Vegan Pumpkin and Zucchini 'No Pasta' Lasagna by Adam Guthrie

Name: Vegan Pumpkin and Zucchini 'No Pasta' Lasagna by Adam Guthrie
Ingredients: Bean Mix 1 onion, finely diced; 2 garlic cloves, finely chopped; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp dried mixed Italian herbs; 1 red capsicum, sliced; 1 small red chilli, diced; 1 tin diced tomatoes; 1 cup vegetable stock; 3 cups cooked red kidney beans; Cashew Bechamel; 3 cups cashew sour cream; 2 cups raw cashews, soaked overnight or placed in boiled water for 15 mins & drained; Juice 2 lemons; 2 tsp salt; ½ cup water; ¼ medium pumpkin, unpeeled & thinly sliced; 3 large zucchinis, thinly sliced; 3 handfuls greens, shredded (spinach, Swiss chard or kale); ½ cup nutritional yeast

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In this delicious gluten-free vegetarian recipe, use pumpkin and zucchini for the lasagna and a cashew béchamel for the sauce.

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Ingredients

Bean Mix 1 onion, finely diced
2 garlic cloves, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp dried mixed Italian herbs
1 red capsicum, sliced
1 small red chilli, diced
1 tin diced tomatoes
1 cup vegetable stock
3 cups cooked red kidney beans
Cashew Bechamel
3 cups cashew sour cream
2 cups raw cashews, soaked overnight or placed in boiled water for 15 mins & drained
Juice 2 lemons
2 tsp salt
½ cup water
¼ medium pumpkin, unpeeled & thinly sliced
3 large zucchinis, thinly sliced
3 handfuls greens, shredded (spinach, Swiss chard or kale)
½ cup nutritional yeast