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Ingredients
- 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
- Nutrition
- per 1 portion
- Calories
- 1835.8 kJ / 437.1 kcal
- Protein
- 16.3 g
- Carbohydrates
- 55.8 g
- Fat
- 14.3 g
- Fibre
- 13.5 g
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