The Hungry Vegan

Ingredients

• 1 packet instant lasagna sheets (250g)
• (OR) creamy rosemary polenta
• 1-2 700g tomato passata jars and water to rinse
• 2 cups TVP Mince or dry lentils of your choice.
• 2 Tbsp beef stock powder, vegan
• 1 cup red split lentils
• 125g frozen spinach
• 1 onion, diced
• 2 cloves garlic, diced
• 1 tsp salt
• 2-3 Tbsp dried herbs (oregano, parsley, basil)
• 2 Tbsp olive oil (fruity)
• Buddhist chef mozzarella recipe x2
• 3 Tbsp Nutritional Yeast or vegan parmesan to sprinkle
• 1/4 cup of red wine
• 1/4 cup diced olives/ artichokes
• puree carrots and celery to replace stock powder.
• Finely dice 1/4 white cabbage to replace onion and use asafoetida spice in hot oil to replace garlic is required.