Creamy vegan fennel and tomato bake
The ingredients of this delicious-tasting creamy vegan fennel and tomato bake are typically Mediterranean. With fresh summer vegetables, it does not only look Mediterranean but tastes like a holiday on the sea. For your convenience, the casserole can be prepared and baked the day before and reheated the next day.
Ingredients
- 500 g fennel
- 320 g tomatoes
- 50 g sun-dried tomatoes
- 1 Tbsp capers (from a glass)
- 1 twig fresh rosemary
For the Cashew cheese sauce
- 50 g cashew nuts
- 2 Tbsp yeast flakes
- 150 ml Soya milk
- salt
- peffer
Instructions
- Preheat the oven to 180 degrees Celsius for a fan oven.
- Cut the fresh fennel into approx. 6-8 columns each. Steam the fennel until it is a little softer, but still has a bite (about 10 minutes).
- In the meantime, soak the cashew nuts in boiling hot water for at least 10 minutes.
- Remove the stalk from the tomatoes; cut the tomatoes into slices.
- Cut the sun-dried tomatoes into strips and roughly chop the capers.
- Finely puree all the ingredients for the cashew cheese sauce, including the soaked and drained cashew nuts.
- Place the fennel slices and tomato slices alternately in a casserole dish. Scatter the chopped dried tomatoes and the chopped capers in between and on top. Then carefully pour the cashew cheese sauce over it and put it in the preheated oven. Bake for 10 minutes. Finally, if necessary, bake the casserole for another 5 minutes with the grill function until golden brown.
- Finely chop the fresh rosemary and spread over the still hot casserole before serving.
Notes
The fennel can be either blanched or steamed. I prefer the more gentle steam cooking.
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