Category, , , , , DifficultyIntermediate

Powered by plants this vegan vege stack serves a crowd + nourishes the soul.

Yields1 Serving
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
Ingredients
 800 g pumpkin
 700 g sweet potato
 600 g eggplant
 600 g zuchinni
 400 g mushrooms
 800 g roast pumpkin
 1.25 l tomato sauce (see recipe)
 150 g cashew cheese
Tomato Sauce
 2 onions
 2 tbsp garlic crushed
 ½ cup tomato paste
 2.50 kg organic canned tomatoes
 4 tbsp olive oil
 4 tsp rice malt syrup
 1 cup sundried tomatoes
 1 bunch basil leaves, picked off stalk + chopped
Cashew Cheese
 2 tsp lemon juice freshly squeezed
 2 cups (300 gms) raw cashews
 1 l water
 sea salt
 200 ml rice milk
 1 tsp caraway seeds
 3 sprigs parsley
Side Salad
 6 heirloom tomatoes
 2 cucumbers, sliced
 1 butter lettuce
 olive oil, dash
Tomato Sauce
2

METHOD

1. Pan fry onions in oil on med heat until clear. Add garlic, fry 1 min
2. Add tomatoes, paste, oregano & rice malt syrup
3. Cook through for approx 30 - 45 mins on med low heat.
4. Add sundried tomatoes. Mix through + cool
5. When cool add chopped basil + set aside

Cashew Cheese
3

METHOD

1. Boil raw nuts with water, then change water, reboil
2. Reduce to simmer for 15 minutes
3. Drain and blend in food processor with the milk, herbs, caraway seeds
and salt to a cream cheese consistency.

Vege Stack
4

METHOD

1. Slice all vegetables into long thin pieces.
2. Cook sliced mushrooms in oven for 10 mins on 190ºC
3. Layer stack in tray – tomato sauce first (~2 cups), followed by pumpkin
layer then a layer of each vegetable
4. Add another 2 cups tomato sauce
5. Start with pumpkin again and layer. Finish all layers.
6. Finish off with tomato sauce
7. Cook in oven for 180ºC for ~25 - 30 mins, covered. Check to make sure
vegetables are cooked through but not mushy.
8. Prepare side salad. Slice ingredients, layer + drizzles with olive oil

TO SERVE
5

1. Place side salad on a plate.
2. Serve a piece of vegetable stack topped with a small dollop of cashew
cheese.

Ingredients

Ingredients
 800 g pumpkin
 700 g sweet potato
 600 g eggplant
 600 g zuchinni
 400 g mushrooms
 800 g roast pumpkin
 1.25 l tomato sauce (see recipe)
 150 g cashew cheese
Tomato Sauce
 2 onions
 2 tbsp garlic crushed
 ½ cup tomato paste
 2.50 kg organic canned tomatoes
 4 tbsp olive oil
 4 tsp rice malt syrup
 1 cup sundried tomatoes
 1 bunch basil leaves, picked off stalk + chopped
Cashew Cheese
 2 tsp lemon juice freshly squeezed
 2 cups (300 gms) raw cashews
 1 l water
 sea salt
 200 ml rice milk
 1 tsp caraway seeds
 3 sprigs parsley
Side Salad
 6 heirloom tomatoes
 2 cucumbers, sliced
 1 butter lettuce
 olive oil, dash

Directions

Tomato Sauce
2

METHOD

1. Pan fry onions in oil on med heat until clear. Add garlic, fry 1 min
2. Add tomatoes, paste, oregano & rice malt syrup
3. Cook through for approx 30 - 45 mins on med low heat.
4. Add sundried tomatoes. Mix through + cool
5. When cool add chopped basil + set aside

Cashew Cheese
3

METHOD

1. Boil raw nuts with water, then change water, reboil
2. Reduce to simmer for 15 minutes
3. Drain and blend in food processor with the milk, herbs, caraway seeds
and salt to a cream cheese consistency.

Vege Stack
4

METHOD

1. Slice all vegetables into long thin pieces.
2. Cook sliced mushrooms in oven for 10 mins on 190ºC
3. Layer stack in tray – tomato sauce first (~2 cups), followed by pumpkin
layer then a layer of each vegetable
4. Add another 2 cups tomato sauce
5. Start with pumpkin again and layer. Finish all layers.
6. Finish off with tomato sauce
7. Cook in oven for 180ºC for ~25 - 30 mins, covered. Check to make sure
vegetables are cooked through but not mushy.
8. Prepare side salad. Slice ingredients, layer + drizzles with olive oil

TO SERVE
5

1. Place side salad on a plate.
2. Serve a piece of vegetable stack topped with a small dollop of cashew
cheese.

Vege stack, heirloom tomato salad + cashew cheese