Green lentil, mushroom and sweet potato lasagne
with cashew nut cheese
RACHEL JAMISON OF NUTRI BALANCE SWANSEA IS A NUTRITIONIST WITH OVER 10 YRS EXPERIENCE
2 sweet potatoes- chopped into small chunks
1 medium onion chopped
2 cloves of garlic chopped finely
4 fresh tomatoes
2 tsp coconut / veg oil
A sprinkling of mixed herbs
Half a bunch of coriander
Around 4 cubes of frozen spinach or half a small bag of fresh
2 heaped tsp of tomato purée
250g green lentils (carton/tinned in water)
1 heaped tsp of vegetable bouillon/1 veg stock cube
Black pepper and salt to taste.
For the cashew nut cheese:-
2 cups of plant milk (almond or rice)
1 cup of water
1 cup of cashew nuts
1 1/2 cups of nutritional yeast flakes (available at independent health shops)
1 tsp soy sauce
Juice of 1/2 a lemon
1tbs of plain flour
Vegan cheese grated for sprinkling on top
(I use Vio Life)
NUTRITIONIST RACHEL JAMISON’S RECIPE FOR MUSHROOM WELLINGTON IN OUR WINTER ISSUE ELICITED A GREAT RESPONSE FROM READERS; I’M SURE THIS RECIPE FOR A VEGAN LASAGNE WILL BRING MORE FAN MAIL
For the cashew nut cheese sauce:
Soak nuts in water for half an hour then put in food processor until fine. Heat milk and water in a pan – whisk together and gently bring to the boil then reduce to a simmer. Add all the other ingredients and season to taste. Whisk and the sauce will thicken after a minute or so. Remove from heat and set aside.
Pre heat oven to 180° C.
For the lasagne:
Boil the sweet potato until just soft and set aside. Heat oil in a wok and add the onions – cook for 5 mins then add the garlic. Then add mushrooms and spinach with a little water and cook until onions are soft. Stir in lentils and tomatoes along with the tomato purée, stock and enough boiling water to almost cover – simmer until tomatoes cook down and everything thickens. Season further to taste. Chop the coriander into the sweet potato and stir in gently, cook on a low heat for a further 5 mins or so. Spread a bit of cashew cheese sauce into the bottom of a lasagne dish then layer pasta sheets – cashew cheese sauce – lentil mixture (probably twice over) finishing with the cashew cheese sauce. Grate vegan cheese on top and bake for around 25 mins or until bubbling and crispy on top.
Serve with spring greens or a large green salad.
For any advice on vegetarian/vegan cooking and nutrition please give me a call 07929 203653 or email: firstname.lastname@example.org
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