🥦🥕 Veggie Loaded: Featuring Layers (Vegan Layered Bake)

🧺 Ingredients

Veggie layers:

• 1 zucchini, thinly sliced

• 1 eggplant, thinly sliced

• 1 cup carrots, grated

• 1 cup spinach, chopped

• 1 cup mushrooms, sliced

• 1 bell pepper, chopped

Sauce layers:

• 2 cups tomato pasta sauce

• 1 tsp garlic powder

• 1 tsp dried oregano or Italian seasoning

• Salt & black pepper to taste

Creamy layer:

• 1 cup cashews (soaked 2–4 hours)

• ¾ cup water

• 2 tbsp lemon juice

• 1 clove garlic

• Salt to taste

Other:

• Olive oil for brushing

• Vegan cheese (optional)

👩‍🍳 Instructions

1. Prep veggies
   Lightly brush zucchini and eggplant slices with olive oil. Pan-grill or bake 5–7 minutes to soften.

2. Make creamy layer
   Blend soaked cashews, water, lemon juice, garlic, and salt until smooth.

3. Season sauce
   Mix tomato sauce with garlic powder, oregano, salt, and pepper.

4. Assemble layers
   In a baking dish:

   • Tomato sauce

   • Zucchini + carrots

   • Creamy cashew sauce

   • Spinach + mushrooms

   • Tomato sauce

   • Eggplant + bell pepper
     Repeat until dish is full. Finish with sauce + vegan cheese (if using).

5. Bake
   Cover and bake at 180°C (350°F) for 30 minutes.
   Uncover and bake 10 more minutes.

6. Rest & serve
   Let it rest 10 minutes before slicing—layers set beautifully ✨