One thing I love about being vegan is that cutting out animal products opens up lots of new food choices, and for most of us our diet become far more varied.
There are so many ways to make vegan lasagna; we use lentils here in place of the mince, and yeast flakes to make a cheesy sauce. For a more traditional taste replace some or all of the lentils with soya mince and add grated vegan cheese to the white sauce
- 2 tsp vegetable oil
- 1 medium onion, chopped
- 4 gloves garlic, crushed
- 1 courgette, cubed
- 10oz (290g) mushrooms, sliced
- 4oz (115g) green lentils, rinsed
- 2 tbsp tomato purée
- 2 tsp mixed herbs
- 1 pint vegan stock
- 1 tin chopped tomatoes
- 1 heaped tbsp vegan margarine
- 1 heaped tbsp plain flour
- 17 1/2fl oz (500ml) soya milk
- 2oz (50g) nutritional yeast flakes
- 1 tsp mustard
- salt & pepper
- About 9 lasagna sheet
- Pre-heat oven 190C/Gas 5.
- Heat the oil on a medium heat. Fry the onions and garlic for 2-3 mins.
- Add the courgette and mushrooms and fry for a further 2-3 mins.
- Add the lentils, tomatoes, purée, herbs and stock. Cook for about 20-30 mins until the lentils are tender.
- Meanwhile make the white sauce. Heat the margarine in a large saucepan on a low heat until melted. Add the flour and stir well. Gradually add soya milk, stirring constantly. Bring to the boil then simmer for a few mins until it thickens.
- Add 3/4 of the yeast flakes, mustard and salt and pepper.
- Put a third of the lentil mixture into the bottom of a baking dish. Add a layer of lasagna, then repeat.
- Top the lasagna with the white sauce, then sprinkle with the remaining yeast flakes.
- Bake in the oven for about 30 mins until browned.