Our Recipes

Directions

1. Pre-soak ½ cup cashews in water for 4 hours.
2. Preheat the oven to 180°c.
3. Heat a large pot over medium-high heat, add 2 tbsp of water and add the onion, stirring frequently.
4. Grind the coriander seeds and black peppercorns in a mortar and pestle. As the onion begins to soften, add the mustard seeds, cumin seeds, ground coriander seeds, ground peppercorns and carrot to the pan. Add a splash more water if the spices stick to the pan. Add the eggplant and stir constantly to ensure that the spices do not burn.
5. When the eggplant begins to soften, add the garlic, ginger, turmeric and stir well.
6. Add the can of diced tomatoes, tomato paste, vegetable stock and lentils.
7. Bring to the boil and then reduce heat to maintain a simmer for about 30 minutes, cover, stirring often, until the lentils are tender and most of the liquid is absorbed. You may need to add more water or vegetable stock if the mixture is too dry.
8. While the mixture is simmering, make the pie topping. Start by roughly chopping the cauliflower and steam it until soft.
9. Place the steamed cauliflower in a blender. Drain the soaked cashews and add to the blender, along with the nutritional yeast and plant milk. Blend on high until a smooth consistency is achieved (add more milk or water if needed).
10. Once the lentil mixture is cooked, pour into a large ovenproof dish (or divide into 4-6 smaller individual ovenproof dishes).
11. Top with cauliflower mash and cook in the oven for about 20 minutes, or until cauliflower topping is starting to brown.