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Vegan lasagne bolognese
Lasagna bolognese without meat and fish, but vegan with vegetables, polpa, vegetarian minced meat and noble yeast flakes.
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Ingredients
- 2 medium sized onion
- 2 stem celery
- 250 g winter carrot
- 5 el mild olive oil
- 3 toe garlic
- 20 g fresh Italian herbs
- 125 ml South Africa smooth red house wine
- 100 ml tap water
- 800 g canned
- 400 g The Vegetarian Butcher has been hacked loose
- 50 g wheat flour
- 700 ml almond drink unsweetened
- 4 el noble yeast flakes
- 1 tl ground nutmeg
- 9 lasagne
- 2 vine tomato
Kitchen Stuff
Directions
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Chop the onion, cut the celery and carrot into cubes of ½ cm.
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Heat the oil in a skillet and fry the onion, celery and carrot for 10 minutes on medium heat, keep on shoving well.
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In the meantime, cut the garlic finely. Remove the leaves and needles from the sprigs of fresh herbs and cut finely.
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Add the fresh herbs, garlic, red wine, water, and minced meat to the vegetables and cook for 30 minutes with the lid on the pan.
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Sprinkle with salt and pepper.
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Preheat the oven to 180 ° C.
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In the meantime, heat the rest of the oil in a skillet, stir in the flour and let it cook for 5 minutes on low heat until the flower starts to light.
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Raise the heat a little and add the almond milk in shoots while stirring.
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Add the noble yeast flakes and nutmeg and season with salt and pepper. Keep stirring until you get a bechamel sauce, this takes about 10 min.
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Spoon a little tomato sauce on the bottom of the baking dish and spread the lasagne sheets over it.
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Divide ⅓ of the bolognese sauce and then ⅓ of the bechamel sauce repeat until you have 3 layers.
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Cut the tomatoes into thin slices and spread over the top of the lasagne.
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Bake the lasagne in the middle of the oven in about 45 minutes until golden brown and done. Cover halfway if the tomatoes get too dark.
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Nutrition
650Calories
Sodium0% DV1.040mg
Fat37% DV24g
Protein74% DV37g
Carbs20% DV61g
Fiber76% DV19g
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