This vegan lasagne is our ABSOLUTE FAVOURITE recipe from our new book!! It’s so delicious and hearty, we haven’t been able to find a single person that doesn’t like it yet! A real crowd pleaser.

INGREDIENTS

1 celeriac
1 medium sweet potato
oil
salt
2 handfuls baby spinach
For tomato sauce:
2 tbsp oil
1 medium sized onion chopped
4 cloves garlic chopped
1 chopped red chili
200g chopped mushrooms
1 finely chopped courgette
1 bay leaf
100ml red wine
8 finely chopped sun dried tomatoes (not in oil)
2 tins chopped tomatoes
100g tomato puree
1/2 tsp salt
1/4 tsp black pepper
1 1/2 tbsp maple syrup or a different sweetener of your choice
1 handful of baby spinach
For cashew “cheese”  white sauce:
200g cashew nuts
100ml vegetable stock
50g fresh basil (just leaves)
juice of one lime
150ml olive oil
1 tsp salt
1/4 tsp black pepper

INSTRUCTIONS

  • Preheat your oven to 180 degrees celcius
  • Cut the gnarly bits off the celeriac and chop the remainder into about 1/2 cm thick slices
  • Lay them flat on a baking tray and drizzle with oil and a little bit of salt
  • Chop your sweet potato into bite sized pieces and add oil and salt
  • Leave both to roast for 25 minutes
  • To start making your tomato sauce add 2 tbsp of oil into a medium sized pot
  • Add onion, garlic and chili to pot. Cook for about 4 minutes until onion goes translucent and garlic starts to brown
  • Add mushrooms, bay leaf and courgette to the pot. Fry for 5 minutes
  • Mix in the wine and then add the sun dried tomatoes
  • Pour in your two tins of chopped tomatoes and the tomato puree, add the 1/2 tsp of salt , 1/4 tsp black pepper, maple syrup and a handful of baby spinach
  • The sweet potato and celeriac should now be ready. Add the sweet potato to the tomato sauce.
  • To make white sauce, add cashew nuts, vegetable stock, basil, lime juice, olive oil, salt and pepper together, and blend in a food processor
  • Layer about half the cashew sauce onto a lasagne tray. Next, generously lay half the celeriac over the sauce. Then, pour your tomato sauce over, covering with a thin layer of  baby spinach.
  • Cover the spinach with the rest of the celeriac. Pour the remainder of the cashew cream sauce over the top.
  • Bake for about 20 minutes at 180 degrees celcius.
  • When it starts to brown, it’s ready to serve!
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