Potatoe-aubergine casserole with vegan bechamel sauce

You are looking for a delicious main meal? How about a potato-aubergine casserole with vegan bechamel sauce?

For 4 portions:

  • 600 g potatoes
  • 1 aubergine
  • 12 cherry tomatoes
  • some rocket leaves
  • 1 tbsp. olive oil
  • salt, pepper
  • 100 g tofu

For bechamel sauce

  • 60 g vegetable margarine
  • 80 g flour
  • ½ l of soy milk (or ¼ l soy milk and ¼ l of water)
  • 2 spring onions
  • salt, pepper, nutmeg

Peel, wash and cut the potatoes into thin slices. Wash the aubergine and tomatoes and cut them into slices, too.

Then cook the bechamel sauce in a pot. First melt the butter and add the flour slowly. Mix the flour and the butter with a whisk and sweat it (it should not be brown). Now add the soy milk (and water) little by little and bring to the boil while constantly stirring. Cut the spring onion into slices and mix them with the mass. Season the sauce according to taste with salt, pepper, and a pinch of nutmeg.

Spread the baking thin with the olive oil. Put the potato slices as a first layer. Then add a layer of aubergine. Add some salt and pepper and a layer of bechamel sauce. After that place some rocket leaves as an intermediate layer. Add further layers in this order. The last layer are auberigines and about them the tomatoes. After that crumble the tofu into small and place it over the casserole as a conclusion. Bake it with 180 °C for about 40 minutes until the potatoes are cooked.