Sometimes it can be a little frustrating trying to curb your authentic Italian pasta craving with a packet of Oreos and a carrot stick. Fortunately, damn delicious vegan cuisine exists, it’s just about knowing where to find the right recipe.
We’ve dug up an old school classic that’ll bring you the flavour of a traditional lasagne, with all the meat-free and environmentally-friendly benefits of a vegan lifestyle sprinkled on top!
Here’s how to make a damn good vegan lasagne at home.
- 250g packet of organic lasagne sheets
- 1/2 cup of pasta sauce
- 400g of extra firm tofu
- 1/4 cup of soy milk
- 1 tsp of dried oregano
- 2 tsp of dried basil
- 1 tsp of salt
- 2 tbsp of lemon juice
- 2 garlic cloves, minced
- 1 small onion, diced
- 2 cups of chopped spinach
- 1/4 cup of olive oil
- 1 medium red capsicum, julienned
- 200g of fresh mushrooms
- 2 small zucchinis, quartered & sliced
- 2 medium carrot, sliced or shredded
- 1 1/2 cups of pasta sauce
- 1/2 cup of water
- Quickly binge-watch the latest episode of Unreal, Chromecast Savage Garden’s entire discography to the telly, and then grab your reusable bags and pop to the shops for the ingredients. General rule of thumb to live by: only buy Original Pringles if they’re under $2.50.
- Head home and preheat the oven to 180°C and then blend all of the tofu mixture ingredients (except spinach) in either a blender or a food processor until it reaches a ricotta-y consistency.
- Stir in the chopped spinach and then set it all aside for a sec.
- Grab a large saucepan and saute the red capsicum, mushrooms, zucchini and carrots in the oil until the veggies are crisp and tender. You can also add in or take out any ingredients that make you swoon/gag, the world is your vegan-friendly oyster.
- Next, stir in the 1 1/2 cups of pasta sauce and the 1/2 cup of water.
- Bring the whole lot to the boil, then cover it, reduce the heat and let it all simmer for half an hour, stirring occasionally while you watch Lizzie McGuire on Stan.
- While that’s cooking, grab your lasagne pan and line it was 1/2 cup of tomato sauce and a layer of lasagne sheets, trimmed to fit.
- On top of the lasagne sheet, pour in half the tofu mixture, then layer with a lasagne sheet, then half the veggie mixture, then layer with a lasagne sheet, and repeat until topped off with the remaining veggie mixture.
- Pop that bad boy uncovered in the oven for 30-35 minutes before then removing it and letting it stand for 5-10 minutes before serving up.
- Snap a pic and post it on Instagram with the caption #noanimalswereharmedinthemakingofthislasagne.
Still hungry? Check out our recipe for steamed veggie dumplings.