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.


1 celeriac
1 medium sweet potato
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


  • 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!

Subscribe To Swimrise Alert List

It’s no secret that we have long enjoyed a morning dip.

It breaks up the mundane and kick starts any day with a splash! 

You have Successfully Subscribed!


Subscribe To Happy Hikers Alert List

Throughout the Summer months we arrange a weekly hike.

Led by Anto it’s an outing that we encourage anyone to join

You have Successfully Subscribed!



 We are also working hard on new delicious recipes for book no 3! Wohoooo!


If you like to hear more about us, subscribe to our mailing list. We promise not to bombard but you can expect virtual cake, belly hugs and sunshine rays. 

Wohoooo! Nice one, dudes.