Vegan Tempeh and Zucchini Lasagne

This recipe has a number of components but once it’s in the oven theres not much more to do than throw together a salad. Its quite fragile once cooked, but better the next day. Don’t be surprised if there is a little water in the tray the next day, just drain this off and reheat in a 180 degree celsius oven.

Ingredients

“Meat” sauce

• 2 blocks of plain tempeh

• 2 jars tomato passata

• 2 tablespoon nutritional yeast

• 1 brown onion

• 2 cloves of garlic

• 2 tablespoons of tamari

• Salt and pepper to taste

• Good Olive oil (good glug)

Vegan bechamel

• 1-liter bonsoy

• 100g nutlex

• 100g plain GF flour

• Nutritional yeast to taste

• 125g shredded vegan cheese

Method

Meat sauce

1. Finely chop the onion and garlic and gently fry in oil and salt.

2. Crumble the tempeh into small pieces.

3. Fry with the onion and garlic mixture.

4. Add the rest of the ingredients and simmer for around 30 minutes.

5. Adjust seasoning.

Vegan bechamel

1. Melt the nutlex in a pot and add GF flour.

2. Cook gently and gradually add the bonsoy, whisking to remove any lumps.

3. Cook with nutritional yeast for around 10minutes.

4. Stir in the vegan cheese.

5. Adjust seasoning.

Assembling the lasagne

1. Wash and top and tail around 8 large zucchini

2. Thinly slice lengthways at 5mm.  I use a Japanese mandolin.

3. In a flat baking dish assemble with a layer of tempeh, then a layer of zucchini.

4. Top this with tempeh, then bechamel then zucchini.

5. Finish with tempeh and lastly bechamel.

6. Top with shredded vegan cheese.

7. Bake in a 180 oven for 40mins.

8. Allow to stand for 20minutes and serve.

9. This dish is best served the next day.