Lasagna

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