Yes it is possible to create a completely vegan lasagna – not ‘vegetarian’ (with cheese).
Ingredients…
The red layer
- 1/2 block of tempeh – grated
- 1 medium carrot – grated
- 1 medium onion – finely chopped
- 2 medium chopped tomatoes
- 1 knob of garlic, peeled and crushed
- 1 small aubergine, grated
- 2 tblspoons of tomato paste
- 2 tblspoons of miso paste
- 1 cup of red wine
- Fresh herbs – chopped; parsley, rosemary, thyme, basil
- (Optional – 2 small hot, red chillies, chopped)
The white layer
- 1 cup of cooked white beans (generally haricot or butter beans)
- Flour – amount of flour, oil, milk varies depending on size of cooking container
- Olive oil
- Soy milk
The green layer
- 1/2 cup of steamed spinach – blended or finely chopped
Plus – lasagne sheets
The doing..
The red layer
- Lightly sauté onions in oil until clear
- Add garlic, and chillies and sauté for an additional minute
- Dissolve tomato and miso paste in over medium heat, with red wine
- Combine with all other ingredients in a large bowl
The white layer
- Blend beans to a smooth paste with a little soy milk
- Cook flour and olive oil over a low heat, stirring regularly, to a thick paste.
- Add soy milk to flour paste to create approximate consistency of thick (diary) cream.
- Add to bean paste and blend until combined thoroughly
Putting it all together
- Layer in a baking dish as per usual lasagna method ie. red layer, then lasagna pasta, then green layer, then white. Repeat stack – finishes with white on top
- Bake at 180c for approximately 45 minutes