Vegan Courette Lasagna Pie

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Vegan Courette Lasagna Pie

Vegan Courette Lasagna Pie


Ingredients:

Cheese mix:

  • Courgette 5
  • Tofu – 900g
  • Nutritional yeast – 3 Tbsp
  • Garlic – 3 Cloves
  • Pepper – 1 tsp
  • Salt – 1 tsp

Nut Mix:

  • Walnuts – 2 Cups
  • Thyme – 1 tsp
  • Liquid Smoke – 1 tsp
  • Soy Sauce - 1 Tbsp
  • Smoked Paprika – 1 tsp
  • Chilli Powder – 1 tsp
  • Oregano – 1 tsp
  • Rosemary – 1 tsp
  • Pepper – 1tsp

 

  • Mushroom – 600g
  • Onions – 1
  • Free From Lasagna Sheets
  • Basil
  • Tomato and Basil Sauce

Method;

  1. Wash 5 courgette and peel into long strips. Brush oil over a griddle pan and heat up. Place the courgette slices on the griddle pan and cook until you get nice char lines. Set to the side and leave to cool
  2. For you “cheese mix” places 900g of diced tofu into a food processor with all other ingredients and blend into a smooth paste. Quickly wash out the processor and add the walnuts and the remaining ingredients for the nut mix and blend until a thick dry pasta.
  3. In a frying pan cook 600g of diced mushroom, ones they have shrunk in size and most of the water has evaporated, create a space in the middle to cook the onion. After 5 minutes add the nut mixture and stir together. Cook through for 5 minutes and leave to cool.
  4. Line a loose bottom tin with the courgette, overlapping where you can. Once the whole area is covered begin your first layer of the tomato and basil sauce. Add your first layer of Free From Lasagne. Then top with the “cheese mix” then a layer of the nut and mushroom mix. Top with the tomato sauce then another layer of lasagne. Repeat one more time. Then on the top layer of the Lasagne sheet add the cheese mix and tomato sauce and mix together. Sprinkle with fresh basil and cover with foil and put in the oven at 180 degrees for 30 minutes.
  5. After 30 minutes remove the foil and place back in the oven for 5 minutes. Remove and leave to cool for 5 minutes and serve.

 

Matthew Cooper

Pankhurst House, Surrey