Vegan Cabbage Lasagna
Bored of the classic lasagna recipe? Here's a unique recipe for a change: vegan cabbage lasagna! Yummy, easy and healthy as well! Give it a try!
Ingredients
- 1 cabbage separated into leaves
For the vegan Bechamel:
- 3 Tbsp olive oil
- 2 Tbsp flour
- 2 cups soy milk
- ½ tsp nutmeg
- 1 tsp salt
- 1 tsp white pepper
For the filling:
- 1 onion finely chopped
- 1 clove garlic crushed
- 2 cups textured soy protein granules
- 1 cup tomato sauce
- ½ cup nutritional yeast
- 3 Tbsp fresh lemon juice from about 2 lemons
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp oregano
- ½ tsp garlic powder
For the topping:
- ½ cup vegan cheese shredded
- 1 handful chives
- salt and pepper to taste
Instructions
- Heat a large pot of water. Add 1 tsp salt and bring to a boil.
- Heat the oven to 200C.
- Brush a baking dish for lasagna with olive oil. Set aside.
- Add about 6 thick large cabbage leaves to the boiling water. Steam them until they start to soften, then drain on a paper towel.
- To prepare the Bechamel:
- Heat a medium pot on medium heat. Add olive oil. When hot, add the flour and whisk until combined.
- When combined, add the milk, stirring continuously. Cook until thick.
- Add the nutmeg, salt, and pepper. Set aside.
- In a large skillet heat some olive oil. Add onion and garlic and saute until golden.
- Add the textured soy protein granules and the tomato sauce. Stir to combine for about 2 minutes.
- Add the rest of the ingredients and turn off the heat. Set aside.
- To assemble the lasagna, add ¼ of the marinara mixture to the bottom of the prepared dish.
- Cover with 2 large soft cabbage leaves. Repeat with the rest of the ingredients.
- Pour the Bechamel over the layers, sprinkle with shredded cheese and bake until lightly golden on top.
- Top with fresh chives and serve.