Vegan Lasagne

• This delicious vegan lasagne is pure comfort food at its finest!
• We can guarantee this lasagne will satisfy both vegans and meat eaters alike!
• Easy to make, moreish and nutritious!
• Baked tofu adds some extra protein.
• You can add any vegetables of your liking.

Organic Firm Tofu 200g (Taifun)

400g Tofu

White Lasagne Sheets, Organic 250g (Biona)

Lasagne Sheets

Chopped Peeled Tomatoes 400g, Organic (Biona)

800g Tomatoes Tinned

Concentrated Vegetable Stock 225g (Vecon)

1tbsp Stock

Organic Italian Extra Virgin Olive Oil 500ml (Clearspring)

4tbsp Olive Oil

Organic Sunflower Vegetable Margarine 500g (Biona)

100g Vegetable Margarine

Organic Plain White Flour 1kg (Doves Farm)

3tbsp Plain Flour

Soya Drink 1L (Bonsoy)

500ml???? Unsweetened Dairy-Free Milk

Organic Yeast Flakes 250g (Sussex Wholefoods)

1tbsp Yeast Flakes

Organic Whole Nutmeg 50g (Sussex Wholefoods)

Nutmeg Shavings to taste

Organic Paprika 100g (Sussex Wholefoods)

2tbsp Sweet Paprika

Organic Smoked Paprika 100g (Sussex Wholefoods)

1tsp Smoked Paprika

Chilli Powder 100g (Sussex Wholefoods)

0.5tsp Chilli Powder

Organic Cumin Powder 100g (Sussex Wholefoods)

1tsp Cumin Powder

Tamari Soya Sauce, Gluten Free 150ml (Meridian)

3tbsp Soy Sauce

Organic Maple Syrup 330g (Meridian)

1tbsp Maple Syrup

Organic Mixed Herbs 50g (Sussex Wholefoods)

1tsp Mixed Herbs

Other Ingredients

• 2 medium size onions
• 2 garlic cloves
• 1 medium red pepper
• frozen spinach
• mushrooms
• fresh herbs to garnish
• vegan cheese (optional)
• water

Method

1. Preheat your oven to 180C.
2. In a big mixing bowl, crumble tofu with your fingers. Add 1tbsp paprika, 1tsp smoked paprika, 0.5tsp chilli, 1tsp cumin powder, 1tbsp maple syrup, 2tbsp olive oil and 3tbsp soy sauce.
3. Spread your tofu evenly on a baking tray covered with baking paper. Place it in the oven and bake for 20 minutes (turn it after 10 minutes to ensure it browns evenly).
4. Chop your vegetables into desired shapes. Place a pan on medium heat and add 2tbsp olive oil. Add onions and garlic and fry for 1 minute, add mushrooms and fry until lightly browned. Add pepper, 1tbsp paprika and frozen spinach and cook for further 2-3 minutes. Add chopped tomatoes, 200ml water, 1tbsp stock concentrate, herbs, mix well, lower the heat, cover and cook for 15 minutes. Add your roasted tofu and mix well.
5. In the meantime, melt margarine in a pan over medium heat. Add 3tbsp flour, a little bit of nutmeg shavings and mix well. Once it’s a very light brown colour and fragrant, start gradually adding milk and mix rapidly to get rid of all the clumps. Mix until your sauce starts thickening, add yeast flakes, mix and set aside.
6. Prepare your roasting dish and start layering your lasagne: a little white sauce, lasagne sheets, red sauce, lasagne sheets, red sauce, lasagne sheets and white sauce on top.
7. Place your lasagne in the oven and bake for 30 minutes.
8. Remove from the oven, slice and enjoy!