Peanut Butter & Banana “Cheesecake” – vegan friendly

Who doesn’t love a good cheesecake? Creamy, rich, indulgent… And you’d have thought that being vegan means giving up on decadent treats such as these, but you’d be wrong.

I love finding a dairy-free, vegan friendly alternative to some of my old favourites, and this one is sure to impress even your non-vegan friends.

5

The perfect combination of deliciously crunchy base, created from homemade Dark Chocolate Digestive Biscuits, and creamy smooth “cheesecake” topping of blended, protein-rich cashews and peanut butter.

1

2

8

 

3

The banana element gives this cheesecake a hint of Banoffee Pie, which let’s face it, is never a bad thing!

7

6

5

PEANUT BUTTER + BANANA “CHEESECAKE” WITH DARK CHOCOLATE DIGESTIVE BASE

Now obviously you could buy the biscuits for the base, and choose practically any type you want (Oreos – vegan friendly – work great!), but these digestives are so easy to make, and I like knowing I’ve created something entirely from scratch.

Author: My Vegan Kitchen

Recipe Type: Dessert

Cuisine: Vegan

Serves: 8 – 12

Ingredients

BASE (makes 10 so you have some leftover for eating)

  • 170g wholemeal flour
  • 170g medium oatmeal
  • 150g cold vegan butter, diced
  • ½ tsp bicarbonate of soda
  • 55g dark muscovado sugar
  • Pinch of pink Himalayan sea salt
  • 2-3 tbsp unsweetened almond milk
  • 150g vegan dark chocolate (optional)

FILLING

  • 2 bananas
  • 2 cups cashews
  • 1 lemon, juiced
  • 1/3 cup coconut oil, melted
  • ¾ cup coconut milk
  • ½ cup maple syrup (or your choice of liquid sweetener)
  • ¾ cup peanut butter (your preference of smooth or crunchy)

CHOCOLATE GANACHE TOPPING

  • ¾ cup vegan dark chocolate
  • 50ml coconut milk

 

Instructions

For the biscuits (if making):

  1. Preheat your oven to 170C degrees and in a large mixing bowl, sift together the flour and oatmeal. Rub in the butter until the mixture resembles breadcrumbs (best to get dirty and use your hands for this bit).
  2. Mix in the bicarb, sugar and salt, adding just a little almond milk to bring it all together to a dough-like consistency. Flatten in to a disk, wrap in clingfilm chill for at least 30 minutes (like pastry, this makes it easier to roll out and cut in to biscuit shapes).
  3. Line 2 baking sheets with baking paper and set aside. Roll out your biscuit “dough” between 2 sheets of clingfilm, to around 4-5mm thick, then cut out your biscuits. Arrange on your baking trays, leaving a small gap in between each, prick each one several times with a fork and bake for between 12-15 minutes. Baking time will depend on you oven and whether you prefer your biscuits to be soft or crisp (crisp is probably better for the purpose of your cheesecake base).
  4. Remove from the oven and allow to cool completely, whilst you melt your chocolate (if using) over a saucepan of simmering water. Remember this step is optional, you may only want to coat the biscuits you won’t be using for the cheesecake base, but I did them all so my base would have little chunks of chocolate!
  5. To coat biscuits, dunk one side in to the melted chocolate, repeating to build up layers, set aside to cool.

For the base:

  1. If not still on, preheat your oven to 180C degrees and, using either a food processor or a good, old fashioned rolling pin, crush up 140g of your biscuit choice. Add 5 tbsp of melted coconut oil and mix together.
  2. Lightly grease a 20cm cake tin, either spring form or one with a removable base is best. Fill the bottom of cake tin with your crushed biscuit mixture, and use either the back of a spoon or a small cup to pack it down tightly and as evenly as possible.
  3. Bake for 5 minutes, remove and set aside to cool.
  4. Add you bananas, cashews, lemon juice, coconut oil, coconut milk, maple syrup and peanut butter to a blend a blend together until very smooth. This will take around 4 – 5 minutes and you’ll probably need to stop the blender and scrape down the sides to mix back together a couple of times.
  5. If your peanut butter doesn’t already contain salt, you may want to season with a pinch at this point. Also, if your mixture is too thick, you can add a little more coconut milk to loosen.
  6. Pour evenly over your cool biscuit base and set aside. At this point you can either put in the fridge to set for at least 3 hours – although overnight is best – or you can whip up whatever toppings and decorations you want to add. For example:

