Lasagne. Scrummy, yummy, vegan lasagne.
It's the first day back at school today and this is one of Isla's favourites, so I think it's time for an autumnal dinner this evening. Apparently my mum makes it better than me. But I'm OK with that - Grandmas are great afterall :) Off to get chopping once I've done a bit more work but thought I'd share it here. It's much more organised than my usual recipe layout - thanks to mum for that!!
Hope you like it too, Em x
Serves 6 - 8
Ingredients:
1 yellow pepper, finely chopped
1 orange pepper, finely chopped
1 red pepper, finely chopped
2 celery sticks, finely chopped
1tsp garlic powder
4 tbsp vegetable broth
250g mushrooms, sliced
3 medium carrots, chopped into cm cubes
2 medium sweet potatoes, chopped into cm cubes
½ butternut squash, chopped into cm cubes
2 tins chopped tomatoes
1 tin sweetcorn
1 tin black eyed beans
4 tbsp tomato paste
6tbsp tomato ketchup
150g spinach
1tsp basil
1tsp oregano
½ tsp thyme
Extra water if required
Lasagne sheets
Cashew nut (cheesy) sauce:
2 cups cashew nuts
water
Miso
Tahini
Nutritional yeast flakes
Cayenne paper
· Prepare and chop all fresh vegetables
· Using bouillon stock for broth - put 3 tsp powder in cup of boiling water and put 4 tbsp in large pan
· Sautee the peppers, celery and garlic powder in stock/broth for 5 mins
· Add all the other ingredients and simmer until the vegetables are cooked,
· Check and stir every 10 minutes, adding remaining stock and extra water if required.
Sauce:
· Place nuts in food processor, or blender if you have one that will chop nuts very finely, and process till as near powder as possible
· Add other ingredients
· Blend till thoroughly mixed
· Transfer to pan and heat on medium heat till thickens like a cheese sauce
Making lasagne
· Spread thin layer of ‘cheesy’ sauce in base of dish
· Cover with layer of lasagne sheets
· Put a layer of vegetable sauce, topped with ‘cheesy’ sauce
· Follow with lasagne, vegetable sauce, ‘cheesy’ sauce, twice, making 3 layers of vegetables in total, as long as dish is deep enough
· Top with final layer of lasagne sheets and fully cover with ‘cheesy’ sauce
· Put in oven at 190°C for 35 – 40 minutes when top should be lightly browned and food piping hot throughout
· Serve with side salad of spinach, cherry tomatoes, cucumber and avocado.
Hope you like it too, Em x
Serves 6 - 8
Ingredients:
1 yellow pepper, finely chopped
1 orange pepper, finely chopped
1 red pepper, finely chopped
2 celery sticks, finely chopped
1tsp garlic powder
4 tbsp vegetable broth
250g mushrooms, sliced
3 medium carrots, chopped into cm cubes
2 medium sweet potatoes, chopped into cm cubes
½ butternut squash, chopped into cm cubes
2 tins chopped tomatoes
1 tin sweetcorn
1 tin black eyed beans
4 tbsp tomato paste
6tbsp tomato ketchup
150g spinach
1tsp basil
1tsp oregano
½ tsp thyme
Extra water if required
Lasagne sheets
Cashew nut (cheesy) sauce:
2 cups cashew nuts
water
Miso
Tahini
Nutritional yeast flakes
Cayenne paper
· Prepare and chop all fresh vegetables
· Using bouillon stock for broth - put 3 tsp powder in cup of boiling water and put 4 tbsp in large pan
· Sautee the peppers, celery and garlic powder in stock/broth for 5 mins
· Add all the other ingredients and simmer until the vegetables are cooked,
· Check and stir every 10 minutes, adding remaining stock and extra water if required.
Sauce:
· Place nuts in food processor, or blender if you have one that will chop nuts very finely, and process till as near powder as possible
· Add other ingredients
· Blend till thoroughly mixed
· Transfer to pan and heat on medium heat till thickens like a cheese sauce
Making lasagne
· Spread thin layer of ‘cheesy’ sauce in base of dish
· Cover with layer of lasagne sheets
· Put a layer of vegetable sauce, topped with ‘cheesy’ sauce
· Follow with lasagne, vegetable sauce, ‘cheesy’ sauce, twice, making 3 layers of vegetables in total, as long as dish is deep enough
· Top with final layer of lasagne sheets and fully cover with ‘cheesy’ sauce
· Put in oven at 190°C for 35 – 40 minutes when top should be lightly browned and food piping hot throughout
· Serve with side salad of spinach, cherry tomatoes, cucumber and avocado.
