Vegan lasagne, cashew bechamel, eggplant, sweet potato & spring salad - Bianca Monley

Ingredients

• 750 ml Napoli sauce * prepare first
• 250 ml Texture Vegetable Protein TVP (light) SF Health foods brand
• 450 ml Water
• 5 g garlic
• 5 g salt
• 2 g pepper
• 10 g Chopped oregano
• 250 Gluten free lasagne sheets (Orgran or San Remo brand)
• 300 g potato, diced (mashing or baking variety, not waxy)
• 120 g carrots, diced
• 120 g onion, diced, sauteed
• 150 g water, from cooking veg
• 80 g cashews, soaked
• 110 ml coconut milk
• 6 g nutritional yeast
• 6 g salt
• 6 g onion powder
• 2 g sweet paprika
• 2 g garlic powder
• 1 g cayenne peper
• 750 g eggplant, trimmed and sliced thinly width ways
• 750 g sweet potato, peeled and sliced thinly width ways
• 100 g baby spinach
• 450 g cauliflower florets