Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan lasagne. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Add the garlic and thyme to the pan. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and cans of tomatoes.
Vegan Lasagne is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Vegan Lasagne is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook vegan lasagne using 28 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Vegan Lasagne:
- Take 3/4 Head Cauliflower
- Get 1 Package Cherry Tomatoes, halved (Sauce)
- Prepare 2 Red Peppers, chopped (Sauce)
- Prepare 1 Onion, chopped (Sauce)
- Get 1 Head Garlic, Crushed (Sauce)
- Get Olive Oil (Sauce)
- Take Oregano (Sauce)
- Get Basil (Sauce)
- Make ready 3 Cans Chopped Tomatoes (Sauce)
- Take 2 Cans Lentils (Lentils)
- Make ready 1 Package Mushrooms, chopped (Lentils)
- Make ready 2 Tbsp Liquid Smoke (Lentils)
- Make ready Fennel Seed (Lentils)
- Get Salt & Pepper (Lentils)
- Take 1 Tub Vegan Cream Cheese (Ricotta)
- Prepare 1 tsp Nutmeg (ricotta)
- Make ready 1/2 tsp Cinnamon (ricotta)
- Make ready 2 Sweet Red Peppers (Bechamel)
- Take 4 Tbsp Cornstarch (Bechamel)
- Take 6 Tbsp Nutritional Yeast Flakes (Bechamel)
- Get 1 Tbsp Lemon Juice (Bechamel)
- Make ready 3 Cups Water (Bechamel)
- Get 1/2 Cup Cashews (Bechamel)
- Take Salt & Pepper (Bechamel)
- Make ready 1/2 Bag Spinach
- Get 1 Aubergine, sliced thinly
- Get 1 Package Lasagne Noodles
- Make ready 2 Packages Vegan Cheese
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.
Instructions 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.
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. I soon found the man in the kitchen, going back for seconds. If you've been paying very close attention to my recipe.
So that is going to wrap it up with this exceptional food vegan lasagne recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
