Vegan Lasagne

My boyfriend said this was one of the best lasagnes he’s ever tried. This recipe is really easy and will definitely become a regular in our household!

For this recipe I used Birdseye Au plant-based mince, but you can use any of your favourite vegan mince or swap it out for 2 x cans of lentils.

Ingredients:

Bolognese

1 onion, diced

4 cloves garlic, crushed

1 pack plant based mince

1 plant based “beef” stock cube

2 cans chopped tomatoes

1/4 cup tomato paste

2 tbsp balsamic vinegar 

Salt & pepper to taste 

Bechamel

3 tbsp vegan butter/margarine

2 tbsp flour

2 cups plant based milk

1 tsp onion powder

1/2 cup nutritional yeast

Salt & pepper to taste

Other Ingredients

Lasagne Sheets 

Optional: grated vegan cheese

Method:

Preheat the oven to 180 degrees Celsius. 

Heat a large fry pan with some olive oil and fry onion and garlic until soft and fragrant. Add plant based mince and fry for 5-10 minutes (depending on if frozen or not). Add the vegan beef stock cube and mix into he mince. Add canned tomatoes, tomato paste, balsamic vinegar to the fry pan and mix to combine. Then season to taste with salt & pepper. Simmer on low heat for 10-15 minutes. Taste and season again if necessary. 

Meanwhile, make the béchamel by melting the butter in a saucepan. Add the flour and whisk into the butter. Add plant milk and continue whisking until it begins to thicken. Add nutritional yeast, onion powder and salt & pepper then keep whisking until everything is combined and its nice and thick. 

Assemble the lasagne like below:

Thin layer of béchamel on the base

Lasagne sheets

1/3 bolognese mixture

Lasagne sheets

1/3 bechamel mixture

Lasagne sheets

1/3 bolognese mixture

Lasagne sheets

1/3 bechamel mixture

Lasagne sheets 

1/3 bolognese mixture

Lasagne sheets

1/3 bechamel mixture

Grated vegan cheese

Cover with tin foil and cook in the oven for 20 minutes. Remove tin foil and cook for another 20 minutes. 

Leave to cool for 5 minutes then slice and enjoy!!!

Vegan Chickpea Gnocchi

Easier than regular gnocchi, higher in protein and just as delicious! (If you like chickpeas).

Ingredients (serves 2)

Gnocchi

1 can chickpeas, drained but NOT RINSED

2 tbsp olive oil

2 tsp onion powder

1 tsp salt

1/3 cup flour

Tomato Sauce

1 onion, diced

2 gloves garlic, crushed

1 can chopped tomatoes

1 handful fresh basil

2 tbsp tomato paste

1 tbsp balsamic vinegar

1 tsp coconut sugar

salt & pepper

Method

For the gnocchi, add chickpeas, olive oil, onion powder and salt to a food processor and process until smooth. Transfer to a bowl and add the flour. Mix to combine then knead until a dough forms. Divide the dough into four and roll out each section into a long log about 2cm thick. Cut into lengths about 3cm wide and set aside while you make the sauce.

For the tomato sauce, fry onion and garlic in a large fry pan until translucent. Add tomatoes, tomato paste, vinegar, basil, sugar, salt & pepper to the fry pan and simmer for 10 minutes.

Boil some water in a pot and add in your gnocchi. As gnocchi rises to the surface of the water, transfer it to the tomato sauce. Mix through and serve into two bowls. Top with some more basil, parsley or cashew parmesan.

Sticky Gochujang Tempeh

Turn anyone into a tempeh lover with this ultra tasty recipe!

Ingredients (Serves 4-5)

Tempeh

2 blocks tempeh, broken into chunks

Marinade

2 tbsp olive oil

1/4 cup Gochujang paste

2 tsp rice vinegar

2 tbsp brown sugar

2 tbsp soy sauce

1/4 cup water

Method

Air fry, bake, or fry tempeh chunks for 10-15 minutes until golden brown (bake/airfry at 180 degrees Celsius).

Meanwhile, prepare the marinade by combining all the other ingredients. Add the baked tempeh chunks and marinate overnight or for at least a couple of hours (the longer, the better).

Fry the marinated tempeh in a pan on high for 5 minutes, then simmer for ten minutes.

Serve with rice and your choice of veggies.

Enjoy your flavourful tempeh dish!

Zesty Zucchini Pappardelle in a Creamy Butterbean Sauce

A delicious, zesty summery dish made with a creamy butterbean sauce so you have some protein hidden right in the sauce!

Ingredients

4 portions of pappardelle

4-5 zucchini, sliced

salt & pepper

juice 1/2 lemon

Creamy Butterbean Sauce

2 cans butter beans, drained and rinsed

1/4 cup nutritional yeast

4 cloves garlic

juice 1 and 1/2 lemons

2 tsp tamari

1 and 1/2 - 2 cups pasta water (depending on your desired texture)

salt & pepper to taste

Method

Heat some olive oil in a large frypan and fry zucchini with salt & pepper.

Cook pasta according to pack.

Add sauce ingredients to a blender and blend until smooth. Remember to taste and season if necessary.

Remove zucchini from pan and add to a bowl. Toss in lemon juice (1/2 lemon).

Pour creamy sauce into frypan used for the zucchini (no need to wash it). Simmer for 2-3 minutes then add pappardelle. Stir through lemony zucchini and serve.

Top with parsley and/or cashew parmesan.

Lentil Greek Salad

This is a filling, fresh and tasty version of Greek Salad. Perfect for a quick lunch. I topped it with some vegan feta. My two favourite brands of vegan feta in NZ are Angel Food Cheese and Zenzo.

Ingredients (serves 4)

2 cans lentils, drained and rinsed
250g cherry tomatoes, halved
1/2 cucumber, chopped
1/2 red onion, diced
1/2 block vegan feta
Optional: 1/2 cup olives, chopped

Dressing:
1/4 cup olive oil
3 tbsp red wine vinegar
1/2 lemon juice
1/2 tsp Dijon mustard
1 tsp maple syrup
2 garlic cloves, crushed
Salt & pepper to taste
Pinch oregano (optional)

Method:

Mix all salad ingredients together in a bowl. In a jar, mix dressing ingredients and shake to combine. Pour over salad and mix then serve.