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My brother’s favourite vegan dish: vegetable-lasagne ✌?
Since it’s one of my standard dishes I thought I might have already posted the recipe somewhere here, but I haven’t found it so far, so here’s how it’s done:
70g lentils (let them soak overnight)
4 carrots
2-3 zucchini (2 medium sized or 3 small)
1,5 kg tomatoes (I prefer fresh ones since it’s tomato season) or 3 canned if chopped tomatoes
1 big onion
2-3 cloves of garlic
3 celery sticks
Italian herbs (50g)
Dash of balsamic vinegar
Salt and pepper to taste

180g cashews (let them soak for 30 min in hot water)
400ml water
Good dash of nutmeg
Salt and pepper to taste

200g grated vegan cheesE
Dice veggies, mince garlic. In a preheated pan stir fry onions and garlic in some olive oil until translucent. Add carrot and celery and stir-fry for another five minutes. After adding the remaining veggies stir-fry another five minutes before deglazing it with the chopped tomatoes. Add lentils, bring to a boil, reduce the heat and let it simmer on medium heat for about 25-35 minutes (lentils should be soft). Meanwhile prepare the béchamel sauce. Spices, herbs and remaining ingredients and turn off the heat.

Blend cashews and all the other ingredients in your food processor for about 1-2 minutes until smooth. Fill liquids in a pot, bring to a boil while constantly stirring (burns easily once it starts to thicken) and put aside.

Start layering: one layer of base sauce, some béchamel on top, one layer lasagna sheets. Repeat that step until your veggie sauce is used up. Spread vegan cheese on top of the last layer [email protected] it into the preheated oven for about 40. min.
Enjoy ??
#vegandinner #veganlasagna #lowimpact #seasonalfood #localfood #solawibirkenhof #celery #carrot #zucchini #tomatoseason #eattherainbow #vegetableseason

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