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Vegan Lasagna by Taghiti Gericke
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Directions to follow
steps 1

In a pot add the olive oil, the thyme and coriander seeds. Stir the oil for a minute or longer to extract the flavors from the herbs, then add the onions and stir often until they have softened. Next, add the sun-dried tomatoes. Add the minced mushrooms, soya, maple syrup, cumin powder, cardamom powder, oregano and black pepper. Once the mushrooms are well cooked, add the grated carrots. Stir and cook for 5 minutes

Then add the can of tomatoes. Add the butternut squash and cherry tomatoes. Cook until the butternut is soft to eat but not mush. Then take the lid off the pot and allow to cool.

Throughout this process it is important to keep the lid on between stirs as there is not much liquid ingredients, so keeping the lid on prevents the sauce from drying out or burning.

steps 2

In a processor, add just the cashews. Blend until as smooth as you can get them. Add the water and blend smooth. Add the cumin, coriander, cayenne pepper, salt, pepper, tahini, lemon and nutritional yeast.

Peel strips from zucchini’s and chop fresh basil.

steps 3

Take excess liquid from and cover the bottom of tray. Only enough liquid to stop the first layer of zucchini from sticking. Pack zucchini tightly together for a more stable lasagna. Then layer from zucchini, to sauce, sprinkle fresh basil. Again, zucchini, cashew cheese, more basil and zucchini again.

steps 4

Lastly layer sauce, fresh basil, then cashew cheese. Sprinkle fresh thyme, oregano and a generous amount of nutritional yeast.

Place in oven at 350 F until golden brown on the edges. Leave out to cool and set. Cut and serve with some avocado, more fresh basil and a little sprinkle of nutritional yeast.
Even if it doesn’t hold too well, the flavors are so good! Enjoy x

steps 5

Cashew Cheese Sauce
- 1 and a 1/2 cups cashews (soaked overnight/rinsed/drained)
- 1 cup nutritional yeast
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 a small lemon squeezed
- 2 tbsp tahini
- 1 cup water
- pepper (to taste)

Mushroom Mince Sauce
- 3 tbsp olive oil
- 1 tbsp fresh thyme
- 1 tbsp coriander seed
- 3 red onions
- 500g mushrooms (very finely chopped or pulsed in a processor)
- 1/2 cup chopped sundries tomatoes
- 2 small- medium carrots grated
- 1 tbsp cumin powder
- 1 tbsp cardamom powder
- 2 tbsp soya sauce
- 1 tbsp maple syrup
- 1 tbsp black pepper
- 2 tbsp fresh oregano
- 1 can diced tomatoes
- 3 cups small diced butternut
- 200g sliced cherry tomatoes