John Myers
Vegan: Pumpkin – Carrots – Lasagna
The perfect vegan: pumpkin – carrots – lasagna recipe with a picture and simple step-by-step instructions.
- 1 half Hokkaido pumpkin
- 1 size Diced carrots
- 2 small Chopped onions
- 1 tbsp My vegetable broth *
- 200 ml Water
- 20 g Alsan
- Pepper a.d.M.
- 2 tbsp Whipped rice cream
- 10 piece Whole grain lasagna sheets
- Dice the pumpkin flesh, peel and wash the carrots and also dice. Peel and cut the onion.
- Heat the Alsan in a pan, toss the onions in it, add the diced carrots and let them stew a little. Add the pumpkin cubes and some stew.
- Sprinkle the vegetable stock on top and fill up with water. The whole thing should now simmer for about 20 minutes so that everything is soft.
- Mash everything with a pounder – I intentionally didn’t mix it, you can do it – now season with pepper and the rice whipped cream.
- Put the pumpkin-carrot mixture in a baking dish and then layer alternately with lasagne sheets …..
- Close with a lid and cook in the preheated oven for about 40 minutes …
- 7, we had Veggi – Leberkäse and a cucumber salad 🙂
- * Supplies: Make your own vegetable broth
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