• 

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

  2

Plant-based béchamel sauce

• 

  plant-based milk of choice

  500 g
• 

  gluten free cornflour

  50 g
• 

  vegan butter (see Tips)

  30 g
• 

  nutritional yeast (see Tips)

  40 g
• 

  salt

  ¼ tsp

Lasagne

• 

  brown onion cut into quarters

  1
• 

  celery stalk cut into pieces (approx. 2-3 cm)

  1
• 

  carrot cut into pieces (approx. 2-3 cm)

  1
• 

  extra virgin olive oil for greasing
• 

  dried oregano

  1 tsp
• 

  tri-colour quinoa

  170 g
• 

  filtered water

  200 g
• 

  tomato paste

  2 tbsp
• 

  canned chopped tomatoes

  400 g
• 

  stock paste (see Tips)

  1 tsp
• 

  red wine vinegar

  1 tbsp
• 

  salt

  ¼ tsp
• 

  ground black pepper

  ½ tsp
• 

  canned chickpeas rinsed and drained (approx. 250 g after draining)

  400 g
• 

  vegan cheese grated (see Tips)

  80 g
• 

  fresh basil leaves