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Vegan Rainbow Lasagna

Ingredients

Pumpkin layer

  • 1 small brown onion, chopped roughly, or use 1 tbsp onion powder*
  • 3 cloves garlic, skin removed but kept whole, or use 1 tsp garlic powder
  • 700g pumpkin (butternut or kent variety), peeled and cut into 3 cm/1 inch cubes
  • 1 tbsp sage
  • 1 tbsp rosemary
  • Drizzle of olive oil, as needed
  • Salt and pepper, to taste

Beetroot layer

  • 1 medium red onion, chopped roughly, or use 1 tbsp onion powder
  • 1 medium beetroot, peeled and cut into 3 cm/1 inch cubes
  • Drizzle of olive oil, as needed
  • Salt and pepper, to taste

Tofu 'ricotta' kale layer

  • 1 small brown onion, diced, or use 1 scant tbsp onion powder
  • 3 cloves garlic, skin removed but kept whole, or use 1 tsp garlic powder
  • 2 cups (100g) kale leaves, packed
  • 600g firm tofu
  • ¼ cup (12g) nutritional yeast
  • ¼ cup (65mL) plant-based milk, such as almond, soy or coconut, as needed
  • Drizzle of olive oil, as needed
  • Salt and pepper, to taste

Tomato sauce (or use 850g of store-bought marinara pasta sauce)

  • 1 small brown onion, diced, or use 1 scant tbsp onion powder
  • 2 cans (800g) diced tomatoes
  • Generous dash of oregano
  • Salt and pepper, to taste

Vegan bechamel sauce

  • ⅔ cup (165mL) plant-based milk, such as almond, soy or coconut, plus more if needed
  • ⅓ cup (50g) plain or all-purpose flour, or flour of choice
  • ¼-1/2 cup (30-60g) vegan cheese, grated or chopped roughly
  • ¼ cup (12g) nutritional yeast
  • Salt and pepper, to taste

To assemble

  • 10 pieces (250g) lasagna sheets, uncooked

Instructions

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