VEGGIE LOADED VEGAN LASAGNE

I absolutely love lasagne, it was the food I always wanted my mum to make and she would only ever make it on my birthday.
But now I'm not a huge fan of all the wheat and dairy so this tasty go to substitute is my Gluten Free, Dairy Free, Vegan Friendly Version.
 
If you don’t have an issue with gluten or dairy you could go ahead and add normal lasagne sheets and your own cheesy sauce and use our veggie loaded goodness sauce. 
RECIPE
Sauce
  • 100g Celery
  • 1 x Zuchini 
  • 3-4 Cloves Garlic
  • 2 x Carrots
  • 1 x Onion
  • Handful of fresh herbs
  • Splash Olive Oil
  • 1 Cup Organic Red Wine (optional) 
  • 200g Tomato Paste
  • 400g Can Diced Tomatoes
  • 1-2Tbs Thermo Veg Stock Paste 

Layers

  • Pumpkin, Cut 1/2cm - 1cm Slices
  • Zucchini,  Cut 1/2cm - 1cm Slices
  • Eggplant,  Cut 1/2cm - 1cm Slices
  • Mushrooms,  Cut 1/2cm - 1cm Slices

Cashew Cheese Sauce

  • 2 Cups Soaked or Raw Cashews (if prepering soak overnight)
  • 4 Tbs Nutritional Yeast
  • Juice from 1/2 Lemon
  • 2 Cloves Garlic
  • 7 Tbs Water (my sauce was thick to spread you could add few more tablespoons of water to make thinner. 

SAUCE METHOD

  • Chop Celery, Onions, Garlic, Parsley and Grate Carrots and Zucchini 
  • Add to pot with splash Olive Oil
  • Cook for 5 mins on med high/heat
  • Add Wine, Tomato Paste, Diced Tomatoes, Stock Paste
  • Cook 15 mins high/med heat 

WHILE SAUCE IS COOKING

  • Slice all layer ingredients into 1/2 - 1 cm thick slices and layer in any order and place sauce onto of each layer. 

Naturally thriving Veggie loaded vegan lasagne  

CASHEW CHEESE SAUCE METHOD

  • Add Cashews, Nutritional Yeast, Lemon juice, Garlic and Water into blender or Thermomix and mix on high speed until sauce consistency. mine was think enough to spread. 
  • Add on top of lasagne and bake until light brown and crispy. 

     SAUCE THERMO METHOD

    • Place Celery, Garlic, Zucchini, Carrots, onion and Parsley into Thermomix and blitz on speed 6 for 5 secs. Scrape down sides and add splash olive oil.
    • Cook 5 mins, 100°c, Reverse, Speed 2.
    • Add Wine, Tomato Paste, Diced Tomatoes, Stock Paste 
    • Cook 15 mins, 100°c, Reverse, Speed 1 

     

    Enjoy, I'd love to know your thoughts.

    xx Ali 

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