A vegan lasagna without tofu & with a lot of taste! Many people still believe that vegan equals abandonment. With the recipe, you can quickly prove the opposite.The dish differs a bit from my other repices, as it is rather elaborate and requires a bit of patience - BUT it is worth it!
As I still ate meat, lasagna was always one of my favorites and I was almost sure it would not be so tasty in vegan. I was so wrong! And that's a very rare situation (haha), but actually it went so well that I do not even have to think about the meaty original anymore.
- 200 g lasagna noodles
- 100 g Soy cream
- 50 g vegan cheese
- 1 tbsp oil
- 90 g Soy granules
- 3 tbsp oil of your choice
- 1 tbsp walnuts chopped
- 3 x seasoned tomatoes cans
- 3 x carrots grated
- 2 x onions chopped
- 1 x garlic clove chopped
- 1 x leek rod
- Paprika, salt & pepper
- Fresh parsley, italian herbs
Prepare soy granules as indicated on the package and set aside. Now wash vegetables and cut small. Rub the carrots & cut the leek into rings. I always cut the green part too. Only the outer layer I pull down after every 3-4 cut.
Now heat the large pot with oil and fry the onion for a short time, then add garlic and continue frying. Wait a minute and stir carrots and leeks in and stir again. Only at the very end of the soy granules and stir vigorously. Turn the heat a bit down.
After a few minutes you can add the diced tomatoes. I always take two cans of herbs and one without. You can also take passed tomatoes, depends on which one you prefer.
Now you can finally add the spices and herbs. Use a lot of salt and pepper. The bolognese should now simmer on a low flame for at least one hour.
First, rub the mold with oil. Then start with the first layer:
2. a bit of cheese (grated)
3. a little soy cream
4. lasagna noodles
Repeat these steps until the penultimate shift. For the last layer, I mixed the rest of the cheese with the cream and put it over the bolognese. This is how it works more evenly.
Now the lasagne must be covered with aluminum foil for about 30-40 minutes at 190 degrees in the oven. Take the aluminum foil down after 10 minutes to allow the cheese and cream to melt up.
Once the lasagna has cooled down a bit, it is ready to eat!
The Bolognese ("Meat" Sauce) It's quite a hassle, but "Good things take a while!".