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.