A couple of things I've made lately that are blog worthy which I would like to share:
Firstly,
Vegan Lasagne and Spinach and Sweet Potato Salad
I got this recipe from someone on a forum discussion on Animals Australia Unleashed. He said it was a hit and it most definitely was! I believe the recipe was from a magazine or recipe book? He just sent me a picture of the recipe, and so I will copy it out for you now for ease of reading:)
Vegan Lasagna
Ingredients:
- 1 tspn olive oil
- 1 pack instant lasanga sheets (I used one and half packets because I made many layers)
- 2 tbsp savoury yeast flakes (nutritional yeast)
Bolognaise Sauce:
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 300g tempeh, grated
- 2 x 400g cans diced tomatoes
- 1/2 cup white wine
- 1/3 cup tomato paste
- 1 1/2 cups water
- 1 tspn sea salt
- 1 tspn raw sugar
- 1 tspn basil, rosemary and oregano (fresh or dried)
- Freshly ground pepper
White Sauce:
- 3 tbsp vegan margarine
- 3 tbsp plain flour
- 1 1/2 cups soy milk
- Sea salt and ground pepper
- 1 tspn savoury yeast flakes
Method:
- Preheat oven to 180 degrees C.
- Heat olive oil in a large fry pan, add onoion and garlic and fry until onion is soft.
- Add grated tempeh and fry over medium heat for 1 minute. Add canned tomatoes, wine, tomato paste, water, sat and sugar and stir to combine.
- Bring to the boil then reduce to low heat and simmer for 15 minutes or until the sauce is thick and chunky, but not too dry as the alsagna sheets will absorb the remaining liquid during cooking. ***I would recommend that you add some water or vegetable stock to make sure it is quite wet, otherwise the lasagna might turn out a little dry.
- Add herbs and pepper, remove from heat and set aside.
- In a small saucepan, melt the margaine then remove from heat and stir in flour to make a paste. Add soy milk slowly and stir to mix thoroughly. Return to medium-high heat and stir continuously until sauce thickens. Season with salt, pepper and savoury yeast flakes.
- Grease a large baking dish with oil and place a layer of lasagna sheets in the bottom. Spoon bolognaise (approx 3/4 cup) onto the lasagna sheets. Drizzle some white sauce on top and sprinkle with 1 tspn of savoury yeast flakes.
- Add another layer of lasagne sheets and continue the process until mixture is used up. The top layer should have a thicker spread of white sauce to cover the bolognaise. Sprinkle generously with savoury yeast flakes.
- Bake for 45 minutes, remove from oven and leave to sit for 5-10 minutes before serving.
Spinach and Sweet Potato Salad
This one I made up and I think it served about 4 people. So just use how much you think of each ingredient and I will try to give a rough estimation of what I used.
Ingredients:
- 2-3 handfuls baby spinach
- 3-4 small sweet potato or 1 big one, diced into cubes, or into wedges (whatever gets that boat of yours afloat:P)
- 2 handfuls of cashews2 tbsp chia seeds
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 clove garlic, crushed
- 1/2 tbsp maple syrup
- 1/2 cup almond cheese
- Roast sweet potato with a little oil until it is browned and tender, let it cool down a little bit.
- Arrange spinach leaves in a large salad dish.
- Combine the vinegar, olive oil, garlic and maple syrup using a screw top jar and shaking the bajevus out of it.
- Add potato, cashews, almond cheese to the spinach and gentle toss the salad.
- Pour over the dressing and sprinkle with the chia seeds.
This meal was actually an a-freaking-mazing hit! I would definitely recommend trialling the lasagna with people who aren't really into vegetarian/vegan food!
Just realised that I actually need to get some uni stuff done for tomorrow. I shall add more exciting recipes for all you lovely munchkins at a later date.
Be well, safe and kind.
'Be kind whenever possible. It is always possible.' His Holiness, the Dalai Lama
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