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Vegan Lasagne with Cabbage

By MiNDFOOD

Vegan Lasagne with Cabbage
You won't believe how decadent this Vegan Lasagne with Cabbage is!

Vegan Lasagne with Cabbage Recipe

In a baking dish create layers the tomato sauce mixture, fried cabbage, yellow lentil lasagne sheets and homemade cashew cream, finishing with a layer of cashew cream. Cover the baking dish and bake until golden. To serve the Vegan Lasagne with Cabbage sprinkle it with toasted chopped cashews.

Makes 4 serves

Ingredients

  • 1⅓ cup cashews, plus extra for toasting
  • 80ml unsweetened plant- based milk, such as soy or almond
  • 2 tbsp nutritional yeast flakes
  • 1¼ cup dried puy lentils
  • 2 tbsp olive oil
  • 700g white cabbage, rinsed and cut into strips
  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • 800g diced tomatoes
  • 80ml vegan red wine
  • 1 tbsp balsamic vinegar
  • ¼ tsp dried oregano
  • 2/3 cup walnuts, coarsely chopped
  • Pinch of nutmeg
  • 300g (16 sheets) yellow lentil lasagne sheets

Method

  1. To make the cashew cream, soak the cashews overnight.
  2. The next day, preheat the oven to 180°C (160°C fan forced). Drain the cashews and blend in a blender with milk and nutritional yeast flakes. Season.
  3. Cook the lentils until al dente in water.
  4. Heat half the olive oil in a frypan and fry the cabbage until soft. Set aside. In a deep frypan, sauté the onion and garlic in remainder of olive oil and slowly cook until tender. Add the diced tomatoes, red wine, balsamic vinegar and oregano and simmer gently for 20 minutes. Add lentils and walnuts and heat through. Season with salt, pepper and nutmeg.
  5. Make layers in the baking dish with the tomato mixture, fried cabbage, lasagne sheets and cashew cream, finishing with a layer of cashew cream. Cover the baking dish with aluminium foil and cook for 30 minutes. Remove the aluminium foil and place in the oven for another 10 minutes. Sprinkle with extra toasted chopped cashews.

Recipe by Taverne Agency

Further Reading

To get to know more about Cabbage from the Garden to the Kitchen – click here

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