Crunchy Mama Vegan Lasagne
Yesterday I posted a picture on my Instagram page of a vegan lasagne I kind of made up on the spot.
Who knew it would be so popular – I have had so many requests asking for the recipe so I decided to quickly write it down so I can share it with you all. Sorry if it seems rushed…because it is.
Quite a few years ago, ok back in my teens, I was a vegetarian/ wannabe vegan (wannabe simply because non-dairy cheeses back then were unheard of) so I am very familiar with the ‘crunchy’ lifestyle. People immediately tend to think of rabbit food but in actual fact I found it made me a more adventurous budding young cook and I surprised my family quite a few times with divine earthy creations.
These days I am slowly embracing the lifestyle again but more towards a pescatarian diet. I want my children to have the healthiest possible start to life and for me that begins with proper nutrition. At the supermarket I spend 3/4 of the weekly shop on fresh fruit and veg alone, and it raises a lot of eyebrows at the checkout. “Wow, that’s a lot of fruit and veg!” Is that really so strange? Yes I agree it can be expensive to buy healthy food but that is a small sacrifice I’m willing to make. It’s called priorities!
On a whim I decided to put my skills of master chef disguise to the test to see if this full blown vegan meal would get eaten and not picked apart to see what the hell I had put in there.
I partially made it in my thermomix, only because I made such a huge batch it would simply not all fit in at once. I really love not having to chop up anything anymore, such a time saver. #mumhacks
If you don’t have a Therminator you are going to have to cut the vegetables by hand. You can also use the same béchamel recipe but you will have to make it in a saucepan, and stir baby stir!
Basically you can put whatever you like or have to use up including left over roast vegetables which would make such a great flavour.
So here’s what I did, hope you love it too!