The Renowned ‘No-Lamb’ Middle Eastern-Style Bake

A touch of Middle East, Greek and Turkish flavors the vegan way.

There are actually tons of amazing talented home cooks and chefs that you could find online. And I love how much generous they are in sharing their recipes to the rest of the world.

Here is one of the many recipes I found online from very a brilliant chef. The flavors she has incorporated in this recipe are beyond amazing and it’s super healthy. I was simply left at awe after I tried making this recipe and tasted it. It might a bit of work to complete the whole dish, but it is definitely worth all the effort. The Middle East, Greek and Turkish flavors that she has incorporated in this very recipe is something to really try out.

The plus side is your vegan friends will definitely love it as much as you do.

Check out the recipe below.


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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)



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For the Sauce

Heat up the oil in your frying pan (I used a cast iron skillet), and fry your spring onions until slightly golden.

Next, stir in your garlic, and mix until it is slightly golden.

Then add your red pepper and tomato puree, and mix for a couple of minutes.

Now add your vegan mince, and mix again. Then add the remaining ingredients, and simmer gently for 20 minutes until the sauce thickens.

Taste for salt, and set aside.

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For the Cheese Sauce

Place all the ingredients in a ‘milk’ pan and whisk.

Heat the mixture up, mixing virtually non-stop, until you have a thickish consistency.  Lower the heat, and continue cooking for a further minute or so.

To Assemble

Pre-heat your oven to 375ºF (190ºC)

Grease a suitable Pyrex (or similar) oven dish (mine was around 7” diameter, 3” deep) then place the eggplant slices across the base and sides of the dish, so that they overlap one another.  Then add half your ‘meat sauce’ to the base, followed by the zucchini slices, and half of the cheese sauce (try to even the ingredients out with the back of a large spoon).

Next, add the rest of the meat sauce, then cover with a mixture of the remaining eggplant and zucchini slices – don’t worry, there won’t be enough to seal it, but that’s exactly what we want for the top – a random mix of things.

Then add the remaining cheese sauce, any grated or cut up vegan cheese, and finally sprinkle on some paprika with a drizzle of olive oil. Bake in the oven for 30 to 40 minutes, and remove when it’s really golden. Allow to cool down for 20 minutes before serving, as it will be piping hot.  This can also be made a day ahead. Enjoy !