A really delicious vegan lasagne today. It went so fast we struggled to get a photo!
For the filling:
1 can chickpeas, drained
2 medium courgettes
2 cloves garlic
2 tbspn nutritional yeast
half a medium onion
100g porridge oats
Whizz these together in a food processor, and cook in a pan with half a pint of veg stock, until the consistency of stuffing.
the other half of the onion, finely chopped,
another 2 cloves of garlic (chopped)
a tin of tomatoes,
a handful of coriander leaves finely chopped.
Sweat onion and garlic until slightly coloured, add tomatoes, bring to a simmer, add coriander and blend
1 tbspn vegan spread,
3 tbspn plain flour,
1 lt of soya milk,
nutritional yeast to taste
Melt the spread (gently), add the flour (to make a roux) add milk slowly and add seasoning and nutritional yeast to taste
Then layer up in a ovenproof dish:
(repeat until dish is filled)
Top with porridge oats, nutritional yeast and seasoning.
Cook in an ‘on’ oven (ours wasn’t for a while – near disaster!) about 200 degrees c for about 40min.