The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
2 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
-
160g dried brown lentils(whole brown lentils (100%))
- 2 aubergine
- 1 courgette
-
400g passata(tomatoes, salt, citric acid)
- 3 garlic clove
- 240g green beans
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 onion
-
160g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 pepper
Allergens
Contains:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 81Kcal | 420Kcal |
| 337kJ | 1758kJ | |
| Fat | 4.1g | 21g |
| of which saturates | 1.7g | 9.0g |
| Carbohydrates | 8g | 39g |
| of which sugars | 2.7g | 14g |
| Protein | 3.3g | 17g |
| Salt | 0.3g | 1.5g |
| Fibre | 2.5g | 13g |
Vegan
Prep in 10
1/3 daily fibre
5 of 5 a day
Creamy Aubergine & Lentil Bake with Green Beans
Creamy béchamel, enriched with coconut yoghurt and nutritional yeast. Hearty tomato sauce packed with gorgeous veg. Your vegan lentil bake combines all your favourite flavours, minus the meat. Baked till golden and dripping with juices. Serve it up with fresh, fibre-rich green beans.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the lentils and boil for 20-25 mins, until cooked, then drain. Dissolve the stock cube in a jug with 200ml hot water.
- Slice the aubergines into 1/2cm discs. Place on a lined baking tray and toss with 2 tbsp oil, a pinch of sea salt and black pepper. Roast for 18-20 mins, until soft.
- Roughly dice the onion. Heat a large frying pan with 1 tbsp oil on medium heat. Add the onion and cook for 5 mins. Roughly dice the courgette and pepper. Finely chop or crush the garlic. Add everything to the pan, cook for 1 min, then add the passata and stock. Simmer for 5 mins, then add the cooked lentils and cook for another 4-5 mins, until thickened.
- Make the béchamel; in a small bowl, mix the yoghurt and nutritional yeast with a pinch of sea salt, black pepper and 2 tbsp cold water.
- Transfer the lentil mixture to an ovenproof dish. Lay the roasted aubergine slices evenly over the top. Spread the béchamel over the aubergines. Bake for 10 mins, until golden.
- Rinse the saucepan clean then refill with hot water and bring to a boil. Trim the green beans, then add to the saucepan. Boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper.
- Serve the aubergine bake alongside the green beans.
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