Vegan spinach lasagne | Recipe Cart | Recipe Cart

Ingredients

• 1 kg / 35 oz frozen spinach*, defrosted
• 30-60 ml / 2-4 tbsp olive oil
• 1 small onion, finely diced
• 1 leek (or small onion), finely diced
• 6 garlic cloves, finely diced
• 200 g / 1½ cup sunflower seeds* (or cashews), soaked
• 400 g / 14 oz firm unpressed tofu
• 25 g / ½ cup nutritional yeast
• 120 ml / ½ cup lemon juice + zest of 2 lemons
• 30 g / 2 tbsp white miso paste
• 10 g / 1 tbsp chopped dill
• 20 g / 2 tbsp chopped parsley
• ½ tsp ground nutmeg
• 360 ml / 1½ cup soy (or other plant) milk
• ¾ tsp black pepper, adjust to taste
• 1¼-½ tsp fine salt, adjust to taste
• 500 g / 17.5 oz no cook vegan lasagne sheets*
• 5 g / 1 tsp white miso paste
• 780 ml / 3¼ cups plant milk (I used Oatly barista)
• 80 ml / 1/3 cup mild olive oil (or 100 g / 3½ oz vegan butter)
• 80 g / scant 2/3 cup AP flour (or GF flour mix)
• 3 tbsp nutritional yeast
• ½ tsp garlic powder (optional)
• salt to taste
• ¼ tsp pepper, adjust to taste
• freshly grated nutmeg, to taste (or scant ¼ tsp ground)