Easy, high in protein and fiber lasagna. Is everyone craving comfort food lately? With the nights being so cold lately (in New Zealand š), all I crave is soul-warming food like stews, soups and pasta. Lasagna has always been one of my winter dinner go-toās and here is a recipe for a quick, creamy and very satisfying plant-based lasagna. What is your favorite comfort food?
Prepping: approx. 20 min, baking time: 35 min
š½ Serves 4-5
š 55 minutes
Ingredients
1 Ā½ cup cashews
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
Boiling hot water
1 cup TVP (Textured vegetable protein)
2 cups boiling hot water
1 tsp vegetable stock
1 tsp olive oil
1 medium carrot
1 onion
4 cloves of garlic
1 Tbsp bell pepper flakes
1 Tbsp Italian herbs
Ā½ Tbsp salt
1 tsp pepper
1 Tbsp tomato paste
1 Ā½ cups passata
1 can diced tomatoes
Instructions
Rinse well cashews and TVP. Peel the onion, garlic and carrot and roughly chop them into smaller pieces. Preheat the oven to 190āC.
Place rinsed cashews into the blender, add onion and garlic powders, and salt. Pour boiling hot water until 750ml (about 2 cups). Set aside for 15min.
In the meantime, place rinsed TVP in a bowl and pour boiling hot vegetable stock. Set aside for 10min.
In a food processor, place chopped onion, garlic and carrots and pulse a few times until diced.
Heat a large pot to medium. Pour olive oil. Place diced vegetables, add bell pepper flakes, Italian herbs and salt. Mix well and fry for 3 minutes.
Add tomato paste and soaked TVP. Mix well and add diced tomatoes and passata. Bring to simmer. Add salt and pepper to taste.
Blend soaked cashews until smooth.
In an oven dish, spread olive oil on the bottom, place lasagna sheets, pour 1/3 of the TVP tomato mix and spread evenly. Repeat twice. Place one more layer of lasagna sheets. Pour cashew cream on top and spread evenly.
Place in the oven and bake for 35 minutes.
Enjoy! š
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