Vegan Lasagna

No words can explain how great this is, from the spectacular sauce to the amazing 'cheese', the entire dish is wonderful. Have it cold the next day or freeze it for later.

Serves: 4 - 6

Vegan Lasagna
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Ingredients

(use organic where possible)

250g gluten-free lasagna sheets, parboiled

FOR THE CHEESE SAUCE

  • 1L water
  • ¼ onion, roughly chopped
  • 1 head garlic, crushed
  • 3 large potatoes, peeled and roughly chopped
  • 1 cup raw cashew nuts
  • ⅓ tsp nutmeg
  • ¼ cup savoury yeast
  • Salt
  • Black pepper

FOR THE NEAT SAUCE (AKA MEAT)

  • Olive Oil
  • 1 large onion, roughly chopped
  • 4 garlic cloves
  • 1 carrot, skin on, roughly chopped
  • 4 cups mushrooms, roughly chopped
  • 2 cups walnuts
  • 20 oz (600ml) tomato purée
  • ¼ cup tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tbsp coconut sugar
  • 1 tsp dried oregano
  • Salt, to taste
  • Black Pepper, to taste
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