For the chocolate ganache:

  1. Heat 50ml of coconut milk over a low heat, bringing it to a simmer. Meanwhile break up ¾ cup of vegan dark chocolate (I like Green & Blacks) in a small heat proof mixing bowl and, once the coconut milk is bubbling, pour it over the chocolate. Then just leave it for 3 – 4 minutes, before stirring and mixing together. Have a taste at this point, as you may want to sweeten with a little maple syrup. I however I like mine a little bitter, to combat the richness of the cheesecake.
  2. Spoon your ganache over the top of your cheesecake, in whatever pattern takes your fancy. Go wild, be as creative as you like! Once you’ve exhausted your creativity, pop your cheesecake in the fridge to set, as stated above, for at least 3 hours.
  3. Once set, remove your cheesecake from its tin and serve! I like to serve mine with a bit of salted caramel sauce, veganised from this recipe from Jamie Oliver’s website, and any leftover ganache.

Vegan Spicy Carrot + Walnut Cake

Vegan Spicy Carrot + Walnut Cake with Zingy Lemon + Cashew Frosting

The original version of this recipe produced 12 deliciously spicy Carrot & Walnut Cupcakes, but more recently I’ve been turning it in to a slightly more grown up cake.

The recipe remains fundamentally the same, however I swapped the gluten-free brown rice flour for spelt flour. The taste and texture of spelt compliments the other flavours, and although it means the recipe is no longer suitable for people with coeliac disease, spelt flour does have slightly fewer calories than wheat flour and is somewhat higher in protein. It’s also easy to digest, but is lower in fibre than wheat.

The new recipe has proved popular with friends, family and the patrons of Palmers Green Market N13, so I thought I’d share it with you. I am also working on a refined sugar-free version of this recipe, so keep your eyes open for that too.

As previous, you can pretty much make the cake itself by hand, but you will need a high powered blender for the cashew frosting.



INGREDIENTS

For the cake:

· 2 ¼ cups of organic spelt flour, I like Doves

· 3 tsp baking powder

· 1 tsp baking soda

· 3 tsp cinnamon

· ½ tsp nutmeg

· 1 tsp pink Himalayan sea salt

· ½ applesauce (I make my own sugar-free, recipe here)

· 1 cup almond milk

· 2 tsp vanilla extract

· 1 cup light brown cane sugar

· ½ cup coconut oil, melted

· 3 large carrots, peeled and grated

· 1 cup crushed walnuts, plus extra halves for decoration

For the icing:

· 1 cup cashews

· ¼ cup almond milk

· ¼ cup maple syrup

· 2 tbsp coconut oil, melted

· 1 tsp vanilla extract

· 2 tsp fresh lemon juice

· ½ tsp pink Himalayan sea salt

METHOD

For the cake:

1. Preheat oven to 180C

2. Grease your 9 x 5 inch cake tin, and line with grease proof paper in preparation – this will make it easier to remove from the tin once baked

3. Sieve spelt flour in to a large mixing bowl and whisk together with the baking powder, baking soda, cinnamon, nutmeg and salt (I used a Kitchen Aid to mix, but it’s just as easy by hand)

4. In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and coconut oil

5. Add wet ingredients to dry ingredients and mix together

6. Fold in the grated carrots and crushed walnuts

7. Pour cake mixture in to your cake tin

8. Bake in the oven for 30-40 minutes – cooking times may vary according to you oven, so keep checking on your cake. You want it to be a deep golden brown colour, but still springy to the touch. It’s ready when you can pull a toothpick out clean

