Who would not love lasagna? Many vegans think their lasagna-day is past when they cut out meat and cheese. Especially the cheese can be a challenge, as there are very few good options.
Rich tomato sauce:
- 2 cans chopped, peeled tomatoes
- 4-5 tablespoons tomato paste
- 3 large carrots,
- sliced ââmushrooms in an absurd amount (I used 10 large, and it was not enough!)
- 1 cup cooked spinach or arugula
- 1 can drained and rinsed kidney beans
- 1 large onion
- 4-5 garlic cloves, or more / less to taste (I love garlic)
- 2 cubes vegetable stock
- Salt, pepper, paprika, onion powder
- Certainly some soy cream or soy cream cheese with or without flavor, it makes the sauce more creamy
- 5-6 tbsp soy margarine
- 4 tablespoons flour
- Soy milk to ensure consistency, I used more than 6-7 cups
- Lots of nutmeg (a couple of teaspoons, it's good!)
- 2 teaspoons onion powder
- Salt and pepper
- 3-4 tablespoons of cheese flavor
- lasagna sheets, I used approx. a package (made a huge form).
Tomato sauce stock is prepared as follows:
- Cut the mushrooms into slices, onion into small pieces and grate the garlic.
- Carrots cut into small pieces.
- Heat a lot of oil in a deep frying pan.
- Sprinkle with lots of paprika and lots and lots peppermix or black pepper. Let the oil get hot and drop the fungus in. Fry them well and stir a lot, so it is well seasoned. It will be a different flavor when the oil is added before cooking spices, much better!
- When the mushrooms are well cooked, add the onion, garlic and carrot pieces and stir well. Let it sputter a little and add more oil if it gets too dry in the pan.
- Put the beans in a colander and rinse them. Rub a little with a fork so they are partially crushed, but not quite.
- Put the beans in the pan along with the other. Pour over the boxes of tomatoes and tomato puree and spice. Let simmer while you make the white sauce.
*Image courtesy Flickr creative commons.