Hazel’s famous vegan lasange
9 sheets of Lasagne
‘Fake Meat sauce’:
2 Tbsp oil
1 medium carrot
3 cloves of garlic (fresh NZ garlic - if you’re using chinese or precrushed, add more)
1 red onion
1 can nut meat (In New Zealand Sanitarium make nutmeat - it’s in a can)
2 cups vegetable stock
2 cans crushed tomatos
5 Tbsp tomato paste
1/4 cup vegan margarine
1/3 cup flour
3 cups Soy milk
Preheat oven to 200°C
Heat oil in large saucepan. Chop carrot, onion and garlic (I use a food processor) and saute until soft. break up nutmeat (i use a fod processor for this too) and add to saucepan. Add other ingredients and simmer for 20 minutes, stirring occasionally.
Melt margarine in a saucepan, remove from heat, mix in flour to a paste. Add about 1/2 cup soy milk and sitr till smooh, return to heat and stir while gradually adding the rest of the soy as it thickens.
In an oven proof dish, layer ‘Fake Meat sauce’ on the base, then alternate lasagne sheets, ‘Fake Meat sauce’ and White Sauce, ending with the White Sauce.
Bake for 30 - 35 minutes. Enjoi - and please tell me how this recipe worked for you :)
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