How To make Almost Vegan Lasagna
FILLING:
1 c Green lentils, washed
2 tb Olive oil
1 lg Onion, diced
1 md Carrot, thinly sliced
1 1/2 c Mushrooms, sliced
2 ea Garlic cloves, chopped
2 c Tomatoes, diced
2 tb Tomato paste
1 tb Parsley
1 ts Oregano
1 ts Marjoram
1 ts Soy sauce
Salt & pepper to taste PASTA:
Lasagna strips, enough for 3 layers :
BECHAMEL SAUCE 3 1/2 c Water
1/2 c Cashews
1 ts Salt
1/2 ts White pepper
1 ea Bay leaf
1 ds Nutmeg
:
ROUX------------------------------------ 1/4 c Vegetable oil
1/2 c All-purpose flour
TOPPING:
1 1/2 c Mozzarella style soy cheese
OR Italian style almond :
cheese (optional) Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock. Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended. Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente. BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside. Remove bay leaf before using. Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving. Posted by Mark Satterly in Intercook
How To make Almost Vegan Lasagna's Videos
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This lasagne is a really nice take on the dish. It's wholesome and creamy with light notes of lemon and mint that take it to the next level. We made a vegan white sauce from scratch and added some tasty spring veg to pack it with nutritional value.
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Dave & Steve.
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Raw, Gluten Free & Dairy Free Vegan Lasagna Recipe
Watch as Sonima chef Joy Houston demonstrates how to make a gluten-free, dairy-free lasagna using zucchini and tomatoes instead of pasta. Layer the vegetables with your favorite vegan cheese and top it off with fresh basil, pepper, and any other spices of your choosing. This light and fresh meal is easy to prepare and rich in plant-based nutrients.
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YUMMY Vegan Lasagna recipe | Yoga with Roos
We tried out this awesome vegan lasagna recipe recently and filmed it. It's part of my Yoga Show, but my boyfriend said it's good to also upload it separately so that people don't have to listen to all my talking and can just make the recipe! So there you go :) thank him if you agree lol. PS it turned out GREAT! Recipe by @deliciouslyella from her cookbook - I didn't know she also makes amazing videos on here, yay!
Ingredients:
- 2 butternut squash
- 3 cloves of garlic
- 2 boxes of cherry tomatoes (we used normal cos I don't like cherry :D)
- 4 red peppers
- 500 grams mushrooms
- 200 ml coconut milk
- olive oil
- salt and pepper
Music jingles from Drops by Whitesand -
Recipe: @deliciouslyella
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HIGH PROTEIN VEGAN LASAGNA | VEGAN TRAY BAKE | AUTUMN DINNER
We get asked about high protein recipes a lot so we thought we'd make this hearty lasagna in celebration of it being autumn. This is a wonderful tray bake packed with veggies and will keep you feeling full and warm through the colder weather. For the full recipe click the link below.
Full recipe and method:
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Dave & Steve.
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Easy Vegan Lasagna Recipe
Here is an easy recipe for an amazing lasagna that you can make to impress all your friends and family. Homemade Parmesan and ricotta. VEGAN ZOMBIE E-Book
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ZUCCHINI LASAGNA | the best zucchini lasagna recipe
Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family.
Zucchini lasagna is tasty gluten-free, low carb and keto recipe. It's packed with vegetables, but it's still got that hearty, cheesy lasagna flavor. Albeit a little lighter and healthier (which is a definite win).
In the video I show a couple ways to cut zucchini into lasagna noodles as well how to get the water out of zucchini lasagna. Don't want a watery zucchini lasagna? I've got you covered! But make sure to check out more tips on the full blog post recipe below. Enjoy!
Zucchini Lasagna Recipe:
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