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–+ servings
Vegan Cabbage Lasagna low carb recipe

Vegan Cabbage Lasagna

Bored of classic pasta lasagna? Try this vegan cabbage lasagna instead: tender cabbage leaves layered with a savory soy-protein tomato filling and creamy dairy-free bechamel, baked until golden. Yummy, easy and healthy. Ready in 45 minutes.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Choose Serving Size 6

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.
  • Preheat the oven to 200C (400F).
  • Brush a lasagna baking dish with olive oil and set aside.
  • Add about 6 thick, large cabbage leaves to the boiling water and cook until they start to soften, then drain on a paper towel.
  • To prepare the bechamel:
  • Heat a medium pot over medium heat and add the olive oil. When hot, add the flour and whisk until combined.
  • Gradually add the soy milk, stirring continuously, and cook until thickened into a smooth sauce.
  • Stir in the nutmeg, salt, and white pepper, then set aside.
  • In a large skillet, heat some olive oil. Add the onion and garlic and saute until golden.
  • Add the textured soy protein granules and the tomato sauce. Stir to combine and cook for about 2 minutes.
  • Add the rest of the filling ingredients, stir, then turn off the heat and set aside.
  • To assemble the lasagna, spread ¼ of the tomato filling over the bottom of the prepared dish.
  • Cover with 2 large softened cabbage leaves, then repeat the layers with the rest of the filling and cabbage leaves.
  • Pour the bechamel over the top layer, sprinkle with shredded vegan cheese, and bake until lightly golden on top.
  • Top with fresh chives and serve.

Notes

For easier rolling and layering, choose a large cabbage with broad, flexible leaves and blanch them just until pliable. Let the bechamel thicken fully before assembling so the layers hold together.