Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vegan lasagne. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Vegan Lasagne is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Vegan Lasagne is something that I’ve loved my whole life.
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To get started with this recipe, we must prepare a few components. You can cook vegan lasagne using 28 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Vegan Lasagne:
- Prepare 3/4 Head Cauliflower
- Make ready 1 Package Cherry Tomatoes, halved (Sauce)
- Take 2 Red Peppers, chopped (Sauce)
- Prepare 1 Onion, chopped (Sauce)
- Make ready 1 Head Garlic, Crushed (Sauce)
- Make ready Olive Oil (Sauce)
- Get Oregano (Sauce)
- Make ready Basil (Sauce)
- Prepare 3 Cans Chopped Tomatoes (Sauce)
- Get 2 Cans Lentils (Lentils)
- Take 1 Package Mushrooms, chopped (Lentils)
- Get 2 Tbsp Liquid Smoke (Lentils)
- Get Fennel Seed (Lentils)
- Make ready Salt & Pepper (Lentils)
- Take 1 Tub Vegan Cream Cheese (Ricotta)
- Make ready 1 tsp Nutmeg (ricotta)
- Take 1/2 tsp Cinnamon (ricotta)
- Make ready 2 Sweet Red Peppers (Bechamel)
- Get 4 Tbsp Cornstarch (Bechamel)
- Take 6 Tbsp Nutritional Yeast Flakes (Bechamel)
- Take 1 Tbsp Lemon Juice (Bechamel)
- Take 3 Cups Water (Bechamel)
- Prepare 1/2 Cup Cashews (Bechamel)
- Take Salt & Pepper (Bechamel)
- Take 1/2 Bag Spinach
- Make ready 1 Aubergine, sliced thinly
- Take 1 Package Lasagne Noodles
- Take 2 Packages Vegan Cheese
Pour in the wine and let it bubble and cook away, then tip in the lentils (juices and all). Put the peppers, courgette and sweet potato into a large baking tray. Lasagne is always a family favourite, and this vegan lasagne recipe is sure to be no different. With a hearty aubergine and red pepper filling, plus a creamy white sauce, you won't miss the meat or dairy in this pasta feast.
Steps to make Vegan Lasagne:
- Rice and toast head of cauliflower. Set aside.
- Sautee all "Sauce" ingredients, except canned tomatoes and basil.
- When cooked thoroughly, add canned tomatoes, basil and 3/4 of toasted cauliflower. Let simmer on very low heat.
- Crush lentils and sautee with mushrooms, liquid smoke, fennel seeds, salt & pepper. Set aside.
- Blend all bechamel ingredients except cashews. (It will be very thin!)
- Soak cashews in hot water for 3 minutes, until softened. Then blend with bechamel liquid.
- Cook bechamel on low heat until thickened, and remove from heat.
- Layer sauce, noodles, bechamel, lentils, spinach, ricotta, aubergine and cheese in pan. Top layer should be vegan cheese.
- For best results, allow to sit at rom temperature for least 3 hours before baking.
- Bake at 180 for 30 minutes or until cooked through and cheese is bubbly.
Lasagne is always a family favourite, and this vegan lasagne recipe is sure to be no different. With a hearty aubergine and red pepper filling, plus a creamy white sauce, you won't miss the meat or dairy in this pasta feast. This vegan lasagna tastes as good as it looks. My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable. I figured this recipe would convince him, so I brought some home and put it in the fridge.
So that’s going to wrap this up for this special food vegan lasagne recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
