It’s been blinking ages since we’ve both been at home together so lasagne it has to be! ??
1 Carrot (grated),
1 Celery stick,
2 Fresh tomatoes,
2 cups Soy mince,
Good old squeeze Tomato purée,
Salt & Pepper to taste
2 Tbsps Olive oil and vegan butter,
2 Tbsps Plain flour,
Oat milk as much as you need,
Vegan Cheese (tons of),
2 Tbsps Nutritional yeast,
That cooking bit!
Fry the onion, celery and carrot and pepper until soft
Add mushrooms, fresh tomatoes and soy mince
Add garlic, herbs and spices
Stir in passata and purée, add water as necessary to your desired consistency
Let it simmer and reduce
Add marmite and agave
Simmer for 30 minutes on low heat.
Heat oil and butter until melted
Stir continuously on a medium heat until you have a thick paste
Slowly add milk until at the right consistency (we like it thick – ?)
Stir in nutritional yeast and mustard and all the cheese you can find
Pasta – used this recipe: https://www.thecuriouschickpea.com/egg-free-vegan-homemade…/
Construct the lasagne by layering red sauce, pasta sheets and white sauce.
Add some grated vegan Parmesan or hard cheese to finish.
Congratulations you have created something magnificent ??