Creamy, cheesy, traditional lasagna made vegan. I make my lasagna using TVP (Textured Vegetable Protein) which is a dry protein that can be used as a mince substitute. Because it's dry, you need to soak it in hot vegetable stock for 10 mins and then it's ready to use. I love to make a creamy cashew cheese for the layers and then sprinkle a bit of vegan mozzarella to top it off.
For the tomato sauce: 400g chopped tomatoes or 1 can 1 tbsp tomato paste 2 cloves garlic, minced 1 onion, chopped
1 cup TVP soaked in veggie stock Handful of basil or some dried herbs 1 tbsp olive oil
For the cashew cheese:
2 cups raw cashews pre soaked
2 cups baby spinach
2 tbsp nutritional yeast
2 cloves garlic
1 lemon juice
2 tbsp olive oil
salt & pepper to taste
1. Heat the olive oil in a large pot on medium heat. Add the onion and stir, cooking until it softens. Add the garlic, stirring for a couple of minutes. 2. Add the tomato paste and chopped tomatoes. Stir through and let it cook for 5-10 mins until fragrant. 3. Add the herbs and the soaked TVP and stir until evenly coated in the sauce. Season with salt & pepper. Reduce heat to low and let it simmer, covered for 30 mins.
4. To prepare your cashew cheese, combine all the ingredients in a food processor. Mix for 1-2 minutes until ingredients are well combined and consistency is smooth. Add salt and pepper to taste.
5. I pre-cooked my lasagna sheets first. Some people don't like to pre-cook them but this is entirely up to you. I want to ensure that all the sheets will be nice and soft and thoroughly cooked.
6. Time to layer! I put some tomato sauce first, lasagna sheets and the cashew cheese. Repeat this until you use all your lasagna sheets. Top with more cashew cheese and you can sprinkle some shredded vegan cheese for the top layer. Bake at 200°C for 35 to 40 mins. Let it cool for 5 mins before cutting into desired pieces and serving. Enjoy!
Tag @veganbyeden if you try my lasagna recipe, I'd love to see your delicious creations.