Vegan Lasagne

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.

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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.

 

 

This entry was posted in baking, catering, cooking, food, health, home, home cooking, love, Uncategorized, vegan, vegetarian, world food, World Food and tagged , , , , , , , , , , , , , . Bookmark the permalink.

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