Surprisingly Easy Eats – Vegan Lasagne

Surprisingly Easy Eats - Vegan Lasagna
Quick and easy to prepare. Filling but light. Try this tasty vegan lasagna.

Most of the cooking that happens around here is sporadic and unplanned. The unloved dried lasagne sheets that were sitting in the back of the cupboard for an endless amount of time and the Quorn that was staring out of the freezer in Aldi after visting Granddad were what inspired the making of this dinner.

Ingredients:

For the filling:

500g Quorn (Would prefer to use Soya Mince as it’s a natural product with no added ingredients but Quorn was there staring out and there was no Soya in sight)

1 tbs coconut oil

1 tin chopped tomatoes

1 tbs tomato puree

1 onion

2 garlic

3 carrots

1tbs thyme

1tbs rosemary

1tbs marmite (gives the mince a depth)

For the white sauce:

1 cup almond/coconut/cashew milk

100g cashews

2tbsps Flour to thicken

Lasagne Sheets (Would prefer butternut squash sheets if they were available)

Topping:

Vegan cheese breadcrumbs (found at Camden vegan cheese festival but the box is unbranded and they’ve been sitting in the freezer for so long the name is no longer stored in the memory bank) Please comment your favourite vegan cheese brand. Sharing is caring.

Method:

Pre-heat oven to 180 degrees.

Chop 3 carrots to your taste. With a body prone to damp (Acupuncture, Eastern Medicine talk to do with five elements and the spleen/stomach) it tickles the taste buds and pleases the body when there is something to crunch down on. If you prefer a sloppy lasagna chop your carrots into smaller circle.

Heat coconut oil in pan and add the 3 chopped carrots.

Meanwhile chop your onion and add into the pain with the carrots.

Chop your 2 garlic cloves and add to the same pan. Leave for 5-10 minutes.

In goes the Quorn with the carrots, onion and garlic. Leave to simmer for 5-10minutes or until the quorn has defrosted and started to cook.

Add tinned tomatoes, tomato puree, thyme, Rosemary and marmite. Leave to simmer and let the juices stew.

Meanwhile prepare the white sauce. Blend the cashews. Add the milk and cashews into a pan. Slowly start to sprinkle in the flour while stirring the sauce. Leave the sauce to cool. Once cooled assess the sauce to see if it needs any more milk/flour. Should be a thick consistency like the marmite.

Get a pasta dish and layer the bottom of the dish with lasagna sheets and start to create your magical master piece. Next spoon some of the mince over the lasagna sheets, enough to cover and moisten the sheets. On goes the white sauce. Then the lasagna sheet. Repeat. Mince filling, white sauce pasta sheet. Mince filling, white sauce pasta sheet until you reach the top of the pasta dish.

Bake for 20 minutes. Sprinkle breadcrumbs over the top. Bake for another 10 minutes. To get crispy edges like we have, leave some of the pasta on top bare of any filling or sauce.

 

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