I have a niece who is now in her 40’s but has been passionate about the world we live in since she was very young and became a vegetarian many years ago and in recent years has gone a step further and is now a vegan. I am mindful that many people are interested in cutting their consumption of meat and are moving towards having more vegetable based meals so I thought I would consult my niece for some tried and tested recipes occasionally for those of you who that are of the same mindset..... so here is the first one that she bought back from New Zealand
Vegan Tofu and Spinach Lasagne
Ingredients
Tomato Sauce
Method
Preheat an oven to 180C.
Sauce: In a large pot, warm the oil on a medium heat. Add the onion and garlic cooking for 3 or 4 minutes to soften. Add the tomatoes, oregano, tomato paste and balsamic. Bring to a simmer for 15 minutes to thicken. Remove from the heat and add the basil leaves. Season with salt and pepper to taste.
For the filling, heat the oil in a frying pan on medium. Add the garlic, mushrooms and oregano cooking for a few minutes to soften. Add the spinach, tofu and pine nuts. Remove from the heat and add the lemon and half the cheese.
Season with salt and pepper.
To assemble, in a 20 x 20cm oven proof dish, spread a little tomato sauce, cover with lasagne sheets, tofu mixture, then tomato sauce again. Repeat, making sure to finish with tofu. Sprinkle with the remaining cheese. Cover with tin foil and place in the oven for 35 minutes.
Remove the foil, drizzle a little olive oil and bake for a further 25 minutes until crispy and golden.
Serve hot with some toasted pine nuts and basil leaves.
Go on, try something different you might enjoy it!!
The Tidy Cook
Vegan Tofu and Spinach Lasagne
Ingredients
Tomato Sauce
- Olive oil - 2 Tbsp
- Onion, chopped finely - 1
- Cloves garlic, crushed - 2
- Tin chopped tomatoes - 400 g
- Tomato paste - 2 Tbsp
- Dried oregano - 1 tsp
- Balsamic vinegar - 2 tsp
- Olive oil - 2 Tbsp
- Cloves garlic, sliced - 2
- Mushrooms, sliced - 250 g
- Dried oregano - 1/2 tsp
- Spinach - 150 g
- Tofu, crumbled - 400 g
- Lemon for zest and juice - 1
- Vegan cheese, grated - 150 g
- Toasted pine nuts, plus more to garnish - 1/4 cup
- Eggless lasagne sheets 6—7
Method
Preheat an oven to 180C.
Sauce: In a large pot, warm the oil on a medium heat. Add the onion and garlic cooking for 3 or 4 minutes to soften. Add the tomatoes, oregano, tomato paste and balsamic. Bring to a simmer for 15 minutes to thicken. Remove from the heat and add the basil leaves. Season with salt and pepper to taste.
For the filling, heat the oil in a frying pan on medium. Add the garlic, mushrooms and oregano cooking for a few minutes to soften. Add the spinach, tofu and pine nuts. Remove from the heat and add the lemon and half the cheese.
Season with salt and pepper.
To assemble, in a 20 x 20cm oven proof dish, spread a little tomato sauce, cover with lasagne sheets, tofu mixture, then tomato sauce again. Repeat, making sure to finish with tofu. Sprinkle with the remaining cheese. Cover with tin foil and place in the oven for 35 minutes.
Remove the foil, drizzle a little olive oil and bake for a further 25 minutes until crispy and golden.
Serve hot with some toasted pine nuts and basil leaves.
Go on, try something different you might enjoy it!!
The Tidy Cook
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