Shopping list 🛒

For the Bolognese:

• 100g Soy granules / alternatively pea flakes or e.g. jackfruit or sunflower seed granules)
• 4 tbsp soy sauce
• 2 red onions
• 2-3 cloves of garlic
• 3 medium peeled carrots (or other vegetables, e.g. eggplant/zucchini)
• 2-3 tbsp tomato paste
• 1 pinch of salt
• 4-5 tbsp pizza seasoning, depending on intensity
• 1/2 tsp chili flakes (optional)
• 680ml (large bottle) tomato passata
• A splash of water

For the béchamel sauce:

• 300g natural tofu (For soy allergy: canned cannellini beans)
• approx. 150ml soy milk or other plant-based milk (possibly more depending on tofu moisture)
• 1 tsp nutmeg
• 1/2 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder or fresh garlic
• 4 tbsp nutritional yeast flakes
• Optional: 1-2 tbsp white almond butter

Also:

• (Whole wheat) lasagna sheets (also available rice-based for gluten intolerance)
• 4 tbsp ground walnuts
• 3 tbsp nutritional yeast flakes
  
  

Preparation 👩‍🍳

Soak the vegan mince in hot water with soy sauce and let it sit for approx. 10 minutes.

Sauté onions, garlic, and carrots in a little olive oil. Season with tomato paste and spices. Squeeze out the vegan mince and add it. Mix everything with passata and possibly a splash of water, and simmer until the carrots are soft.

For the béchamel sauce, roughly chop the tofu and blend it with the remaining ingredients until creamy.

Grease a casserole dish with some oil. Then layer béchamel sauce, lasagna sheets, bolognese (continuing in this order). The last layer should be béchamel sauce and a mixture of ground walnuts and nutritional yeast flakes for an extra crunch.

Bake in the oven at 180°C for about 40 minutes - enjoy your slaughterhouse-free meal! ✨