Recipes • NZ Vegetarian Society

Ingredients

• 1 packet of lasagne sheets
• 1 bag of frozen spinach
• 1 onion
• 3 cloves garlic
• 1 Tbsp tomato paste
• 2 tins chopped tomatoes
• 1 Tbsp Italian mixed herbs
• 200g textured vegetable protein (TVP)
• 1 Tbsp olive oil or plant-based margarine
• 1 Tbsp plain flour
• 2 ½ cups plant mylk
• 1 block plant-based cheese, grated (we used NuDairy Cheddar)
• 1 pot vegan pesto (we used Pasta Vera Plant-Based Pesto)