Hey you crazy beasts,
Lets get into this weekend with a banging recipe! I’m bringing you a Vegan Lasagna – huuuummm – just thinking about it makes my mouth water. This lasagna definitely as a bit of a twist, but I swear it is oh so delicious! You will come back time and time again for it.
⇒As usual let’s start with the basics, you will need:
- lasagna noodles
- non-dairy heavy cream
- nutritional yeast
- olive oil
- garlic cloves
- bullion cube (veggie)
- non-dairy cheese
Before you are able to assemble this lasagna first you have to get on with the filling. Saute the onions, celery and garlic in the olive oil with a pinch of salt until the onions and the celery are almost see through, then put in the rest of the veggies – tip: if you like your carrots well cooked put them before the broccoli and the spinach, but I like mine firm – let them cook for a little.
After the veggies are almost done crumble up the bullion cube and make sure it doesn’t have big chunks before you add on the cream and the nutritional yeast. Let everything sort of fuse together.
Grease the plate you will be using to put your lasagna in the oven. I’m using fresh noodles so I don’t need to do anything previous, otherwise just follow the instructions of the pasta you bought. Stack up the noodles and the filling until you run out of filling, then put a final piece of pasta on top, add some cream and the cheese so you can take it to the oven and let it all cook and melt.
The next step is just stuffing your face.
I hope you enjoy it. Tell me in the comments if this recipe worked for you and what other suggestions you have for me as a foodie.
See you on the other side,
Big Bad Vegan