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This is feeding: 4 people
Ingredients
Sauce
- 1 large Onion
- 6 cloves Garlic
- 1 large Carrot
- 1 Red Bell Pepper
- 1 stalk Celery
- 2 Spring Onion
- 1 cup Portobello Mushrooms
- 1/2 tbsp Olive Oil
- 1 cup Textured Vegetable Protein you can substitute lentils, tofu or meatless crumbles
- 32 oz Vegetable Broth about 1 liter
- 2 tbsp Tomato Paste
- 1 large can Crushed Tomatoes
- 1 tbsp Balsamic Vinegar
- 1/2 tbsp Dried Oregano
- 1/2 tbsp Dried Basil
- 1/2 tbsp Dried Thyme
- Salt & Pepper to taste
Lasagna
- 8 whole Lasagna Sheets
- Fresh Basil to garnish
- Cashew Parmesan to serve
Instructions
- Finely dice onion, carrot, bell pepper, garlic, mushroom, celery and spring onions.
- Heat up 1/2 tbsp of olive oil in a large pot.
- Add onion and sauté for about 5 minutes until fragrant and starting to brown. Add red pepper, carrot and celery and keep cooking for another few minutes. Add mushrooms, spring onion and garlic and keep sautéing until all moisture is cooked out and veggie mix is fragrant and slightly caramelized. Do not rush this step as it brings a lot of flavor to the dish.
- Stir in tomato paste and balsamic vinegar, followed by crushed tomatoes, TVP, date syrup, vegetable broth and herbs. Break lasagna sheets into large pieces and add them to the sauce. Continue cooking everything for 20 minutes, stirring occasionally to ensure even cooking.
- Season with salt and pepper to taste and serve with some fresh basil and cashew parmesan.