9. Remove your cake from its tin and leave to cool on a wire rack, while you turn your attention to the zingy cashew icing

For the icing:

10. Place all the icing ingredients in to a powerful food processor (I used a Vitamix) and blend together, slowly at first increasing the power as you go, until you have a thick, smooth icing

11. Depending on your taste buds you can add a little more maple syrup or lemon juice, but be careful not to thin the mixture too much as you want it to hold its form once on your cake. If too thin, blend in a few more cashew nuts to thicken again

12. Chill in your fridge for at least 30 mins. You want the mixture to be firm, but still pliable enough to ice your cake

13. Once chilled, smooth your icing across the top of your cake – I find a silicon spatula does the job quite well

14. Divide in to slices and top each one with half a walnut as decoration

Best served straight away, but as per the original recipe, any left overs can be stored in the fridge in an airtight container for around 2-3 days.

As per my previous cupcake post, I’ll reiterate that you don’t need to soak your cashews overnight before making you icing. I used to do this, but always found the mixture too wet, and as long as your food processor is powerful enough, soaking isn’t necessary.

So that’s that. An update on an old personal favourite. Let me know what you think of the new (and improved?) recipe. Come back soon for more vegan recipes and reviews, but in the meantime take a look at my Instagram @my_vegan_kitchen

Creamy Avocado Sauce

There’s many a night in the My Vegan Kitchen when we look for leftovers to create a whole meal from.

Tonight was such a night and the boyfriend seemed quite taken with the idea of a “creamy avocado sauce” for our courgetti.

Luckily I had enough ingredients to whip this up in about 10 minutes flat. If you’re looking for something tasty that takes no time at all to make, then this is the delicious sauce for you, full of satiating & anti-inflammatory ingredients.

Serves 2

Ingredients:

  • 1 tbsp pine nuts
  • 1 large avocado
  • 1 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • Juice of 1/2 a lemon
  • Seasoning

Method:

  1. Toast your pine nuts until golden brown
  2. Whilst they’re toasting, mash up your avocado with the other ingredients
  3. Add pine nut and mash together again – you can do this all in a blender, but tonight for ease (and less washing up!) I decided to simply mash with a fork
  4. Add seasoning
  5. Serve over spiralised courgette

We also cooked off some sliced chestnut mushrooms, baby plum tomatoes + garlic in rapeseed oil + soy sauce (use tamari if you’re gluten-free) and added to courgetti and sauce.


And all in around 10-15 minutes! Give it a go and let me know how you get on.

Did you know that avocados are extremely nutrition? They are abundant with vitamins and contain more potassium than bananas. They are known to be healthy fats, which means they are loaded with heart-healthy monounsaturated fatty acids which can reduce inflammation and has beneficial effects on genes linked to cancer. They’re also full of fiber which can help keep you fuller for longer, whilst feeding the friendly bacteria in your intestine.  

  

So eat up!!

Raw, Vegan Date Bites

Just a quick post to share these deliciously indulgent little snacks with you.

  
I made them as a little post dinner snack the other night and they went down a storm, even with my 17 year old (non-vegan) niece!

Ingredients :

  • Medjool dates
  • 100% peanut butter
  • Vegan dark chocolate (optional)

Instructions :

  1. Cut dates in half, remove pit of necessary
  2. Fill with as much peanut butter as you like
  3. Top with a small piece of dark chocolate 
  4. Grate a little extra dark chocolate over everything (why not, you deserve it?!)
  5. Eat

I’ve also melted some coconut oil with cacao powder and maple syrup, to make homemade chocolate in the past, and used it to coat these yummy morsels. That requires a little more time to prep and chill in the fridge though, but worth it if you can endure the wait!

Easy Homemade Hummus

I’ve been playing around with hummus recipes for a while now, and I think I might have just cracked it.

