Cooked - Vegan 'meaty' Lasagna

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan 'meaty' Lasagna

1.0

2 cups textured vegetable protein (TVP)

1 cup dried green or brown lentils

1 onion, finely chopped

2 cloves garlic, minced

1 can diced tomatoes

1 can tomato passata

2 cups vegetable broth

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1 head of cauliflower, chopped

1 cup raw cashews, soaked

½ cup nutritional yeast

2 tbsp lemon juice

½ tsp garlic powder

¼ tsp nutmeg

1 package fresh egg-free lasagna sheets or homemade pasta sheets

In a large saucepan, sauté the onion until translucent. Add the garlic and cook for another minute.
Add the textured vegetable protein (TVP), lentils, diced tomatoes, tomato passata, vegetable broth, oregano, basil, salt, and pepper. Simmer for 20-25 minutes.
In a blender, combine the chopped cauliflower, soaked cashews, nutritional yeast, lemon juice, garlic powder, nutmeg, salt, and pepper. Blend until smooth to make the white sauce.
Preheat oven to 180°C (350°F). In a baking dish, layer the lasagna sheets, TVP and lentil mixture, and white sauce. Repeat the layers until all ingredients are used up, ending with a layer of white sauce on top.
Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until the top is golden brown.
Let the lasagna cool slightly before serving. Enjoy!

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Lasagna

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 103 weeks ago

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