30 minute plant based recipes

 
 

1. Vegan Lasagna by melissa roisina

Sauce:
Sauté in olive oil 1/2 diced onion and 1/2 tablespoon of crushed garlic until translucent (med heat). Add 1 bottle of passata or 2 cans of diced tomatoes and simmer for 30 min (low-med heat). Add 1 1/2 cups of TVP (texturised vegetable protein) or other mince substitute, and simmer for 10 min. Asd 1 cup chopped spinach and stir, take off heat.

Bechamel:
In a separate pot melt 2 tablespoons of butter substitute then add 2 tablespoons of flour (any kind!) then start to sloooooowly add milk as you continue to stir with a whisk (1 1/2 cups, any kind) should be smooth and thick. Take off heat and add salt, pepper and nutmeg if you have it.

Assemble! In a square baking dish put a little sauce to cover bottom and layer Lasagna sheets, sauce, and bechamel and then add vegan cheese to the top layer.

 

2. Mac and Cheeze by melissa roisina

Soak 1 cup of cashews (overnight or in boiling water for 1 hour)

Chop 1/8 Japanese pumpkin and spread over baking tray, sprinkle with salt and pepper and bake until soft.

Sauté 1 diced onion, 1 diced carrot and 1 tablespoon of crushed garlic for 10 min (low-med heat). Add 1 chopped up potato and water to cover, turn heat high and boil until potato is cooked.

Let cool a little then add to a blender with pumpkin, 1/4 cup of nutritional (savoury) yeast, 1 teaspoon of Dijon mustard, 1/2 teaspoon of maple syrup, 1 tablespoon of lemon juice and the drained cashews. Blend!

Boil penne to aldente.

Mix pasta and sauce in a baking dish and cover with breadcrumbs. Bake!