The Ultimate Vegan Lasagne

Open lasagna with vegan cheese

Ingredients (serves 4):

Instructions:

Duration: 50 min
(prep time 20 min - cook time 30 min

  1. Soak the cashews overnight in cool water (preferably), or in very hot water for at least 1 hour
  2. Preheat the oven to 200˚C and line a baking sheet with parchment paper.
  3. Put the peppers and the tomatoes on the baking sheet, drizzle some olive oil on top and slide into the oven for 25 minutes.
  4. Put a frying pan and a grill pan on the stove on low to medium heat, to preheat. Also put a pan with water on the stove and bring to a boil (for the lasagne pasta).
  5. Add some olive oil to the preheated frying pan and fry the onion for around 4 minutes.
  6. In the meantime grease the grill pan with olive oil and grill the zucchini, for around 4 minutes on each side.
  7. Then add the leaves of both the thyme and rosemary and the garlic to the frying pan. Fry for another 3 minutes while stirring constantly.
  8. Add the canned tomatoes to the frying pan and lower heat. Season with sea salt and black pepper.
  9. Put the lasagne pasta into the pan with boiling water, with a teaspoon of olive oil to keep the lasagne from sticking together. Cook for around 8 min, or until al dente.
  10. Rinse the soaked cashew nuts with water and then put them into a food processor with the Coco Start, the nutritional yeast and blend until smooth.
  11. When all the elements are ready, start layering on each plate with the tomato sauce, lasagna, a layer of zucchini and roasted bell pepper, lasagna, a layer of tomato sauce, another lasagna layer and last but not least: a layer of "cheesy" cashew-Coco Start topping.
  12. Dress with roasted cherry tomatoes, pine nuts and fresh basil.

Buon appetito!

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