  • 1x can of chickpeas, reserving the water
  • 2x tsp tahini
  • 1x garlic clove, crushed
  • 1/2x tsp salt, pink Himalayan if you have it
  • 3x tbsp extra virgin olive oil
  • 2x tbsp fresh lemon juice

  
You can double or triple the ingredients, depending on how many you want to serve. These qualities will produce about 4 good sized servings.

  1. Rinse chickpeas, reserving water from the can, and place in food processor
  2. Add tahini, garlic, salt and lemon juice and blend together, adding about 3-4 tbsp of the chickpea can water
  3. Whilst blending, drizzle in the extra virgin olive oil, adding more to reach desired consistency, reserving some to drizzle over at the end
  4. Serve, adding extra chickpeas or paprika as garnish

And there you have it, a simple, quick and easy recipe for a household favourite. I’ve also tried with peanut butter (yes, you read that right) instead of tahini, and it works quite well!

Next on my list is a roasted jalapeño version.

Vegan Pesto Recipe

Whenever in my local supermarket, I always just check out the fresh produce in the reduced section. At the end of the day, there’s usually a bargain to be found. I like to pick up things I can freeze at home to use later :

  • Bananas for nice cream
  • Berries, pineapple or citrus fruits for smoothies

   

Sometimes what’s on offer will dictate my dinner that evening :

  • A 29p bag of carrots for a spicy Asian carrot side dish
  • A 59p butternut squash roasted with red onions, added to quinoa

I even picked up a beautiful bunch of flowers for £1 the other day!  

 
Over the weekend I bought 2 small bunches of fresh basil for 29p each and turned them in to a vegan pesto, which I froze in to cubes, to be used at a later date. Freezing for later use means I can quickly put together a pesto pasta dish after work, without having to buy pesto ingredients and make from fresh. 

You can scale the ingredients up or down, depending on how much basil you have. Here’s what I used :

  • 2x generous handfuls of fresh basil leaves, chopped
  • 1x garlic cloves, chopped
  • 1x handful pine nuts, lightly toasted
  • Juice of 1/2 lemon, optional
  • Nutritional yeast, to taste
  • Extra virgin olive oil
  • Pink Himalayan sea salt + freshly ground black pepper for seasoning

You can use a food processor but I like to mash everything together in a pestle + mortar.

  

  • First add basil + garlic, then mash
  • Add toasted pine nuts, mash again
  •  If you’re using nutritional yeast, add now. I left it out as I had run out
  • Season with salt + pepper
  • Mix in extra virgin olive oil, mixing until you each your desired consistency

I then put my pesto in to an ice cube tray and froze for later use, but you can use straight away, or if your basil is nice and fresh, store in fridge for meals throughout the week.

 
I used 2 pesto “ice cubes” to make pesto pasta for dinner last night. Simply cook your pasta and add pesto cube for pan to melt, adding a little extra virgin olive oil to make a creamy pesto sauce.

  

Tonight I’m thinking pesto mushrooms on rye bread toast… 

Vegan Homemade, No Added Sugar BBQ Sauce Recipe

Recently I’ve been hearing a lot about jackfruit and how it has the same consistency as pulled meat. Last week I was lucky enough to enjoy a BBQ Jackfruit Burrito at Club Mexicana and knew I had to recreate this BBQ “meat” at home.


 

  

I don’t like to buy sauces in jars from supermarkets, as I often find they add a lot of unnecessary ingredients – sugar for example – so I decided to make my own BBQ sauce. I have used fresh pineapple to give my vegan sauce a sweet kick. If my recipe isn’t quite sweet enough for you, add some maple syrup, it’ll also give it a nice smoky flavour.

  

 

This recipe will give you about 1 litre of BBQ sauce. Yes, I know that seems like a lot, but I think it’s best to cook these things in bulk – I knew I’d find a use for all those empty jars I horded! I’m keeping a couple in the fridge to start, but will probably pop some in the freezer for use at a later date too.

