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Vegan lasagne
Fruit and vegetables
1 large
onion
, finely chopped
1 small
aubergine
, cut into roughly 1.5cm/⅝in dice
1 medium
courgette
, cut into roughly 1.5cm/⅝in dice
1 red
pepper
, seeds removed, cut into roughly 1.5cm/⅝in dice
250g/9oz small
chestnut mushrooms
, thinly sliced
2
garlic
cloves, crushed
150g/5½oz fresh young
spinach
leaves
Tins, packets and jars
100g/3½oz dried red split
lentils
2 x 400g tin
chopped tomatoes
9–10 dried
lasagne sheets
(ensure they are egg-free)
100g/3½oz
plain flour
Cooking ingredients
4 tbsp extra virgin
olive oil
2 tsp Italian
seasoning
or dried oregano
1 tsp
sugar
, any kind
1 vegan
vegetable stock
cube
salt and ground
black pepper
3 tbsp
sunflower oil
3 tbsp
nutritional yeast
flakes
1
bay leaf
(optional)
¼ tsp ground
nutmeg
salt and freshly ground
black pepper
Dairy, eggs and chilled
800ml/1¼ pint unsweetened
almond milk
Back to recipe
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