Tuesday, 10 June 2014

Raw Vegan Lasagne (Nut Free)


I've been wanting to try raw lasagne ever since I first heard of it and today I finally got around to doing so! It was far easier than I thought it would be and it tasted truly phenomenal. Seriously, this was one of the most delicious meals I've ever created and probably one of the best I've ever eaten as well! The textures mimicked the original dish extremely well and there were so many different flavours going on that complimented each other wonderfully. I used sliced zucchini/courgette for the 'lasagne' sheets and layered them with spinach, mushrooms, a creamy vegetable 'cheese' and a sundried tomato and herb sauce. Nearly every raw lasagne recipe I've seen uses cashew nuts for the 'cheese' but as my body doesn't tolerate nuts very well I decided to find a replacement in the form of avocado; unfortunately, there was nothing I could use to make it a typical white/cream colour so I decided to make it more green by adding spinach (because you've got to eat your greens!) and although it didn't look the part it definitely tasted amazing. The avocado gave it a super thick and creamy texture and the addition of nutritional yeast gave it the 'cheesy' flavour. Nutritional yeast isn't technically raw but it does contain vitamin B12 which is an essential part of any diet and something vegans struggle getting, plus you're probably not going to get the flavour you want without it so I was willing to compromise. Obviously you don't have to use it if you don't want it or have it though! This recipe made two small portions of lasagne and I ate them both (I don't regret this in the slightest) but you could definitely share them with someone else if you want as they're super filling!




Ingredients
Makes 2 portions of lasagne (serves 1 - 2)

For the 'lasagne' sheets:
  • 1 zucchini/courgette

For the spinach and mushroom 'cheese':
  • 1/4 avocado
  • 1/2 cup mushrooms
  • 1 - 2 tbsp nutritional yeast, or to taste (optional)
  • 1 - 2 handfuls of spinach 
  • Enough water to get it to blend into a creamy mixture (I used about 2 tbsp)

For the tomato and herb sauce:
  • 1 cup sundried tomatoes, soaked for at least 8 hours or overnight 
  • 1/4 tsp mixed herbs
  • Enough water to get it to blend (I used 2 - 3 tbsp)

To layer (optional):
  • Mushroom slices
  • Spinach
  • Tomato slices


Method

For the 'lasagne' sheets:
Peel your zucchini/courgette then use a vegetable peeler, cheese slicer or sharp knife to slice it into thin sheets. They should be similar in thickness to regular lasagne sheets but depending on the size of your zucchini/courgette they won't be very wide so you'll have to use two next to one another for each layer.

For the spinach and mushroom 'cheese':
Put the avocado, mushrooms and optional nutritional yeast into a food processor with 1 tbsp of water and blend until smooth and creamy, slowly adding more water if necessary. It will end up looking a rather unappealing brown colour which is where the spinach comes in handy (plus it gives extra nutrients!) so add a handful into the food processor and blend again. If it's not green enough for your liking add another handful or two - you can never have too much spinach!

For the tomato and herb sauce:
It's much easier to make this if the sundried tomatoes have been soaked beforehand so at least 8 hours before you make the lasagne you should put them in a bowl, cover them with water and leave them until you're ready to start. To make the sauce simply put the tomatoes and herbs into your food processor (no need to wash it out yet) with 2 tbsp of water and blend until smooth, adding more water if necessary. You can leave the sauce slightly chunky if you wish by not adding as much water or not processing as much.

Layering:
Now it's time for the layering of the lasagne; you can do this however you want but I did mine in this order: courgette/zucchini 'lasagne' sheets (you may need to use two next to one another, and possibly use double layers as well), spinach leaves, tomato sauce, sliced mushrooms, spinach and mushroom 'cheese' and then I repeated that again on top. You can layer it however you wish though and even add more layers, such as tomato slices. Repeat this to make another portion then either share them with a friend, partner or family member or just devour the two of them yourself! You may have some of the 'cheese' sauce left over but it'd be fab spread onto rice cakes or toast, or as a dip for sweet potato fries - I'm drooling just thinking about it. Enjoy!

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8 comments

  1. That looks absolutely amazing!

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  2. This looks fantastic! I've been wanting to try a nutless raw lasagne for a while:D

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    1. Thank you so much! I know how difficult it is finding raw recipes that don't contain nuts so I really hope you enjoy it if you try it :) xxx

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  3. Man, I just at breakfast a little while ago and I want to eat this RIGHT NOW! Thanks for sharing!

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    1. I feel that way all the time, although once I've eaten breakfast I usually want to eat another one! ;) thank you for your kind words, they mean a lot to me xxx

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  4. it looks so good. I'm going to have to try it out. :) Thank you for sharing

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    1. Thank you so much! I really hope you try it and I'd love to know what you think of it if you do :) xxx

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