 

Here’s what you’ll need:

 

1x red onion, diced

2x red chillies, deseeded and diced

3x garlic cloves, peeled and diced

1x thumb sized piece of fresh ginger, peeled and grated

1/2x pineapple, skin removed, finely diced (you can also use tinned pineapple if you prefer)

 

4x tbsp smoked paprika

2x tbsp ground cayenne pepper

1x tsp ground cinnamon

 

1x 400ml tin of passata

1x 400ml tin of chopped tomatoes

2x tbsp tomato puree

1/2x cup white wine vinegar

1/2x cup balsamic vinegar

2x tbsp low sodium soy sauce (tamari if gluten free)
1x tbsp Dijon mustard

 

1x generous pinch each of pink Himalayan sea salt and freshly ground black pepper

 

2x tbsp 100% maple syrup (optional, if you have a sweet tooth. I left it out)

 

Coconut oil for the initial frying

 

 

And how you do it:

 

1.       Heat about 1 tbsp coconut oil in a large saucepan, over a medium heat – I used a Le Creuset style cast iron stockpot, you’ll need something fairly big if, like me, you’re making a big batch – and fry the red onion, red chillies, garlic cloves, ginger and pineapple

2.       Once everything has start to brown nicely, add the dry spices – smoked paprika and cayenne pepper, stirring to combine

3.       Next add all the wet ingredients – passata, chopped tomatoes, tomato puree, white wine vinegar, balsamic vinegar, soy sauce and Dijon mustard, leaving to simmer for about 30 mins

4.       Remove from the heat, season with pink Himalayan salt and ground black pepper, and blend using a hand bender. At this point, taste your sauce and make any flavour adjustments you feel necessary – adding maple syrup for a sweeter flavour for example. If your sauce is still a little thin or runny, put back on the heat to simmer and reduce down further. You’re aiming for quite a thick, gloopy consistency

5.       Et Voila – Homemade, Vegan, No Added Sugar BBQ Sauce

 

  

I kept some in a saucepan as intended and made pulled BBQ jackfruit, then decanted the rest in to those handy jars I knew would were worth keeping, refrigerating for use later in the week – I have BBQ “not dogs” with caramelised red onions in mind…


  

Raw Vegan Nut, Seed + Cacao Hearts

Just a quick post today to tell you about the Raw Vegan Nut, Seed + Cacao Hearts I made at the weekend.

I wanted to jazz up my usual protein balls so I made them in to little hearts, using a silicone ice cube mould. I love using these to make sweet treats as they come in so many different shapes; I’m on the lookout for something “Easter-y” at the moment, if anyone can point me in the right direction?

Anyway, I digress, these are so simple to make and they are raw so no cooking involved, retaining all their natural nutritious goodness.


Here’s what I used, but feel free to play around with the ingredients, I tend to just use up what I have in my cupboards. Your quantities will vary depending on the size and shape of your mould. I always find it’s better to make too much than too little. I like to taste as I go – of course, who doesn’t, right? – and you can always revert back to good old protein balls if you run out of space in your mould. I ended up making 12 hearts, with enough mixture left over to make 6 balls, which I rolled in the leftover cacao chocolate and coconut.

·         Desiccated coconut

·         Porridge oats, steel cut if you’re gluten-free

·         Your preferred mixture of nuts and seeds – I used cashews and almonds + sunflower and pumpkin seeds

·         Dates, medjool if poss as they are best

·         4x tbsp maple syrup – 2x tbsp for the protein mixture + 2x tbsp for the cacao chocolate topping. You can add more or less depending on the size of your sweet tooth and mould of course

·         Coconut oil, melted –  1x tbsp for the protein mixture + 4-5x tbsp for the cacao chocolate topping

Do you know how good this stuff is for you? Check out post featuring some of the amazing ways coconut oil can be used in your cooking and beauty regime

·         3x tbsp raw organic cacao powder – 1x tbsp for protein mixture + 2x tbsp for cacao chocolate topping

Raw cacao is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter)

You can use regular cocoa powder but your creations won’t be raw

You might also need to use more cocoa powder, in order to get the same depth of chocolate flavour as cacao

 

Add your favourite vegan friendly protein to ramp up the protein content. They’re then great little snacks for an immediate post workout protein hit.

