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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Gourmet Mushroom and Soya Mince Pie
Posted on December 15, 2012 by The Gourmet Vegan - No Comments
Gourmet Mushroom and Soya Mince Pie
The blend of different varieties of mushrooms make this pie a real winner. Deep flavours and great textures. Not just for Sunday roast, this will be a pie you’ll want on the table as often as possible.
| 90 Minutes |
Serves 4 |
? kcal per serving |
INGREDIENTS
1 batch of puff pastry (home made or shop bought)
350g of chestnut mushrooms, roughly chopped
250g of portobello mushrooms, roughly chopped
25g of dried porcini mushrooms
40g of dried soya mince
1 tablespoon of olive oil
2 medium onions, roughly sliced
400 ml of vegetable stock
100 ml of red wine
1 tablespoon of tomato puree
1 teaspoon of thyme
1 teaspoon of ground black pepper
Salt (use to season to taste)
1 bay leaf
Soya milk (use as a wash for the pie)
METHOD
Preheat the oven to 180 degrees Celsius ( 350 F ), Gas Mark 4
1 Add the porcini mushrooms and bay leaf to the vegetable stock and soak for 30 minutes.
Whist the mushrooms are soaking make the rest of the dish
2 Over a medium heat, fry the onions for 5 to 6 minutes in the oil until softened and slightly browned.
3 Add the chestnut and portobello mushrooms and continue to cook until the mushrooms have softened, reducing their liquid but are still keeping their shape.
4 Remove the bay leaf from the stock and pour in the stock (containing the porcini mushrooms) and red wine and continue to cook for 5 minutes to cook out the wine.
5 Add the tomato puree, thyme, pepper and soya mince. Stir well and cook for a further 2 to 3 minutes allowing for the soya to rehydrate.
6 Add salt to taste. Remove from the heat and allow to cool.
7 When cooled, pour into a 9 inch pie dish and top with the pastry. Brush with soya milk.
8 Cook for 40-45 minutes until golden brown.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Luxury Vegan Bolognese
Posted on December 5, 2012 by The Gourmet Vegan - No Comments
Luxury Vegan Bolognese
No vegan recipe collection would be complete without a delicious plant based bolognese recipe. This simple recipe combines flavours and textures that make this luxury bolognese so extremely tasty. The Sofrito and long cooking time allow for the flavours to blend for creating a truly mouthwatering dish.
| 60 Minutes |
Serves 2-3 |
? kcal per serving |
INGREDIENTS
1 large carrot, very finely chopped
2 stalks of celery, very finely chopped
1 medium onion, very finely chopped
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 bay leaves
1 teaspoon fresh or dried thyme
1/4 teaspoon allspice
200 ml vegan white wine
These first ingredients form the basis of a Sofrito. This is cooked first and then the other ingredients added.
300 g mushrooms, chopped
1 teaspoon pepper
2 400 g tins chopped tomatoes
200 ml water
1 tablespoon tomato puree
2 tablespoons sun dried tomatoes, chopped
Handful fresh basil, chopped
200 g dried green lentils
2 vegetable stock cubes, I use Kallo
200 ml hot water
30 g dried shiitake mushrooms
1 teaspoon agave nectar
METHOD
Before starting the recipe, soak the shiitake mushrooms in stock made from 200 ml hot water and 2 vegetable stock cubes.
1 Add the oil to a frying pan over a medium heat and add the finely chopped carrot, celery, onion,garlic, bay leaves, thyme and allspice. Fry for a 3-4 minutes then add the white wine. cover and cook on a low heat for 10 minutes until the vegetables have softened.
2 Next add the fresh mushrooms, fresh basil and teaspoon of black pepper and continue to cook, covered and over a low heat for a further 5 minutes.
3 Add the tomatoes. Rinse out each tin with 100 ml of water and add this along with the lentils. Bring to a simmer before covering and leaving to cook on a low heat for 30 minutes.
4 Remove the soaked Shiitake mushrooms from the stock, chop finely and add to the pan along with the stock. Stir well and cook for a final 5 minutes.
5 Adjust seasoning to taste and sprinkle over some freshly chopped basil when serving.
I like to serve this in the traditional way with Spaghetti, lots of freshly ground back pepper and vegan parmesan. This is also wonderful served over spiralized courgette.
RECIPE NOTES
New and Updated, February 2017.
RECIPE TIPS
These freezes extremely well and so good for making up a large batch.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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