Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, vegan lasagne. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Vegan Lasagne is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Vegan Lasagne is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook vegan lasagne using 28 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Vegan Lasagne:
- Get 3/4 Head Cauliflower
- Prepare 1 Package Cherry Tomatoes, halved (Sauce)
- Take 2 Red Peppers, chopped (Sauce)
- Make ready 1 Onion, chopped (Sauce)
- Take 1 Head Garlic, Crushed (Sauce)
- Prepare Olive Oil (Sauce)
- Prepare Oregano (Sauce)
- Prepare Basil (Sauce)
- Take 3 Cans Chopped Tomatoes (Sauce)
- Take 2 Cans Lentils (Lentils)
- Get 1 Package Mushrooms, chopped (Lentils)
- Take 2 Tbsp Liquid Smoke (Lentils)
- Prepare Fennel Seed (Lentils)
- Take Salt & Pepper (Lentils)
- Take 1 Tub Vegan Cream Cheese (Ricotta)
- Make ready 1 tsp Nutmeg (ricotta)
- Make ready 1/2 tsp Cinnamon (ricotta)
- Prepare 2 Sweet Red Peppers (Bechamel)
- Take 4 Tbsp Cornstarch (Bechamel)
- Prepare 6 Tbsp Nutritional Yeast Flakes (Bechamel)
- Take 1 Tbsp Lemon Juice (Bechamel)
- Prepare 3 Cups Water (Bechamel)
- Prepare 1/2 Cup Cashews (Bechamel)
- Prepare Salt & Pepper (Bechamel)
- Make ready 1/2 Bag Spinach
- Take 1 Aubergine, sliced thinly
- Make ready 1 Package Lasagne Noodles
- Get 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 is going to wrap it up with this exceptional food vegan lasagne recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
