Lentil ratatouille with a cauliflower cheese crumb

Serves: 4
Prep: 15
Cook: 30

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

Method

    Tips

    • Instead of Bean Supreme™ Wholefood Mince, you can use crumbled tofu.
    • Prep ahead by dicing the vegetables and storing them in an airtight container in the fridge until ready to cook. Once the dish is done it can be frozen or stored in the fridge for up to 3 days.

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