public speaker, TEDx speaker, international model, and health journalist, and was named Woman of the Year in 2019 by Rake Magazine.

In addition to her personal accomplishments, Sarah Ann founded the Be Well Collective, a not-for-profit organization that focuses on preventative mental health initiatives. Her top 4 UK podcast, Live Well, Be Well, has garnered significant success and furthered her reach in the health and wellbeing space.

In 2018, Sarah Ann presented her findings on dietary guidelines and their connection to the Type 2 diabetes epidemic at the European Parliament in a campaign called "Big Food and Big Pharma: Killing for Profit?" Two years later, she launched a public health campaign through her book, The Great British Veg Out, which encouraged the UK to implement its 5-a-day initiative gaining support from Gary Barlow to Victoria Pendleton.

Drawing from her 15 years as a successful international model, Sarah identified the lack of nutritional guidance for young women and men in the industry. This inspired her to establish the Be Well Collective, which has since hosted education summits for up to 500 attendees at a time, conducted over 20 workshops, and launched two mentoring programs, as well as providing online resources weekly. So far, Sarah and her organization have supported over 1000 young people in person, providing essential and sometimes lifesaving services.

Sarah's 2019 TEDx talk, "Are models, role models?" further solidified her role as a recognized public speaker on physical and mental health. She has also contributed to esteemed publications such as the Financial Times, Telegraph, Evening Standard, Women's Health, Esquire, Mr Porter, and Harper's Bazaar.

https://www.youtube.com/@livewellbewellsarah