Vegan savoy cabbage lasagna with peanuts

Ingredients for 2 servings:

• 80 g potatoes
• 30 g carrot(s)
• 25 g onion(s) (approx. 1/2 onion)
• 40 g cashew nuts
• 135 ml water
• 30 g margarine (e.g. from Alnatura)
• some garlic granules
• some lemon juice
• ½ tsp mustard, medium hot
• some herbal salt
• 450 g savoy cabbage (approx. 1/2 head)
• 150 ml water
• 1 tsp vegetable broth, instant
• 350 g tomatoes, pureed
• 1 tsp vegetable broth, instant
• some pepper
• 50 g oat cream (Hafercreme Cuisine) or other plant-based cream
• 80 g peanuts, salted
• some lasagna sheets without pre-cooking

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Start with the gratin paste. Peel and finely chop the potatoes, carrots, and onion, then place them in a saucepan. Add the cashew nuts, 135 ml water, and margarine, and cook until the potatoes and carrots are soft. Then add the garlic granules, lemon juice, and mustard, puree everything, and season with herb salt. Meanwhile, trim the savoy cabbage and place it in a large saucepan. Cook with 150 ml water and a teaspoon of vegetable stock until al dente. Mix the passata with a teaspoon of vegetable stock, a little pepper, and the oatmeal. To layer the lasagna, start with a thin layer of tomato sauce (spiced passata and oatmeal). Layer the lasagna sheets, place the savoy cabbage sheets on top, and sprinkle with peanuts. Continue as desired, but always add peanuts to the savoy cabbage. Finish with a thin layer of tomato sauce and the gratin paste. Bake in a preheated oven at 200°C for approximately 30 minutes (depending on oven power). Special thanks to –kamikaze– for the “Vegan Mac ‘n Cheese Sauce,” which I borrowed with slight modifications for this recipe.