Wednesday, 28 May 2014

Vegan Lasagne

Lasagne is a classic Italian dish which is based on meat, eggs and cheese, which is made by stacking layers of pasta, sauce and a meaty filling, so how do you create a vegan version? Easy! This recipe uses tofu and cashew nuts to substitute a ricotta cheese and then added to spinach, which provides a vegan version of a vegetarian spinach and ricotta lasagne.

You could use a ready made tomato sauce, which will cut down on your cooking time but a homemade sauce will taste better and you can control exactly what goes in it. You most probably have your own way of making a tomato sauce but I've included my recipe in case you want to try it.

Its easy to make and will serve 4 people with a large green salad and maybe some homemade garlic bread.

Ingredients - tomato sauce 

1 Tbsp Olive oil
1 Onion, finely chopped
2 Cloves of Garlic, crushed
1 Tin of chopped tomatoes
150ml Vegan Red wine
1 Tsp Paprika
1 Tsp Garlic powder
1 Tsp Porcini powder
1 Tsp Dried oregano
½ Tsp Dried thyme
1 Tbsp Balsamic vinegar
½ Tsp Sugar
½ Tsp Dried chilli flakes
1 Tbsp Tomato puree
2 Tbsp Fresh basil
Salt & Pepper

Ingredients - lasagne
1 Packet tofu (396g), drained & pressed
30g Cashew nuts, soaked in water for at least 4 hours
100ml Soy Cream
3 Tbsp Nutritional Yeast
1 Tsp Lemon juice
100g Spinach
Salt & Pepper
6 Lasagne sheets
40g Vegan cheese, grated (optional)

Method - tomato sauce
Saute the onion in the olive oil until translucent, add the garlic and saute for another minute.
Add the tinned tomatoes to the pan and stir. Next pour in the wine and give everything another stir. Bring the mixture slowly to a simmer and add the next eight ingredients. Simmer for 10 minutes until the sauce has reduced slightly then add the tomato puree and fresh basil. Season to taste and turn off the heat.

Method - lasagne
Add the tofu, cashew nuts and soy cream to a blender and blend to a smooth paste. Add the nutritional yeast, lemon juice, salt & pepper and shredded spinach and blend again. 

Pour a third of the tomato sauce into the bottom of an oven dish then top with 3 lasagne sheets. Spread half the tofu mixture on top and repeat so you have two layers of everything. Pour the remaining sauce on top and add the grated vegan cheese, if using.

Bake in a moderate oven for 30-40 minutes

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Thanks for leaving a comment, Jasmine x