Vegan lasagne
Ingredients: for one large lasagne dish:
For the Bolognese sauce:
- 2 onions
- 300 g mushrooms
- 250 g tofu, natural
- 250 g smoked tofu
- 4 cloves garlic
- 5 stalks of celery
- 2 carrots
- 4 tbsp soy sauce
- 1 chilli pepper
- 1 tbsp cane sugar
- 2 litres of water
- 75 g tomato purée
- 200 ml vegan white wine, dry
- 1 tbsp cane sugar
- 5 tbsp Rapeseed oil with butter flavouring (vegan)
- 1 tbsp paprika powder, rosy hot
- 2 bay leaves
- 1 tbsp vegetable stock powder
- 2 tsp dried thyme
- Pepper
- 2 pots of basil
- 1 tsp sea salt
- 500 g spinach leaves, optional
For the béchamel sauce:
- 75 Wheat flour
- Nutmeg
- Pepper
- 1 litre soy milk
- 75 g margarine, vegan
- 1 tsp sea salt
– 250 ml Schlagfix universal whipping cream
- Juice of half a lemon
In addition:
- 1 packet lasagne sheets
- 1 tbsp rapeseed oil with butter flavouring (vegan)
- 300 g vegan cheese substitute
Preparation:
Firstly, crumble the tofu until it has a mince-like consistency. Wash the vegetables and peel the onions and garlic. Dice the mushrooms and onions, finely grate the carrots and celery. Finely chop the chilli pepper and garlic.
Heat 4 tbsp rapeseed oil in a large frying pan. Fry the tofu mince over a high heat until it is evenly browned. Add oil during frying if necessary.
As soon as the tofu is brown, add the diced onion and fry it too. Remove the fried tofu and onion mixture from the pan and set aside.
Fry the diced mushrooms with a tablespoon of rapeseed oil until browned. Then add the carrots and celery and sauté. Add the soya sauce, chilli pepper, garlic and tofu and onion mixture and fry for a few minutes.
Create some space in the middle and place the tablespoon of cane sugar directly on the bottom of the pan and allow to caramelise. Add the paprika powder and tomato purée and sauté briefly with the caramelised sugar. Mix the entire contents of the pan well, season with salt and pepper and deglaze with white wine. When it has boiled away, pour in the water and stir in the vegetable stock powder and thyme. Then stir in a little nutmeg and bay leaves.
Simmer the bolognese for at least 3 hours, stirring occasionally. Add water during this time if necessary. However, the finished sauce should have a thick consistency. After the cooking time, remove the bay leaves. Stir the basil into the finished sauce and season with salt and pepper to taste.
To prepare the béchamel sauce, melt the vegan margarine and heat up. Then dust with the flour and sweat. Pour the cold soya milk into the pan, stirring constantly with a whisk. Then add the whipped cream . Leave to simmer for approx. 10 minutes so that the sauce thickens nicely. Keep stirring, otherwise the sauce will thicken.
Add the lemon juice and flavour with pepper, salt and nutmeg.
Preheat the oven to 200 degrees top/bottom heat.
Grease a large lasagne dish with rapeseed oil . Cover the base with a thin layer of Bolognese. Place a layer of lasagne sheets on top. Spread a layer of Bolognese over the sheets and a layer of béchamel on top. Repeat this sequence (sheets, Bolognese, béchamel). Before the last layer, mix the vegan cheese with the remaining béchamel sauce to form a paste. The béchamel and cheese mixture is the top and final layer of the lasagne. Spread evenly with a tablespoon.
Bake the vegan lasagne in the preheated oven for approx. 40-45 minutes until the cheese is golden brown.
You might also be interested in this recipe
