John Myers
Lasagne Bolognese Vegano
The perfect lasagne bolognese vegano recipe with a picture and simple step-by-step instructions.
- 12 Lasagne sheets
- 2 Cans Chopped tomatoes
- 200 g Chopped tofu
- 100 g Fresh celery
- 100 g Carrots
- 100 g Zucchini
- 1 Onion
- 1 Clove of garlic
- 1 El Balsamic vinegar
- 100 ml Vegetable broth
- 1 Tl Liquid smoke, optional
- 100 g Cashews
- 100 ml Rice milk (or other plant-based milk)
- 100 ml Oat cream (or other plant-based cream)
- 3 El Yeast flakes
- Salt pepper
- 1 Tl Lemon juice
- Oil
- Pour hot water over the cashews and soak for at least 30 minutes. Then pour off the water.
- Finely chop the celery, carrots, zucchini, onion and garlic. Fry in a little oil with the tofu mince until everything is well browned.
- Deglaze with balsamic vinegar and stock. Add tomatoes. Season with liquid smoke, if desired. Let simmer for about 10 minutes.
- Briefly bring the soaked cashews with rice milk and oat cream to the boil. Finely puree with yeast flakes and lemon juice. Season to taste with salt and pepper.
- First put a layer of tomato sauce in a baking dish and then place 2-3 sheets of lager on top of the sauce. Keep layering (sauce / lasagne plates) until the tomato sauce is used up. Place another layer of lasagne on top and cover with the cashew cream.
- Bake in the oven at 200 ° C for about 20-30 minutes.
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