Meatless Lasagna (Vegan)
INGREDIENTS
INSTRUCTIONS
- 7 oz firm tofu
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 3 tablespoons tomato paste
- 3/4 cup dry red wine (use a vegan brand)
- 2 14.5 oz cans diced tomatoes
- 2 teaspoons dried oregano
- 1 tablespoon dried basil
- 2 cups passata
- 1/2 teaspoon soy sauce
- salt, to taste
- black pepper, to taste
- 4.5 oz mushrooms, cut into small cubes
- 1 small zucchini, cut into small cubes
- 1 carrot, cut into small cubes
- 9 lasagna sheets
- 3/4 cup vegan crème fraîche or vegan basil ricotta
- 1 cup vegan cheese
INSTRUCTIONS
- Start by crumbling the tofu with your hands. In a large pan, heat the olive oil and pan-fry the crumbled tofu for about 3 minutes. Then add the chopped onion and cook for another 4 minutes. Then add the garlic. After one minute, add the tomato paste and cook for 2 more minutes. Deglaze with red wine and cook for 3 minutes. Then add the diced tomatoes as well as the pureed tomatoes and season with oregano, basil, salt, and pepper.
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