Cabbage, Mushroom and Spinach Lasagne ~ Pasta Free
Posted on February 9, 2013 by The Gourmet Vegan - No Comments
Cabbage, Mushroom and Spinach Lasagne ~ Pasta Free
At just over 250 calories per serving! This pasta free lasagne is much lighter and lower in calories and yet has all the taste and textures to make this a truly wonderful dish. Smooth and creamy and yet full of bite! Great served with salad for lunch or dinner. This one is sure to be in your favourites list!
 90 Minutes |
 Serves 4 |
 254 kcal per serving |
INGREDIENTS
For the filling ~
1 small savoy cabbage
1 tablespoon olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon sea salt
120g mushrooms, chopped
400g tin chopped tomatoes
200ml water
1 teaspoon dried oregano
1 pinch black pepper
2 tablespoons TVP/Soya Mince (optional)
200g fresh spinach, chopped
For the Bechamel sauce ~
50g vegan margarine
40g plain flour
600ml unsweetened soya milk
2 tablespoons nutritional yeast
1 pinch ground nutmeg
1 pinch black pepper
2 teaspoons lemon juice
1/2 teaspoon agave nectar
METHOD
1 Start by preparing the cabbage. Remove approx. 10 outer leaves and put in a steamer and steam until tender but not too soft. These will be used as the pasta replacement when putting the dish together. Finely chop the remaining cabbage and put to one side.
2 In a frying pan over a medium heat, fry the onions and garlic until the onions have softened. Add the sea salt and mushrooms and continue to cook for a further 4-5 minutes until the mixture has softened and the mushrooms have cooked through.
3 Add the cabbage, tomatoes, water, oregano, black pepper and TVP (if using) and bring to the boil. Once it has come to the boil, add the spinach, stir and cover and simmer for 15 minutes. Uncover and continue to cook until the mixture becomes thicker but not too dry.
Put the mix to one side whilst you prepare the sauce.
Start by making the roux.
4 Melt the butter over a low heat and add the flour. Mix well to combine and when the paste has formed gradually add the milk, a little at a time, whisking continuously until all of the milk has been incorporated. Bring to the boil and then reduce to a simmer, still stirring continuously, until the sauce has thickened.
5 Add the nutritional yeast, nutmeg, pepper, lemon juice and agave. Stir well and season to taste.
Put to one side whilst you prepare the dish.
6 Place half of the filling into an oven-proof dish. Top with half of the cabbage leaves, as if they were pasta sheets. Place the remaining filling on top of the leaves and follow with the last layer of cabbage leaves. Now pour the sauce over the top of the cabbage leaves. You have created 3 layers.
7 Bake in a preheated oven at 200 degrees Celsius for 50 minutes. Serve.
RECIPE NOTES
Read the recipe through so you have everything on hand before you start.
RECIPE TIPS
If you do not wish to use the TVP, then this can be substituted with lentils or another alternative of your choice.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Luxury Vegan Lasagne
Posted on December 15, 2012 by The Gourmet Vegan - No Comments
Luxury Vegan Lasagne
Perfect for a dinner party or just when you want something special. One bite of this lasagne and you will be amazed that something so tasty is 100% vegan. Don’t be fooled into thinking that this is a difficult dish to prepare. Enjoy! I am sure this will become one of your meal time favourites.
| 1 Hr 40 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS FOR FILLING
1 medium red onion, finely chopped
1 stick of celery, finely chopped
1 small green pepper, finely chopped
1 medium carrot, grated
2 cloves of garlic, finely chopped
1 green chilli, finely chopped (optional)
2 tablespoons of olive oil
400 ml of vegetable stock
100 ml of vegan red wine
15g of dried porcini mushrooms
250g of large field mushrooms
1 400g tin of chopped tomatoes
1 tablespoon of tomato puree
1 tablespoon of sun dried tomatoes, chopped
40g of dry soya mince
1 teaspoon of sugar
1/2 teaspoon of dried oregano
1 large bay leaf
1 teaspoon of black pepper
INGREDIENTS FOR SAUCE
600 ml of unsweetened soya milk
40g of plain flour
50g of vegan margarine
1/2 teaspoon of black pepper
1/2 teaspoon of salt
1 bay leaf
2 teaspoons of dijon mustard
3 heaped tablespoons of nutritional yeast
OTHER
6/8 lasagne sheets ~ depending on size of dish
2 teaspoons of nutritional yeast for construction of the lasagne
8 thin slices of fresh tomato
METHOD
METHOD ~ FILLING
Soak the dried porcini mushrooms in the hot vegetable stock. Leave soaking for at least 10 minutes.
Whilst the porcini mushrooms are soaking add the oil to a large pan and add the garlic, chilli, onion, celery, carrot and green pepper. Fry over a medium heat for 7-8 minutes until the vegetables have softened.
Next add the chopped mushrooms and continue to cook for another 2 minutes until the mushrooms have released some of their water and the mixture starts to become dry.
Now add the chopped tomatoes, tomato puree, sun dried tomatoes, red wine, vegetable stock and porcini mushrooms, Soya Mince, sugar, oregano, bay leaf and pepper.
Cover and simmer for 15 minutes. Taste for seasoning. Remove from heat. Remove bay leaf and set aside while you move on to making the sauce.
METHOD ~ SAUCE
Put the flour and margarine in a saucepan, and over a low heat and stirring continuously, allow to come together to form a roux. This should take a few minutes.
Add the milk, a little at first, whisking continuously to assure that the roux and the milk come together and that there are no lumps. When all the milk has been added, add the bay leaf, increase the heat, continuing to stir, and bring to a gentle simmer.
Add the mustard, pepper and salt and continue to whisk until the sauce has thickened.
Stir in the nutritional yeast, taste for seasoning, remove bay leaf, remove from heat and and move on to construct the lasagne.
METHOD ~ CONSTRUCTION OF LASAGNE
Heat oven to 200 degrees.
In a large oven proof dish, place half of the filling. Top with 3-4 lasagne sheets.
Pour over a little of the sauce to just cover the sheets and sprinkle with a teaspoon of nutritional yeast.
place the other half of the filling on top and then cover with the other 3-4 lasagne sheets.
Sprinkle over the other teaspoon of nutritional yeast and pour over the rest of the sauce.
Place the sliced tomatoes on top of the dish and bake for 45-50 minutes until brown.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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