Eating vegan food, packed with veg, doesn’t have to be boring. This lasagne will satisfy even the most hardcore meat-eaters!
Serve with a fresh salad and buttered garlic baguettes.
- 60ml Olive oil (plus a little extra for frying)
- 100g plain flour
- 600ml soy milk
- 1 onion (peeled and ends trimmed)
- 1 green pepper (top, seeds & pith removed)
- 100g Purple sprouting broccoli (ends trimmed)
- 1 leek (ends trimmed)
- 2 cloves of garlic (grated)
- 1 tin chopped tomatoes
- 2 tbsp tomato puree
- 2 tsp Oregano
- Salt & pepper
- Lasagne pasta
- Tomato (sliced)
- Vegan cheese (to top)
Heat 60ml of olive oil in a pan and stir in the flour, until smooth. Add the milk a little at a time, while stirring , until all milk is added and the consistency is smooth and creamy. Stick to one side whilst you prepare the rest of the lasagne.
Put the onion, pepper, broccoli & leek into a food processor and blitz. You are aiming for a mince-type consistency, with no big lumps. If you don’t have a blender, just chop everything as finely as possible.
Stick some oil in a saucepan and add the veg. Fry for several minutes. Add the garlic, tomatoes, puree and oregano. Season and bring to the boil, and cook for about 5 minutes.
Grease a baking dish and add a layer of veg sauce, followed by a layer of pasta, a layer of white sauce, a little grated cheese, more pasta, veg sauce, and so on. Finish up on a white sauce layer and top with a few slices of tomato and lots of grated cheese.
Cook in the centre of a pre heated oven at 220 degrees Celsius for about 30-35 minutes until golden on top.