A high kicking lasagne supreme (vegan style)…. with garlic/pea and tofu/cheese sauces…

A lasagne of sorts tonight. Colourful, nutritious and perfect raw or cooked. I opted for a baked version tonight as there was an ol’ Autumnal nip in the air.

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How to:

The veg-
I thinly sliced a huge courgette (took photo then deleted it by accident boo) with my mandolin and used it as the pasta sheets.

I had left over Asian slaw from the other day that was perfect for using up (shredded red and white cabbage, green onions, carrots, mangetout) with sliced mushrooms and broccoli.

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For the sauces:
The pretty green mix consists of peas, a splash of soy cream, clove of garlic and salt/pepper blended

The cheese mix is just as easy and delicious! Half a block of tofu, a quarter block of art of zen violife pizza cheese, garlic, nutmeg,
Cinnamon, splash of olive oil and salt/pepper blended.

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Now the fun bit! Get layering….. Anything works with this recipes so don’t feel you have to stick to my choices. It’s great for using up leftovers too. I added some mixed herbs and chilli flakes too.

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For the top layer use the rest of the violife cheese to grate over the top then into the oven at 180 for 35 min. Mmmm…

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I served it up with a salad of mixed leaves, chickpeas, sugar snap peas, chilli flakes, lime zest and juice, olive oil, salt and pep.

Night night everyone! Sleep well

Love Louise

x

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3 thoughts on “A high kicking lasagne supreme (vegan style)…. with garlic/pea and tofu/cheese sauces…

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