| 1 white onion | |
| 1 celery stick | |
| 2 small carrots | |
| 3 thyme sprigs | |
| 2 Rosemary sprigs | |
| 2 sage leaves | |
| 3 garlic cloves | |
| 1 block tempeh | |
| 1 can green lentils | |
| 1 tsp red miso paste | |
| 1 tbsp tomato paste | |
| 1 can crushed tomatoes | |
| The Bechamel | |
| 300g silken tofu | |
| 4 tbsp nooch | |
| 50g cashew nuts |
LASAGNE. In a frying pan👨🏼‍🍳🍅 worth noting that this is possibly the quickest lasagne you’ll ever make in your life, it’s scruffy like jamie oliver would have it and it’s vegan. vegan. who wants a bit?
| 1. | Fry the onion, celery & carrot until soft Add the herbs and garlic in then the tempeh. Cook till the tempeh browns. |
| 2. | Chuck in lentils, the two pastes and a can of crushed tomatoes. Let it bubble then fill the pan with boiling water until it reaches the top. |
| 3. | Chuck in your raw lasagne sheets and make sure they’re broken up, all scruffy. Michael Buble it until it reduces in size and the lasagne sheets are almost cooked. |
| 4. | Blend the tofu, nooch and cashews to make your bechamel. Season to taste. |
| 5. | Plop the bechamel sauce on top and grill it on high heat for 5 minutes. |