Name: 'Meaty' Vegan Lasagna
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1 tbsp olive or avocado oil; 1/2 red onion, finely diced; 2 garlic cloves, crushed; 1 can of tomatoes; 140g tomato paste (1/3 cup); 1/2 cup TVP (textured vegetable protein); 1 cup vegetable stock; 1 can of lentils, drained and rinsed; 1/4 cup red wine; 2 tbsp balsamic vinegar (or red wine vinegar); 1/2 bunch basil; 1/2 tsp salt; Pepper and chilli flakes - to taste; 1/3 head of cauliflower (about 12 florets); 1/2 cup cashews; 1/2 cup soy milk; 3 tbsp nutritional yeast flakes; 1/2 tsp salt - or to taste; 1/4 cup plain flour; 1 large flat OR 5 button mushrooms, finely sliced; 1 packet lasagne sheets; 1 cup non-dairy shredded cheese; 1/2 bunch basil; 100g baby spinach; 1 zucchini - ribbons; 1 tbsp olive oil; 1 tbsp red wine vinegar; Salt and pepper - to taste

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Nutrition Facts

Per serving

Calories from

Protein 17%
Carbs 44%
Fat 39%

Fat High 34 g 52%
Saturated Fat High 7 g 35%
Carbohydrates High 88 g 29%
Fiber High 12 g 48%
Sugar High 16 g 32%
Protein High 34 g 68%
Cholesterol Low 0 mg 0%
Sodium High 1,050 mg 43%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

Nutrition Facts

'Meaty' Vegan Lasagna

Ingredients

Vegan Meaty Sauce

Creamy White Sauce

Other Ingredients

To Serve

Steps

Nutrition Facts

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