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!
10 cloves garlic
1 brown onion
splash of olive oil
1 red capsicum
5 flat mushrooms
690g jar tomato passata
vegetable stock paste, salt and pepper to taste
40g dairy free butter, I used the brand ‘nuttelex’ with coconut oil
40g plain flour, gluten free
500g coconut milk
25g bio cheese or any dairy free cheese
salt and pepper to taste
4 bean mix, or what ever else you have in the fridge that you need to use up!
25g bio cheese, extra
Chop garlic, onion and carrot on speed 4 until roughy diced into 1-2 cm pieces. Heat oil in a large frypan then add garlic mix and gently fry until soft and golden. Using the same speed chop the capsicum, zucchinis, cauliflower, broccoli and mushrooms and add to fry pan. Cook until all vegetables are softened then season to taste. Turn down the heat, add the tomato sauce and simmer for 15 mins. Turn off the heat and set aside.
I made the sauce in the thermomix (without washing the bowl after chopping the vegetables) following the recipe on the B/C chip except I used coconut milk instead of dairy milk. I also added 25g of bio cheese to make it extra tasty.
Making cheese sauce in the thermomix is so bloody easy and I love how it comes out perfect and silky smooth each and every time. No more freaking floury lumps!
Once the béchamel is done it is time to assemble.
Thinly slice the eggplants and then line them on the bottom of a large lasagne tray. This recipe made heaps so make sure your dish has high sides so it won’t spill over when cooking. I actually put a large tray underneath because of this very reason. Oops!
Above you can see my layers: eggplant, vegetable mix, 4 bean mix, cheese sauce, and fresh parsley. Just repeat the layers again until all ingredients are used. Grate the remaining cheese and sprinkle over the top.
I slowly baked mine at 150 for about 3 hours to release all the flavours but because there is no pasta sheets to cook there’s no need to really.
Remove from the oven and let it sit for about 10 minutes. Carefully slice each piece using sharp knife and then use a spatula to support the bottom as you lift each amazing piece out.
Serve with a salad or hide in the pantry and eat the whole damn thing by itself. Either way it’s delicious!
Ps. My family loved it and that’s a thumbs up for me… although all good wogs do tend to eat basically everything anyway!
Edit: I made the béchamel sauce again today in two seperate experiments. First using coconut flour. FAIL. Secondly replacing the ‘butter’ with coconut oil. PERFECT!