Falafel casserole

Dunja says: “It’s hard to resist melted cheese in this comforting casserole-style dish! This is something different that everybody will enjoy.”

Serves 2–3

Ingredients

230ml tomato sauce (below)
7-9 leftover falafel
50g grated white cheddar-style vegan cheese that melts well
olive oil, to drizzle
blanched broccoli or any other greens, to serve
toasted sourdough bread or creamy mashed potatoes, to serve

For the tomato sauce (makes about 375ml)

3 tablespoons extra virgin olive oil
1 large onion (about 120g), finely chopped
1 teaspoon vegetable bouillon powder or ½ bouillon cube (optional)
1 teaspoon dried oregano or basil
1 tablespoon rice or maple syrup
1 tablespoon tamari soy sauce
230ml tomato passata
2 garlic cloves, crushed
2 tablespoons freshly chopped parsley or snipped chives
salt and freshly ground black pepper
large baking dish

Method

Start by making the tomato sauce. Heat the olive oil in a pan over a medium heat and saut. the onion until translucent.

Add the bouillon powder/cube, herbs, syrup and tamari, and stir until the onion soaks up the spices; about two minutes.

Add the passata and bring it to the boil. Now lower the heat and leave to simmer, uncovered, for about 10 minutes, or until thick. At the very end of cooking, add the garlic, parsley or chives and an extra drop of olive oil. Season to taste. This sauce can be made a couple of days in advance and kept refrigerated, if needed.

To assemble the casserole, preheat the oven to 180ºC (350ºF) Gas 4.

Drizzle a little bit of olive oil in the bottom of the baking dish, pour in the tomato sauce, add a layer of leftover falafel and cover with grated vegan cheese. Bake for 10-15 minutes, until the tomato sauce starts sizzling and the cheese melts.

Serve with blanched broccoli or any other greens, and toasted sourdough bread or creamy mashed potatoes.

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