vegan dinners

Vegan Lasanga​

Red Sauce Ingredients

5 red tomatoes quartered
1/4 of a red onion chopped
1 cup of sun-dried tomatoes chopped into medium pieces
1/4 cup of nutritional yeast
2 tablespoons of tomato paste
1 tablespoon of tamari
1 tablespoon of paprika
1 teaspoon of cumin powder
2 tablespoons of capers
1 red capsicum chopped into medium pieces
Small pinch of salt and pepper

Method

  1. Place all ingredients into food processor and pulse until chopped and combined. The paste should look like a nice thick paste
  2. Once you have your paste set to side until ready to use

Lasagna filling ingredients


5 large mushrooms diced into small pieces
1 and 1/2 cups of tvp
1 stick of celery diced small pieces
1 carrot diced small pieces
2 cloves of garlic diced fine
3 cups of water
1 green onion sliced thin
1/2 cup of mixed fresh herbs chopped
1 tablespoon of coconut oil

Method

  1. Start by placing a large saucepan on medium heat with 1 tablespoon of coconut oil
  2. Then add your mushrooms and fry off until lightly brown, add garlic, tvp, carrot, celery and green onion for 1 minute
  3. Now add the water and cook for a few more minutes
  4. And after the water is absorbed by tvp, add your red sauce paste into the saucepan and cook on a light simmer for 5 minutes.
  5. Remove from heat add fresh herbs and get ready to start on layering your lasagna
  6. Get the lasagna tray out and add one layer of pasta sheets to the base. For pasta recipe ( click here )
  7. Now add a layer of red sauce, then add another layer of pasta and top of red sauce again
  8. And finally, add another pasta layer and top with white sauce ( for recipe click here)
  9. Now place in a preheated oven at 180 for 45 minutes or until golden
Print

Leave a Comment

Join our VIP list

Receive 10% Off our Cooking Classes or Retreats.

Join today and be kept up-to-date with all the latest news, free recipes, giveaways and early bird notices on upcoming events and retreats.