VEGAN LASAGNE | SA Garden and Home
Try Leozette Roode’s vegan version of this popular dish from her cookbook The South African Vegan Cookbook. The whole family will love this vegan lasagne.
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Cooking tools:
- Baking dish
- Grater
- Chef's knife
- Cutting board
- Oven
- Stove
- Skillet
- Saucepan
- Pot
- Colander
- Whisk
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Mixing bowl
Ingredients
- ½ green pepper, seeded and chopped
- 500g egg-free tagliatelle
- 1T B-Well Canola Oil
- 1t cornstarch
- 60ml unsweetened soya milk (to mix with cornstarch)
- 1 packet Knorr Thick White Onion Soup
- 800ml unsweetened soya milk
- 1 cup Violife for Pizza vegan cheese, grated
- 1 tomato, sliced into 8 thin rings
- 1t B-Well Canola Oil, for frying
- 1 white onion, chopped
- 1t garlic, minced
- 2 x 380g Fry's Meat-free Mince
- pinch salt
- 1 gravy sachet (comes with Fry's mince)
- ½t Robertsons Mixed Herbs
- ½t Robertsons Dried Origanum
- 1t fresh rosemary leaves, chopped
- 4 dried bay leaves
- 1 tin (400g) Miami tomato, basil, garlic and origanum (or use regular chopped tomato and onion mix)
- 50g tomato paste
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