Get all the perfect Vegan Lasagne recipes on the web within the one cease place that's cooking information. Whether or not you are searching for an impressive appetizer, an elaborate meal, or a fast and easy Vegan Lasagne , you will see that the recipes and advice you need. We provide you only the perfect Vegan Lasagne recipe here. We also have wide variety of recipes to try.
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We hope you got insight from reading it, now let’s go back to vegan lasagne recipe. To cook vegan lasagne you only need 28 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Vegan Lasagne:
- Prepare 3/4 Head Cauliflower
- Prepare 1 Package Cherry Tomatoes, halved (Sauce)
- Prepare 2 Red Peppers, chopped (Sauce)
- Provide 1 Onion, chopped (Sauce)
- Get 1 Head Garlic, Crushed (Sauce)
- Use Olive Oil (Sauce)
- Take Oregano (Sauce)
- Use Basil (Sauce)
- Take 3 Cans Chopped Tomatoes (Sauce)
- Get 2 Cans Lentils (Lentils)
- Use 1 Package Mushrooms, chopped (Lentils)
- Provide 2 Tbsp Liquid Smoke (Lentils)
- Take Fennel Seed (Lentils)
- Get Salt & Pepper (Lentils)
- Prepare 1 Tub Vegan Cream Cheese (Ricotta)
- Use 1 tsp Nutmeg (ricotta)
- Get 1/2 tsp Cinnamon (ricotta)
- You need 2 Sweet Red Peppers (Bechamel)
- Take 4 Tbsp Cornstarch (Bechamel)
- Get 6 Tbsp Nutritional Yeast Flakes (Bechamel)
- Use 1 Tbsp Lemon Juice (Bechamel)
- Provide 3 Cups Water (Bechamel)
- Get 1/2 Cup Cashews (Bechamel)
- Provide Salt & Pepper (Bechamel)
- Take 1/2 Bag Spinach
- Use 1 Aubergine, sliced thinly
- Provide 1 Package Lasagne Noodles
- Prepare 2 Packages Vegan Cheese
Instructions to make Vegan Lasagne:
- Rice and toast head of cauliflower. Set aside.
- Sautee all "Sauce" ingredients, except canned tomatoes and basil.
- When cooked thoroughly, add canned tomatoes, basil and 3/4 of toasted cauliflower. Let simmer on very low heat.
- Crush lentils and sautee with mushrooms, liquid smoke, fennel seeds, salt & pepper. Set aside.
- Blend all bechamel ingredients except cashews. (It will be very thin!)
- Soak cashews in hot water for 3 minutes, until softened. Then blend with bechamel liquid.
- Cook bechamel on low heat until thickened, and remove from heat.
- Layer sauce, noodles, bechamel, lentils, spinach, ricotta, aubergine and cheese in pan. Top layer should be vegan cheese.
- For best results, allow to sit at rom temperature for least 3 hours before baking.
- Bake at 180 for 30 minutes or until cooked through and cheese is bubbly.
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