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World Vegan Month: Vegan Lasagne

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30 day vegan logoThis week’s recipe is by far my favourite variations of the classic lasagne. It has the most wonderful textures from the walnuts and lentils together and is beautiful with a simple side such as garlic green beans or a simple salad. As usual this dish can be adapted slightly to your personal tastes. You could even replace the pasta with leek strips if you’re on a low carb diet.

Speaking of which – the results of yet another study – picked up by all mainstream media yesterday – showed, a diet change alone can prevent and even reverse type 2 diabetes. Vegetarian diets have repeatedly and consistently showed the best results in terms of diabetes prevention and a vegan diet has been the most effective in the management and treatment of diabetes. Many people all around the world changed their lives for the better by following a plant based diet.

The UK charity Viva!Health have resources specifically for diabetics and offer guidance for people new to vegetarian and vegan lifestyle. All the resources (a handy guide with menu planner, a report and a fact sheet) can be downloaded for free here: www.vivahealth.org.uk/diabetes and people can also get personalised advice by calling the charity at 0117 944 1000.

You can also get some great daily recipes by signing up to the free Viva! 30 Day Vegan programme: www.viva.org.uk/30dayvegan

Vegan Lasagne
Print Recipe
This week's recipe is by far my favourite variations of the classic lasagne. It has the most wonderful textures from the walnuts and lentils together and is beautiful with a simple side such as garlic green beans or a simple salad. As usual this dish can be adapted slightly to your personal tastes. You could even replace the pasta with leek strips if you're on a low carb diet.
Servings Prep Time
5 30 minutes
Cook Time
45 minutes
Servings Prep Time
5 30 minutes
Cook Time
45 minutes
Vegan Lasagne
Print Recipe
This week's recipe is by far my favourite variations of the classic lasagne. It has the most wonderful textures from the walnuts and lentils together and is beautiful with a simple side such as garlic green beans or a simple salad. As usual this dish can be adapted slightly to your personal tastes. You could even replace the pasta with leek strips if you're on a low carb diet.
Servings Prep Time
5 30 minutes
Cook Time
45 minutes
Servings Prep Time
5 30 minutes
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 180c
  2. Fry the onion and the celery in a saucepan over a medium heat until soft. Add the lentils and garlic and stir for a further minuet. Add stock, cover and simmer for 15 minutes, stirring occasionally. Take the lid off and let the liquid reduce down for around 10 minutes.
  3. While this simmers start making the white sauce. Start by adding the flour and small amount of the soy milk to a pan on a low heat and whisk to a paste, as it thickens add a little more milk and repeat until it’s a this and creamy sauce. Stir in the mustard and generously season with salt and pepper. Take the lentils off the heat and add the fresh spinach to the pot and stir in to wilt.
  4. Get a large oven proof rectangular dish and Spread a layer of the lentil sauce over dish. Cover with pasta sheets. Layer some of the white sauce over the sheets and repeat pasta and sauce layers, ending with pasta sheets and white sauce on the top.
  5. Bake uncovered for around 45 minutes, or until golden and crispy.
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