Saturday, 15 October 2011

Mexican Aubergine and Sweet Potato Casserole

Kitchen Play List: Maroon 5 ~ It Won't Be Soon Before Long Album

Casserole season is in full swing in this house. And for a vegan house they come in many guises and we enjoy them all. We particulary enjoyed this one. Linda Majzlik's cook book library has been a blessing to me over the years. Her books aren't fancy... no flash photos... just good and tasty recipes. One of our favourites is The Vegan Taste of Mexico.

With the comforting sweet potato as a topping and a filling crammed pack full of ingredients and flavours it's hard not to enjoy this. It wasn't a hassle to make the tomato sauce first and then the casserole. Obviously if you don't enjoy cooking then maybe you wouldn't but it is the work of minutes and so worth it. The bean, veggie and granules of TVP mix is simple to put together. 

The results are a rich, spicy and comforting casserole that has a difference. We enjoyed every mouthful. The recipe calls for crumbled tortilla chips over the top of the sweet potato but I didn't use those as we aren't eating pre-made foods right now, but I don't think the casserole lacked anything for leaving them off. If you use them...drop me a line and let me know what they were like? 

Mexican Aubergine and Sweet Potato Casserole ~ So good!
Mexican Aubergine and Sweet Potato Casserole
(Recipe from A Vegan Taste of Mexico/Majzlik)

1 1/4lb aubergine, diced
1 1/4lb sweet potato, peeled and diced
1 quantity of tomato sauce (Recipe below)
8oz red pepper, chopped
1 14oz tin of red kidney beans, rinsed and drained
2oz TVP granules
1 red onion, peeled and finely chopped
2 green chillies, finely chopped
4 tbsp veggie oil
1 tsp ground cumin
16 fl oz veggie stock
1oz tortilla chips, crushed -opt

Heat the oil and gently try the aubergine, onion and chillies for 10 minutes, stirring frequently to prevent sticking. Add the tomato sauce, TVP, red pepper, cumin and stock and combine well. Bring to the boil, cover and simmer for 10 minutes, stirring occassionally. Remove from the heat and stir in the kidney beans. Transfer the mixture to a shallow ovenproof dish. 

Boil the sweet potato dice in hot water until just tender. Drain and place evenly over the top of the filling. 

Evenly placed chunks of sweet
Sprinkle the crushed tortilla chips on top, cover and bake in a pre-heated oven at 180'C/350'F/Gas Mark 4 fpr 30 minutes. Serve with a green salad or steamed veggies. 


Lindas Mexican Tomato Sauce

1 14oz tin of chopped tomatoes
1 med onion, peeled and finely chopped
1 garlic clove, crushed
1/4 one red chilli, finely chopped
1 dsp corn oil
1 dsp tomato paste
1/2 tsp dried oregano
black pepper

Heat the oil and soften the onion, garlic and chilli. Add the remaining ingredients and stir well. Bring to the boil, cover and simmer gently for 10 minutes, stirring occasionally.

See...simple...and well worth it!