Meatless Monday:Low carb vegan 'lasagne'

Serves 2-3


2 medium courgette or 1 large aubergine , thinly sliced with mandolin
For the soya mince filling
1 tbsp oil
1 onion, peeled and chopped
2 cloves garlic, sliced
1/2 red pepper, diced
100g dried organic soya mince
400g carton chopped organic tomatoes
2 tsp organic, reduced salt boullion
pinch stevia

For the 'cheese' sauce

500g cauliflower
12 cashew nuts
2 tbsp nutritional yeast
Olive oil spray

Place the cauliflower and cashews in a saucepan and cover with water.  Bring to the boil and reduce to simmer until the cauliflower is soft.  Drain well and blend with nutritional yeast.
Meanwhile heat the oil and fry the onion for 2 minutes.  Add the garlic and pepper and continue for another minute until onion and pepper are soft.  Add the soya mince, chopped tomatoes, stevia and boullion and simmer for a few minutes.
To assemble line the bottom of a dish with courgette or aubergine slices. Spread 1/3 of the soya mince mixture over the courgette/aubergine slices then 1/3 of the 'cheese' sauce.  Continue layering in this way, finishing with a courgette/aubergine layer.  Spray with olive oil.
Place in a preheated oven at 200 degrees for 30 minutes.  Serve with a green salad if you like.

Janet x

Recipe Copyright © 2015 40plusandalliswell    

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