And how you make them :

1.       Sprinkle a little desiccated coconut in the bottom of your moulds, this will give them nice little coconut tops

2.       Put nuts, seeds, oats, dates, 1x tbsp cacao powder + more desiccated coconut in a food processor and blend to desired consistency

3.       Add in 2x tbsp maple syrup and 1x tbsp coconut oil and blend once more, until the mixture becomes thick and sticky, then pack tightly in to your moulds

4.       Mix the remaining melted coconut oil and cacao powder to make a rich cacao chocolate, then drizzle on top of your moulds, creating what will become their lovely chocolate bottoms

5.       Put in your freezer for about 30 minutes and until set and they’re ready to devour. Make sure you keep them in the fridge when not eating, as this will keep them set and fresh!

 

raw vegan nut, seed + cacao hearts

 

Let me know how you get on making these. I think some bunnies would be fun for Easter, now where would I get that mould from? Post your pictures on Instagram tagging me so I can see your creations!

 

Vegan Spicy Satay Tofu + Grilled Pineapple Stir Fry 

The other night I was putting my food together for the following day at work. Breakfast of overnight oats with peanut butter and a side of pineapple… Mmmm peanut butter and pineapple, now that looked like a delicious combination, why haven’t I thought of this before?

don’t you just love pineapples?

So I decided to use these 2 ingredients to make Spicy Satay Tofu + Grilled Pineapple Stir Fry for dinner. This recipe will feed 2, or in my case 1 dinner, with leftovers for lunch at work tomorrow.

What you’ll need :

For the satay tofu:

  • A block of firm tofu – I used Cauldron’s Original Tofu – cut in to 6 – 8 equal sized pieces
  • 200ml vegan vegetable stock – Bouillon or Kallo are good
  • 2tbs 100% peanut butter – I like Meridian‘s, currently buy 1 get 1 half price in Holland & Barrett
  • 1tbs low sodium soy sauce, or tamari for gluten free
  • 1tsp coconut oil for frying
  • 1tbs sesame seeds
  • Fresh red chilli slices to garnish

Use a 2 serving mixture of your fave veggies for the stir fry. I used:

  • Broccoli
  • Red onion
  • Sugarsnap peas
  • Flower sprouts – these are new to me but are a type of Brussels sprout with a more subtle flavour, with double the amount of vitamin B6 and vitamin C than standard Brussels sprouts
  • Kale
  • Bamboo shoots

All lightly fried so still crisp, in a little coconut oil with plenty of fresh red chilli, garlic and ginger.

For the noodles:

  • 1/2 courgette spiralized in to courgetti
  • 1 packet Bare Naked Foods Noodles – have you seen/used these noodles before? I don’t often eat noodles unless they’re made from veggies, but these are a no brainer : gluten, fat & sugar free, low in calories & carbs, veggie & vegan friendly, no added preservatives or colours, high in fibre, I’d recommend
  • 1tsp sesame oil for flavour

+ 4 slices of pineapple 

And here’s what you do :

