Ingredients
Tomato Sauce
- 800 g tin crushed tomatos
- 300 g carrots (approx 3 large)
- 2 clove garlic
- 1 Handful parsley
- 2 tablespoon tomato paste
- 2 tablespoon vege stock
- 1/2 teaspoon chilli poweder
- 3 teaspoon dried italian herbs
- 2 teaspoon tumeric powder
- 30 g olive oil
Topping
- 150 g sour cream
- 1 tablespoon paprika
- 200 g cheese, grated
Cauli Cheese Sauce
- 600 g cauliflower
- 30 g water
- 200 g cheese, grated
Vegetable Layers
- 2 large zucchini
- half butternut pumpkin
- 200 g mushrooms, large ones work best - portobellos
- 3 handfuls baby spinach
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add 300g of cubed cheese to mixer bowl. Grate on sp 8 5secs. set aside. Repeat with remaining 200g and set aside.
- Add 600g cauliflower broken into pieces into mixer bowl. Grate on speed 8 for 3 secs.
Scrape down sides of bowl and Add 30g water. Set timer 10mins/100'C/sp 1 MC on. - Once cooked add 200g of the grated cheese and 1t vege stock and puree on sp 7 for 30secs. Set aside. if it seems too thick add a little water to thin it out. it should be like a smooth puree.
- Without washing bowl Add 2 cloves garlic, 1 onion and handful of parsley to mixer bowl. Chop on speed 7 for 3 secs. Add 30g olive oil and sautee 3mins/100'C/sp 1 MC on.
- Add 300g carrots and grate sp8 for 3 secs.
- Add 2T tomato paste
Tin of crushed tomatos
2T stock paste
1/2 t chilli
3t dried italian herbs
2t tumeric
Cook for 18mins/100'C/
"Counter-clockwise operation" sp 1 - with simmering basket on top of lid instead of MC. - While sauce is cooking, peel and thinly slice half of the butternut pumpkin or enough to cover 1 layer of your baking dish. Also slice the zucchini using a vegetable peeler to make enough ribbons to cover a layer of your baking dish. Thinly slice your mushrooms.
- Layer ingredients into baking dish, pumpkin, baby spinach, 1/2 the tomato sauce, 1/2 cauli cheese sauce, mushrooms,a light sprinkle of cheese, other half of tomato sauce, zucchini ribbons, other half of cauli cheese sauce then bake in oven on 180'C for 30mins covered with foil.
- After 30mins remove foil and spread sour cream over the top and sprinkle the last of the grated cheese (about 200g) add a spinkle of paprika. Bake for a further 10mins til golden.
- To check if cooked insert a knife into random spots to ensure the vegetables are cooked through. Leave to rest for 10mins prior to serving. Enjoy.
Tip
Feel free to use any vegetables you like to create the layers in this dish. Raosted capsicum works well too.
When making the tomato sauce add some extra vege like broccoli, spinach, zucchini, mushrooms anything you like, it all keeps chopped up so your family will be none the wiser.
When chopping up those hidden vege aim to have them a little chunky to resemble a "mince" texture. I've fooled my family plenty of times thinking they were eating a meat dish when it was really all vege.
This is a great dish to make at the end of the shopping week to use up those last vegies on the bottom of the crisper.
If you wanted to make it go even further cook off some mince in the frying pan while the sauce cooks in the thermomix.
Cheap, tasty, filling, freezes well and can feed an army!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Ievans: Hi Levans, I'm not sure where you have got the 1L of vegetable stock from? I only used 2T of stock in the sauce?
It was ok, once cooked and left overnight but still abit of liquid left in there. The 1L vegetable stock was too much liquid and really watery so could not eat same day. I will try it again this time with half the liquid. The instructions not entirely clear. Also can you please state what size baking dish, as the one I used is quite large but the ingredients required where too much and had heaps of left overs. I normally buy what I need. Thanks for the recipe.
**Update: my error I used 1 litre instead of 1tsp.
Would be easier to identify measurements if they were tsp=teaspoon, tbs=tablespoon
Also says to 'add tin of crushed tomatoes' what about the other tin? or is it both tins equaling 800g?
Aside the slight issue with interpreting the instructions - it was delicious.
Deeeeelicious!!! Absolutely loved it!
FB: Ali Hammo - Thriving with Thermo
Thermomix Consultant, Caramel Queen and Creator of the Ohhh Emmm Geee recipe series
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