I have only recently started eating a plant-based diet. My reason was mainly health (I had a bit of a scare) and what started being a week’s trial is going to be 4 weeks in a few days. I feel better and I have lost some weight without even trying. And to be honest I am really enjoying it.
So a good reason to pick up the blog after 3 years… WHAT?
Here’s my brief recipe for the lasagne I made yesterday, please feel free to email or instagram me with any questions.
Vegan Lasagne
For the tomato ‘Meaty” sauce:
Cook together olive oil, 200 g soya mince (I like to add it first to crisp it up a bit), 1/2 onion chopped, 3 cloves garlic chopped, 1 stick of celery chopped, 2 small carrots grated, 1 punnet of mushrooms chopped, 1 veg stock cube, 2 tbsp tomato pure, 1 tin chopped tomatoes, 1 small passata tomatoes carton, 1 tbsp brown rice miso, 1tsp dried oregano, a few drops vegan Worcestershire sauce, black pepper.
For the cauliflower bechamel: 1/2 onion chopped and cooked slightly in olive oil, add florets of 1 cauliflower, veg stock and some plant milk and cook till tender. Blend with enough liquid to make a bechamel consistency and add Yeast flakes for a slightly cheesy taste. first layer bechamel, then the tomato ‘meaty sauce’, vegan parmesan, layers of lasagne (I use Barilla no pre cooking).
Repite 5 times to finish with bechamel and a sprinkle of parmesan and bake for 20 minutes at 200 or 180 fan oven.
Biona does a great organic vegan Worcester Sauce that is gluten free too.
Esther Amigo 