  1. Melt coconut oil in a large non-stick frying pan, add tofu slices and fry until crisp on one side. Turn over – at this point I like to add a little extra soy sauce, but that’s purely my preference, not a necessity – and continue to fry on the second side.
  2. In the meantime make up your peanut satay sauce by mixing all the ingredients together. Once second side of tofu is nice and crisp, add your spicy peanut satay sauce to the pan and simmer. This will allow the tofu to absorb some of the satay flavours and for the sauce to reduce.
  3. Whilst your satay tofu is simmering, heat a little more coconut oil in a wok and stir fry all your veggies. I like my stir fries crunchy so I only cook my veg for a few minutes, until they’ve ever so slightly softened up. Once cooked to your liking, turn off the heat from under your wok, it’s residual heat will keep your stir fry hot.
  4. Now throw you zoodles + choice of noodles in another pan and warm through. This will only take about 3-4 minutes. Once done add the sesame oil.
  5. Finally, griddle your pineapple slices on each side. I use a griddle pan for this, but you can use a frying pan, grill, or even BBQ, it’s up to you. I particularly like the striped effect you get when you griddle or BBQ.
  6. The only thing left to do is sprinkle sesame seeds on your tofu, then plate up and serve. I like to use the zoodle/noodle combo as a base, with veggie stir fry on next, followed by pineapple and lastly the tofu on top, garnished with freshly sliced red chilli.

 

spicy satay tofu with griddled pineapple, veggie stir fry + zoodle noodles
 

Vegan No Pasta Lasagna Al Forno

One of my favourite things that my Mum used to cook (pre-veganism, so carnivorous of course) was Lasagna. We used to have it with salad, which I’d smother in some kind of fat laden dressing, but it was comforting & I loved it.

Today I’ve made a healthier & vegan version, with no pasta in sight, and I plan to eat for dinner tonight with salad again, but this time minus the unhealthy, fatty dressing.

Here’s what you’ll need :

🌱 1 x large onion, diced. I used red but brown would work fine too
🌱 2 x carrots, peeled & diced 
🌱 3 x large chestnut mushrooms, cleaned & chopped in to chunks
🌱 3 x garlic cloves, peeled, crushed & diced
🌱 1/2 red chilli, deseeded, sliced & diced
🌱 1 x tsp of each of the following herbs, fresh or dried : rosemary, thyme, oregano, sage & basil (you can play around with these)
🌱 2 x bay leaves
🌱 Small glass of vegan red wine – I was told never to cook with anything you wouldn’t drink, so bear that in mind
🌱 2 x tins chopped tomatoes
🌱 1 x tbsp tomato purée
🌱 1/2 cup red lentils, rinsed but no need to soak as these will simmer
🌱Seasoning

These are optional, depending on what you prefer to use instead of lasagna pasta sheets :

🌱 1 1/2 x aubergines, sliced
🌱 1 x large courgette, sliced
🌱1 x small bag of spinach
🌱 1 x slice of bread (I used a spelt & rye loaf), blended to breadcrumbs
🌱 1 x tsp vegan friendly dairy free cheese sauce mix (I used Free + Easy)

And here’s how to :

  1. Preheat oven to 180-200C
  2. Heat some oil (I used coconut) in a large saucepan or casserole dish and fry the onion and carrot until softened, before adding mushrooms, garlic + chilli and continuing to fry
  3. Once cooked, add herbs and then deglaze pan with red wine
  4. Add tinned tomatoes, tomato purée, seasoning & red lentils and simmer until sauce thickens
  5. In the mean time, use a griddle pan to fry the aubergine and courgette – top tip : once sliced, sprinkle salt on your aubergine + courgette slices to draw out the moisture
  6. Remove bay leaves and create your pasta-free lasagna by piling spinach, tomato veggie mixture, aubergine, courgette – in what ever order you fancy – top tip : the spinach, aubergine + courgette contain a lot of natural water so make sure that your tomato veggie lentil mixture sauce has reduced right down or your finished lasagna will be very wet
  7. Sprinkle your breadcrumb + dairy free cheese mixture on top and bake in oven for about 25-30 minutes – final top tip : I covered with tin foil for the first 10 minutes of baking, pricking little holes in the foil to let the steam escape
spinach
tomato, veggies, lentils

aubergine
  
courgette
  
breadcrumbs

 Serve with your choice of side dish.