Tag Archives: mushroom

Vegan Lasagne

This vegan lasagne reminds me of when I used to eat microwave ready meal lasagne as a student before I became ill. However this lasagne is much more delicious and more healthy for being gluten and dairy free! I used my vegan mozzarella recipe and tripled the amount to create the cheese sauce for the vegan lasagne. You can leave out the tofu mince if you want the lasagne to be soy free.

Vegan Lasagne Vegan Lasagne

Serves 4

Ingredients

Tomato Sauce

1tsp        olive oil

1/2          onion

3 cloves  garlic

1 can      passata

1             carrot

250g       mushrooms

2tsp        dried basil

1/4tsp     sea salt

1/4tsp     black pepper

Vegan Cheese Sauce

90g         cashew nuts

3tbsp      tapioca starch

600ml     almond milk

1tsp        pink himalayan crystal salt

1/2          lemon squeezed

2tsp        nutritional yeast (optional)

Tofu Mince

1 block    tofu

Other Ingredients

1tbsp      olive oil

12           gluten-free lasagne sheets

1L           water

Instructions

Preheat the oven to 200C or 180C for a fan oven.

To prepare the tomato sauce, heat the olive oil in a pan over a medium heat. Fry the chopped onion and mushroom until the mushrooms begin to brown. Then add the chopped garlic, salt and pepper and cook for a few minutes. Next add the chopped carrot. Now pour in the passata and stir in the dried basil. Simmer on a low heat while you prepare the other ingredients.

To make the vegan cheese sauce, add all the ingredients into a blender and blend for 30 seconds. Now pour the mixture into a large pan on a medium heat. The mixture will start to thicken and lumps will appear. Stir continuously. Once the sauce has thickened, turn off the heat.

Now make the tofu mince. First drain the tofu block. Then place it into a bowl and mash it up with a fork.

Grease the base of a casserole dish with olive oil.

Next bring a wide pan of water to the boil. Drop 3 lasagne sheets into the water and spread them out. Boil the sheets for 5 minutes each ensuring all the edges have softened. Place the first 3 lasagne sheets onto the base of the casserole dish, layering the sheets over one and other to fill in the gaps. Repeat with the remaining lasagne sheets.

Now spoon over a third of the tomato sauce and smooth over using the back of a spoon. Now add a quarter of the vegan cheese sauce on top and smooth over with a spoon. Finally add a third of the tofu mince on top.

Layer 3 more of the boiled lasagne sheets on top. Add another layer of tomato sauce, vegan cheese sauce and vegan mince..

Again layer 3 more of the boiled lasagne sheets on top. Add the final layer of tomato sauce. Add another quarter of the vegan cheese sauce. And add the final layer of vegan mince.

Now layer the final 4 lasagne sheets on top. Pour on the remaining vegan cheese sauce and spread out with a spoon.

Finally place the dish in the oven and bake for 20 minutes.

Remove from the oven and slice into 4 portions. Indulge!

[amd-zlrecipe-recipe:14]

Gluten Free Vegan Pizza Recipe

As a vegan, one thing I miss is pizza! I made this tasty gluten free vegan pizza recipe using cashew nuts to make the vegan mozzarella and meaty mushrooms instead of ham. If you don’t want to make the pizza bases you can buy ready made gluten free pizza bases in the shops.

P1030297r

P1030308r

Makes 2 small pizzas

Pizza Base Ingredients

300g gluten free white bread flour

1/2tsp sea salt

1tsp quick yeast

1tbsp sugar

1tbsp ground flaxseed or gram flour + 3tbsp warm water

2tbsp olive oil

1tsp vinegar

200ml warm water

Topping Ingredients

1tbsp olive oil

1/2 red onion

1/2 red or green pepper

3 mushrooms

5 black olives

1 garlic clove

1tsp oregano

1tsp basil

1/4tsp sea salt

1/4tsp black pepper

8tbsp tomato passata

Vegan Mozzarella Ingredients

30g cashew nuts

200ml almond milk

1tbsp tapioca starch

1/4tsp salt

1tsp lemon juice

1tsp nutritional yeast (optional)

Instructions

Soak the cashew nuts in water over night.

Preheat the fan oven to 200C.

Firstly to make the pizza dough, put the flour, salt, yeast and sugar into the food processor and mix. Place the flaxseed, water, vinegar and olive oil into a bowl and mix. Add the liquid into the food processor with the motor running until the dough forms a ball.

Now take out the dough and leave it to rise in a covered bowl in a warm place for 30 minutes.

Next cut the dough in half and put one half aside. Place the dough on a sheet of baking paper. Roll the dough with a rolling pin to form a 2mm thick pizza base. Place onto a baking tray. Repeat with the other half of the dough.

Place the pizza base in the bottom of the preheated oven and bake for 10 minutes.

To make the topping, add the olive oil to a frying pan on a medium heat. Slice the onion, pepper and finely slice the mushrooms. Add to the pan along with the finely chopped garlic. Also season with the salt and pepper and stir in. Fry for 5 minutes until the mushrooms are browned, turning them over once.

To make the vegan mozzarella, add the soaked cashews, olive oil and water into a blender. Squeeze the juice of half the lemon into the mix. Blend on a low speed for 30 seconds.

Now spread the passata onto the pizzas using the back of a spoon. Sprinkle on the oregano and basil. Use a teaspoon to drop on splodges of the vegan mozzarella. Also add half the red onion, pepper and mushroom topping onto each pizza. Cut the olives in half and place on the pizza.

Now bake each pizza in the preheated oven for 15 minutes or until the pizza base is golden and crisp around the edges.

Finally cut into slices and serve warm.

[amd-zlrecipe-recipe:5]

Quinoa & Mushroom Risotto

P1000990This tasty Autumnal dish is high in protein with the mushrooms and quinoa.

I went out to the woods on the day and picked wild mushrooms which taste amazing! Had to identify them first as many wild mushrooms are poisonous!

You would cook the quinoa as you would the rice in a risotto, by simmering and adding water as necessary.  P1010056

Serves 2

Ingredients

1tbsp              Coconut oil

1                     Small red onion

80g                 Mushrooms

1tsp                Thyme

150g               Quinoa

500ml             Filtered water

1/4tsp             Pink Himalayan salt

1/4tsp             Black pepper

Method

Melt the coconut oil in a saucepan. Chop up the onion and add to the hot pan. Now slice the mushrooms and add to the pan. Fry until the mushrooms are browned.

Now pour in the quinoa. Add the thyme and stir in. Fry for a minute, then pour in the filtered water.

Bring to the boil, then put the lid on and simmer for 20 minutes.

Check the pan regularly and add extra water when the quinoa is looking dry. Quinoa absorbs water very quickly!

When cooked, add in the salt and pepper and serve immediately!