Family Recipes

Wholefood plant based aubergine lasagne This is my take on lasagne! Ingredie…

Wholefood plant based aubergine lasagne 🍅🍆🧅🧄

This is my take on lasagne! 🥳

Veg lasagne sheets:
2-3 aubergines chopped into thin sheets

Bean/legume ‘mince’:
2 Tins lentils
1 tin adzuki or black beans
2 tins chopped tomatoes
Balsamic vinegar
1 onion
1 clove garlic
1 tbsp mixed herbs
2 tbsp smoked Paprika
1 tbsp miso
1 tbsp marmite

Cashew white sauce/béchamel:
1.5 cups soaked cashews
1/4 cup natural almond or soya yoghurt (soya tastes better)
1/3 cup nutritional yeast
1 tbsp lemon juice
1 tbsp dijon mustard
Whole bulb of roasted garlic (all the softened cloves)
Water to desired consistency (about 1/2-3/4 cup (less if you used plant milk instead of plant yoghurt)

1. Soak cashews in hot water for minimum one hour
2. Slice the top off of a bulb of garlic and roast at 200C fan covered by a piece of tin foil for 30 min
3. Chop and Sauté the onions and garlic in balsamic vinegar, about 1 tbsp then top up with water as the pan gets dry.
4. While waiting for onions to cook you can start slicing the aubergines
5. Once softened add the chopped tomatoes, herbs, spices and condiments for the bean mince
6. Add the beans and legumes after straining and rinsing
7. Cook until onions are nice and soft and remove from heat. Continue slicing your aubergines while you wait.
8. Cashew béchamel: place strained soaked cashews along with all other required ingredients except extra water into a blending cup/jug , blend until smooth, adding water to reach desired consistency
9. Place aubergine slices at the bottom of a large dish (I used 30x35cm), layer on the mince, then béchamel. Repeat once or twice more ending on a layer of béchamel, sprinkle with a lot of nutritional yeast and top with halved cherry tomatoes!
10. Bake for 40-45 min at 160C fan

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