Looking for a mouth watering vegan recipe? Here’s one I’ve never tried before but glad i did now! It’s fairly easy to make and very tasty. What I like most about this vegan recipe is that it is gluten-free. Read on for more details.
Ingredients to serve 4:
- 350g Large Zucchini sliced thin
- 2 Large carrots grated
- Quarter green pepper diced
- 2 Onions chopped
- 15 large spinach leaves
- Hand full of fresh basil leaves, chopped. Or 2 tsp dried basil
- 2 cans / 15 large fresh tomatoes
- 1tsp Organic Sugar
- 1 tblsp organic balsamic vinegar
- Himalayan Salt & Pepper
- Organic Olive Oil for frying
- 2 tblsp odourless coconut oil
- 2 tblsp tapioca flour
- 1tsp nutritional yeast
- 2 cups organic soy milk
Pre-heat your oven at 240 degrees Celsius.
Slice Zucchini length wise in very thin slices (I used a peeler to do this).
Lay on flat baking dish and sprinkle with salt to draw out the moisture.
Leave for about 15 min.
In the mean time, fry the chopped onions with a little olive oil in a large frying pan. When golden, add diced pepper and grated carrots. Fry some more.
Add the tomatoes, sugar and balsamic vinegar and simmer for about 30min. Add chopped spinach leaves and simmer until wilted. Add chopped basil leaves and take off heat.
Melt coconut oil in saucepan, add tapioca flour and whisk until well mixed. Add milk little by little stirring all the time. Keep stirring on low heat for about 10min, and then add the nutritional yeast. Take off heat. (Note: the white sauce should be pretty thick, unlike traditional lasagna)
Drain all the water of the Zucchini and place on grill for about 5 min each side until they start turning brown.
Now layer the lasagna: white sauce, zucchini, tomato sauce, zucchini, white sauce….. ending with white sauce. Sprinkle with a little bit of nutritional yeast and smoked paprika if you like.
Bake for about 30min.
Note: Be careful of adding additional salt as the zucchini will already be very salty.