Walnut and Mushroom Lasagne

Vegan recipe with Rachel Jamison

RACHEL’S RECIPE FOR MAY IS A VEGAN LASAGNE WHICH SHOULD APPEAL TO EVERYONE – NOT ONLY THOSE FOLLOWING A PLANT-BASED DIET

INGREDIENTS

  • 2 cups of walnuts
  • 1 punnet of mushrooms
  • 1 large white onion
  • 2-3 cloves garlic
  • Around 20 cherry tomatoes – halved
  • 200g chopped tomatoes
  • 1tbsp tomato purée
  • Around 150g spinach
  • Big handful of fresh basil
  • 2tbsp nutritional yeast flakes (health shop or vegan shop – you can also buy online – they are amazing and make vegan food cheesy)
  • 2 tsp paprika
  • Salt and pepper to taste
  • Around 2 tsp boullion stock powder

For the Béchamel sauce

  • 3tbsp vegan butter (I use pure spread)
  • 3tsp flour
  • Plant milk (enough to make a creamy sauce – add slowly)
  • Salt/ pepper
  • 3-4 tbsp nutritional yeast flakes
  • Some grated vegan cheese to top

Lasagne sheets – I used gluten free for this recipe

METHOD

  • Zap walnuts in food processor for a few second.
  • Add the mushrooms and zap again (not too much).
  • Add salt / pepper / paprika / and any herbs you fancy and stir.
  • Heat a few tbsp oil in a large pan and add the onions – cook for a few minutes.
  • Add the garlic and cook for one more minute.
  • Add mushrooms and walnut mince and cook for a further 5 mins on a medium heat.
  • Stir in the fresh tomatoes and the carton tomatoes plus 1 tsp of tomato purée.
  • Pour in a little water and cook for about 10-15 mins.
  • Blanch the spinach and add in with fresh basil. Spoon in the nutritional yeast flakes and keep stirring slowly.

For the simple béchamel sauce

  • Melt the vegan butter.
  • Stir in the flour to make a roux.
  • Using a whisk pour in the plant milk slowly over a medium heat – keep stirring all of the time – it should be smooth and glossy.
  • Add the seasoning and nutritional yeast flakes.

Layer up in a lasagne dish:-

  • Begin with a small amount of the walnut and mushroom base first then lasagne sheets followed by more of the mix. Add a layer of béchamel then more lasagne sheets repeating the layers to finish with a thick layer of béchamel sauce.
  • Grate some vegan cheese on top and bake for about 20-25 mins at 200c.
  • Serve with a crisp green salad and a glass of red wine.

 

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