Sweet potato lasagne

• 2 sweet potatoes (approx. 600 g), peeled and cut into thin slices lengthways (approx. 3-5 mm)

Plant-based béchamel sauce

• 500 g plant-based milk of choice
• 50 g gluten free cornflour
• 30 g vegan butter (see Tips)
• 40 g nutritional yeast (see Tips)
• ¼ tsp salt

Lasagne

• 1 brown onion, cut into quarters
• 1 celery stalk, cut into pieces (approx. 2-3 cm)
• 1 carrot, cut into pieces (approx. 2-3 cm)
• extra virgin olive oil, for greasing
• 1 tsp dried oregano
• 170 g tri-colour quinoa
• 200 g filtered water
• 2 tbsp tomato paste
• 400 g canned chopped tomatoes
• 1 tsp stock paste (see Tips)
• 1 tbsp red wine vinegar
• ¼ tsp salt
• ½ tsp ground black pepper
• 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
• 80 g vegan cheese, grated (see Tips)
• fresh basil leaves