Vegan Lasagne
I made this last night and it was so nice. i used the leftovers of my recipe #289664 to make to make it, but you can substitute with any form of soup (preferably with some lentils and barley and veg in). my husband loved it too! The nutritional yeast is optional.
Steps
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.
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 t.
Ingredients
olive oil, vegetable broth, vegan mincemeat, celery ribs, garlic cloves, onions, mushrooms, vegetable bouillon cubes, gravy, fresh thyme, fresh rosemary, italian seasoning, plum tomatoes, tomato paste, dry lasagna noodles, soya milk, cornstarch, nutritional yeast, vegan parmesan cheese, salt and pepper