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This lip-smackingly delicious vegan lasagna was another successful ‘experiment’ of my meat free January and I must say, I’m quite proud of this creation. I don’t know if it’ll beat the records of my vegan shepherd’s pie, which is my most popular recipe to date yet, but I believe this meat free lasagna is a great contender! Made totally from scratch (well apart from the pasta sheets that is), this dish has become another firm family favourite.
When I was making up the recipe for this vegan lasagna in my head, I wanted to create a cheesy-like sauce without nuts. I know using cashews or almonds is very common when creating dairy free cheese but I consume a fair amount of raw nuts as it is (hence the name – Fit Foodie Nutter), so I was determined to leave them out.
When I started brainstorming lasagna sauce recipe ideas in my head, I suddenly remembered that I’d bought a packet of agar-agar powder (vegan gelatin) to experiment with a dessert recipe for Valentine’s Day… What if I use the nutty flavour chickpea flour as a base for my sauce (which I had done once before) and thicken it up with agar-agar powder? I tell you what, it worked like a treat! I added a little sprinkle of nutritional yeast flakes to the sauce to give it a savoury ‘cheesy’ flavour. A word of warning though – I personally find that if you add too much nutritional yeast, it can get a little overpowering and the yeast flavour can get very pronounced, so feel free to use a little more than I stated in the recipe but me mindful not to overpower the sauce with yeast flakes too much.
INGREDIENTS
INSTRUCTIONS
for full recipes please see : www.fitfoodienutter.com
When I was making up the recipe for this vegan lasagna in my head, I wanted to create a cheesy-like sauce without nuts. I know using cashews or almonds is very common when creating dairy free cheese but I consume a fair amount of raw nuts as it is (hence the name – Fit Foodie Nutter), so I was determined to leave them out.
When I started brainstorming lasagna sauce recipe ideas in my head, I suddenly remembered that I’d bought a packet of agar-agar powder (vegan gelatin) to experiment with a dessert recipe for Valentine’s Day… What if I use the nutty flavour chickpea flour as a base for my sauce (which I had done once before) and thicken it up with agar-agar powder? I tell you what, it worked like a treat! I added a little sprinkle of nutritional yeast flakes to the sauce to give it a savoury ‘cheesy’ flavour. A word of warning though – I personally find that if you add too much nutritional yeast, it can get a little overpowering and the yeast flavour can get very pronounced, so feel free to use a little more than I stated in the recipe but me mindful not to overpower the sauce with yeast flakes too much.
INGREDIENTS
- Tomato & vegetable lasagna base:
- 2 tbsp olive oil
- 3 shallots , peeled and finely chopped
- 2 garlic cloves , crushed
- 1 tbsp tomato puree
- 1 tbsp smoked paprika
- 1 tsp dried mixed Italian herbs
- 2 medium carrots , finely chopped
- 2 courgettes (zucchini) , diced into small chunks
- 1 aubergine (eggplant) , diced into small chunks
- 1 red bell pepper , diced into small chunks
- 1 cup mushrooms , sliced
- 2 x 400g organic tinned tomatoes
- Salt & pepper to taste
- A bunch of fresh basil , finely chopped
- Lasagna sheets (I used gluten free green lentil sheets)
- Lasagna white sauce:
- 2 tbsp olive oil
- 5 tbsp chickpea flour , sifted
- 2 cups water
- 1 tsp agar-agar powder
- 2-3 tsp nutritional yeast flakes
- Salt & pepper to taste
INSTRUCTIONS
- Tomato & vegetable lasagna base:
- In a big pan (it has to be big enough to fit all the vegetables), fry onions & garlic in olive oil over medium heat for around 2-3 minutes until translucent. Add tomato puree, paprika and dry herbs to the onion mixture and cook for another minute.
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for full recipes please see : www.fitfoodienutter.com
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