This is the last one in my trio of recipes from one batch of rich savoury beans! We ate it cold for lunch at work last week, and it made great filling meal without being heavy. The vegan cream cheese is so simple, and adds a lovely richness without being cloying like the dairy version can be.
The courgette is marinated before baking in a very simple water based mixture including cassia bark and oregano, for a little hint of moussaka flavour.
The vegan cream cheese does need to be started a few hours before the rest of the recipe, but it takes only a couple of minutes to set it straining. I used a coffee filter rather than muslin this time, which worked a treat!
When making this recipe I had, for the first time ever I think, a bitter courgette… It didn’t spoil the dish thank goodness, but has reminded me to always taste vegetables before cooking with them!
1/3 of the rich savoury beans
1 tsp oil
for the vegan cream cheese
125 ml plain unsweetened soy yoghurt
1 tbsp lime juice
a large pinch of salt
for the courgettes
2 small courgettes, thinly sliced lengthways
3 cm piece of cassia bark
1 tbsp dried oregano
1 tbsp tamari
100 ml just boiled water
For the vegan cream cheese simply mix together the yoghurt, salt and lime juice. Set a sieve over a bowl and line with either a coffee filter or muslin. Tip the yoghurt mixture in and strain overnight, or for at least 6 hours.
To marinate the courgettes, mix the hot water with the tamari, oregano and cassia in a large shallow bowl. Add the courgette slices and swoosh them around in the mixture. Quickly cover the bowl with clingfilm to keep the steam in.
Leave for 20 minutes. After this time the courgettes should be slightly softened.
Preheat the oven to 200 degrees c.
Lightly grease a small baking dish (around 20 cm x 10 cm). Lay 1/2 of the courgette slices in the bottom. Top with the beans, and then teaspoonfuls of the cream cheese. Lastly layer the rest of the courgette slices on the top and drizzle with the oil.
Bake for 35 minutes until hot all the way through.