Insatiably Mouthwatering Middle Eastern Style Vegan Bake

There is something super comforting and filling about a baked dish. It allows you to make multiple layers, all adding to the flavor, texture, and richness of the dish. If I am given a choice, I would almost always pick a baked dish over a stove-top-cooked one. Baking just adds that umami taste so many dishes lack!

Now I am presenting you a most wondrous bake – after tasting it, you will be lost for words! It merges the flavors of the Middle East with a touch of Greek and Turkish, and you simply won’t believe how good it is. You are going to love it!

For best results, make, bake, and also share with non-vegans!

What you’ll need:

For the Sauce

  • 2 Tbsp (30 ML) olive oil
  • 3 spring onions, chopped
  • 3 cloves garlic, chopped
  • 1 400g tin tomato pulp (chopped canned tomatoes)
  • 2½ cups vegan mince meat (vegan ground crumble)
  • 6 to 8 sundried tomato halves, chopped
  • ¼ red pepper chopped
  • 2 Tbsp tomato paste
  • ½ tsp smoked paprika
  • 1 Tbsp coconut oil (if possible unflavoured)
  • 1 tsp dried mint
  • 1 tsp cumin powder
  • ¼ cup water
  • salt to taste
  • a drizzle of olive oil

For the Cheese Sauce

  • 2 cups (500 mL) soy milk, or other non-sweetened milk
  • 1 Tbsp all-purpose plain flour
  • 3 Tbsp nutritional yeast
  • 2 Tbsp olive oil
  • ½ tsp fine garlic granules
  • salt (don’t omit)
  • a knob of vegan butter or margarine
  • ¼ tsp turmeric powder
  • 1 tsp vegetable stock powder or granules
  • a little water if needed

For the Vegetable Layers

  • 1 large eggplant/aubergine, cut lengthways  fried in a griddle pan and set aside
  • 2 medium courgettes/zucchini cut lengthways fried in a griddle pan and set aside


  • olive oil for greasing
  • 2 cups vegan grated cheese of your choice
  • ground paprika (for dusting the top)

For the full preparation instructions, check out the original recipe here.

For 145 more recipes that will make your mouth water, check out the Succulently Nutrient Full Recipe Book.