VEGAN LASAGNA RECIPE BY MBK
BY MY BEACH KITCHEN
As we slowly ease into the first month of Autumn, our taste buds also slowly move towards warmer Autumn food choices. This Vegan lasagna is the perfect autumn dish, still utilising many of our in-season produce. Feel free to add or leave out any vegetables you like. The thing that makes this dish sing, is the vegan cashew cream. It is what brings this dish to a whole other level. Use a good quality blender if you have access to one:
INGREDIENTS
* Cashew cream
* 2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
* 1 cup water
* 2 tablespoons lemon juice
* 2 teaspoons apple cider vinegar
* ¾ teaspoon fine sea salt
* ½ teaspoon Dijon mustard
* Vegetables
* 2 tablespoons extra-virgin olive oil
* 1 medium-to-large yellow onion, chopped
* 2 large or 3 medium carrots, chopped (about 1 cup)
* 8 button mushrooms, cleaned and chopped
* ½ teaspoon fine sea salt, to taste
* Freshly ground black pepper, to taste
* 250g baby spinach, roughly chopped
* 2 cloves garlic, pressed or minced
* Everything else
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* 21/2 cups good quality tomato Sugo or Passata
* 9 instant lasagna sheets
* Nutritional yeast to sprinkle on top.
INSTRUCTIONS
* Preheat the oven to 180 degrees. If you soak your cashews, drain and rinse them until the water runs clear.
* Combine the cashews, water, lemon juice, vinegar, salt, and mustard in a blender. Blend until smooth and creamy, stopping to scrape down the sides as necessary. If you're having trouble blending the mixture, slowly add up to ½ cups additional water, using only as much as necessary. Set aside.
* Then, we'll prepare the vegetables: Warm the olive oil in a large pan over medium heat. Once simmering, add the onion, carrots, mushrooms, salt, and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.
* Add a few large handfuls of spinach to the pan. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.
* Spread ¾ cups of tomato sauce evenly over the bottom of a 9" by 9" baking dish. Layer 3 lasagna sheets on top (snap off their ends to fit and/or overlap their edges as necessary). Spread 1 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with ¾ cups of tomato sauce.
* Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream), and the remaining veggies.
*Top with 3 more lasagna sheets, then spread ¾ cup tomato sauce over the top to evenly cover the noodles.
AUTUMN IS HERE
NOURISH BODY & SOUL
"Autumn is a time for nourishing the body and soul with foods that support our well-being. Just as our yoga practice evolves with the seasons, so too should our approach to cooking. Embrace the harvest of autumn with gratitude and intention, savouring each bite as a gift from nature."
~
Deepak Chopra
AUTUMNAL DIET
NOURISH BODY & SOUL
Embrace seasonal foods that are grounding & nourishing, such as root vegetables, squashes, apples & warming spices like cinnamon & ginger. Incorporate soups, stews and herbal teas to support digestion and boost immunity during the transition to cooler weather.
DAILY MEDITATION
NOURISH BODY & SOUL
"In the cycle of seasons, autumn teaches us the art of letting go. Through our practice, we learn to release what no longer serves us, making room for new beginnings."
~
Cyndi Lee
