Vegan Lasagne
- Reviews 1
Ready In: 1 hr 5 mins
Serves: 4-6
Ingredients
- 1 tablespoon olive oil
- 400 g vegetable broth or 400 g soup or 400 g leftover easy green broth
- 250 g vegan mincemeat
- 3 celery ribs
- 4 garlic cloves, crushed
- 3 onions
- 100 g mushrooms
- 2 vegetable bouillon cubes
- 4 teaspoons vegan gravy
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 tablespoon italian seasoning
- 1 (400 g) can of peeled plum tomatoes
- 1 tablespoon tomato paste
- 10 dry lasagna noodles
- 3⁄4 pint soya milk
- 2 tablespoons cornstarch
- 1 tablespoon nutritional yeast
- vegan parmesan cheese
- salt and pepper
Directions
- Fry the onions for five minutes. Add the celery for two minutes, add the mushrooms and then the garlic and fry gently for a further 5 minutes. add in the fake ground mincemeat anc cook for a couple of minute.
- Add the broth and simmer gently and then add the plum tomatoes. Squish them a bit so they are not all whole but crushed. Add the tomato paste, the herbs and stock cubes.
- Bring to the boil and simmer gently for 5 - ten minutes.
- Preheat your oven to gas mark 7.
- Place your lasagne sheets in dish. Add a little olive oil and some boiling water to cover and let the pasta soak for ten minutes.
- Add the gravy granules to the veggie bolognaise, frying in the pan (which should thicken it slightly).
- Tip the water away from the pasta and begin layering the tomato bologanise with the pasta starting with sauce and ending with the sauce.
- In another pan, whisk the soya milk with the cornflour adding a little butter if desired as well as the nutritional yeast, stirring constantly. Bring gently to the boil whereupon it should thicken.
- Pour this mixture over the layers of tomato sauce and pasta and sprinkle over the fake parmesan; salt and pepper to taste.
- Bake in the oven at gas mark 7 for 30-35 minutes.
- Eat it--it's gorgeous.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off