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Yogi recipe: gnocchi with tempeh, eggplant and tomato sauce

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Last year I went to Frankfurt for the first time in my life and it was such an amazing city to discover, especially since it was super easy to find delicious vegan food ! In the Veganz supermarket there is this small café (Sesamo) where you can get delicious food to take away or eat there (there are some high chairs with high tables against the windows), they sell pastries too, all vegan! I love gnocchi, but it’s not easy to find a vegan version, at least not in Belgium. Hence I was super happy to find a gnocchi recipe with eggplant, tempeh, mozzarella and tomato/ basil sauce. I ate it twice that weekend …

Back home I’ve tried to recreate the recipe, hereby my version:

gnocchi - tomato and aubergine

Ingredients*

  • 1 block of tempeh
  • 1 large or 2 small eggplants
  • 1 portion tomato sauce (home-made or bought)
  • Gnocchi (I buy a vegan version at an organic supermarket)
  • Fresh basil
  • Vegan mozzarella cheese, i.e. Daiya, Tofutti or Cheezly (so far, I’ve only found it in Ekoplaza, in the Netherlands)

*I use mostly organic, unless impossible to find.

Preparation
Preheat the oven to 180°C.
Cut the tempeh in 1 or 2 cm pieces or strips. Marinate it for at least 30 minutes in a mix of shoyu or tamari sauce mixed with some olive oil and black pepper. Wash and cut the eggplant in cubes, add salt, leave it for about 30 minutes until the water comes out of the eggplant, use paper towels or a clean kitchen towel to wipe off the excess water.
Sprinkle olive oil and black pepper on the eggplant cubes, spread out on an oven plate, in one layer and put in the oven. (You can add garlic if you like that’s not a sattvic ingredient, so I don’t use it in my yogi recipes). Add the tempeh in an oven plate and put in the oven as well. After about 10 or 15 minutes, turn the eggplant (or when well baked), idem for the tempeh. Cut the mozzarella cheese in thin slices. Wash the basil and shred the leaves. Boil a big pot of water for the gnocchi. When the tempeh and eggplant are well baked, transfer them to a big pot, add the tomato sauce, fresh basil and mozzarella cheese, add salt and pepper to your taste. You might want to add some fresh cherry tomatoes (when in season) and leave the sauce for an additional 5 to 10 minutes. Prepare the gnocchi according to the instructions. Serve the sauce on top of the gnocchi and serve directly. Garnish with some freshly washed basil leaves. You can serve the gnocchi with a seasonal salad.

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Author: Ambika Yoga

Ambika Yoga is about the 5 points of yoga: proper exercise, proper breathing, relaxation, proper diet, positive thinking & meditation. Want to feel energized with a healthy body & mind? Come and join the classes !

One thought on “Yogi recipe: gnocchi with tempeh, eggplant and tomato sauce

  1. Pingback: Eggplant, spinach and tofu lasagne (V) | Ambika Yoga

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