Veggie lasagne

Veggie or vegan lasagne

The ingredients list for this veggie lasagne may look long, but its very simple to make.  It can be frozen when it’s assembled but not cooked.  Or you can cook it, eat a portion and freeze the other half for another day.  It will also keep in the fridge for up to three days

The quantities can also be doubled or tripled if you want to batch cook or have a family to feed

Serves 2

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The tomato sauce

One small onion (75g), finely chopped

1 garlic glove or 1 teaspoon garlic puree

1 tsp olive oil

1 medium sized carrot (75g) finely chopped

approx 75g of red lentils, thouroughly rinsed under cold water or

75g quorn or 37g of each

½ tsp vegetable Marigold vegetable bouillon powder or I stock cube

¼ tsp of chilli flakes or 1 tsp smoked paprika

1 tsp mixed herbs

½ tin of chopped tomatoes

a big squirt of tomato puree – about 1 tsp

 

The cheese sauce

15g marg/butter/non dairy spread,

15g plain flour and

200ml milk/non dairy.

40g grated strong cheddar/non dairy or 2 tbls of nutritional yeast

½ tsp mustard

 

Pasta – 3 sheets of dried wholemeal egg free lasagne

A foil takeaway container

To make the tomato sauce

Fry the chopped onion in olive oil.

When softened, add the garlic. Fry a little, then add all the remaining ingredients. Plus ½ tin of water. Stir well.

The mixture will be thin and wet, but it will thicken as the lentils cook

Bring to the boil, then leave to simmer for about 25 – 30 minutes. Stirring every so often. The sauce should still be quite wet when cooked. Check the seasoning and add salt and black pepper if necessary

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A recent cookery class client also made this dish.  It was her first time making a lasagne and it turned out great

 

 

 

To make the ‘cheese’ sauce

Melt the spread/butter in a saucepan, Add the flour and mix until it balls together, keep it moving and cook for a few minutes.

Add the mustard and slowly add the milk, and stir into a paste. Keep adding the milk gradually to avoid lumps. Keep stirring. Once all the milk is in, keep stirring until it begins to thicken.

Here are two short videos showing how the sauce will look and why you shouldn’t worry!

Add most of the grated cheese, vegan cheese or nutritional yeast. Leave about ¼ to scatter over the top.

 

Assembling.

Pre heat the oven to 180C

In a dish add a sheet or two of dried wholemeal pasta, then add a layer of tomato sauce. Repeat the pasta/sauce layers, top with some more pasta and add the cheese sauce.

Another short video to show how easy it is to pull it all together

 

Sprinkle the remaining cheese/nutritional yeast over the top.

At this point you can add the foil lid and freeze.  Or pop into the oven for 25 – 30 minutes until the top is bubbling and golden

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Divide in to two and serve with a large mixed salad.  This is the vegan version made with vegan cheese, nutritional yeast and non dairy milk and butter

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Winter vegetable and lentil soup

Winter vegetable and lentil soup

Makes 4 x 300g servings = which can be frozen

230 calories per portion

IMG_2129It’s getting colder so what better way to keep out those chills than have a bowl of warming and nutritious homemade soup. Feel free to adjust the vegetables and add in whatever is to hand.  But always use the lentils as it adds protein and fibre, therefore making the soup really hearty and filling.

250g parnsips

150g swede

200g potatoes

100g leek

150g dried red lentils

1 tsp olive oil

1 garlic clove

1 tin of chopped tomatoes

½  vegetable stock cube or 1 tsp bouillon powder

½ litre of hot water

1 tsp coriander

1 tsp cumin

1 chilli or 1 tsp dried chilli

1 bay leave (optional)

Salt and pepper

Dash of lemon juice and a handful of chopped fresh herbs

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Wash all the vegetables but only peel the swede.  Both the parsnips and the potatoes can keep their peel (to retain more fibre and nutrients).  Chop in to bite sized pieces

IMG_2099I use a pressure cooker for this soup as it reduces the cooking time,  But if you don’t have one then use a large pan.  Add the oil to the pan and warm before adding the leeks.  Cook on their own for about 5 minutes, turning occasionally to stop them colouring too much.  Add the rest of the vegetables and stir.  After a few minutes add the chilli, spices, bay leaves, garlic, stock cube dissolved in the hot water and tinned tomatoes.

Give the whole lot a big stir and then add in the dried lentils.  With another big stir

If you are using a pressure cooker at this point add the lid and wait for a steady stream of steam to be produced add the weight, turn down the gas to a simmer and set the timer for 10 minutes.

If you are just using a large pan, cover with a lid, turn down to a simmer and cook for about 30-40 minutes (storing regularly), or until all the veg are nice and soft and the lentils have broken down

Have a taste and then season with salt and pepper and a dash of lemon and some chopped herbs, such as parsley, mint, coriander

IMG_2100You can leave the soup nice and chunky or use a stick blender to make it smooth.  This will thicken the soup so add some more hot water, until you reached the desired consistency.

It may mean that you then get an extra portion so the recipe will have 5 not 4 servings in which case the calorie per portion will reduce to 200

The soup can be kept covered in the fridge for 3 days.  Any uneaten portions can be frozen and defrosted and reheated before eating

As a chunky soup it can quickly be turned in to a versatile casserole by adding cooked veggie sausages, Quorn (or for the meat eaters; roasted chicken or left over Sunday roast meat)

soupAs a smooth soup it can be used as a protein rich topping for jacket pototoes or a filling for a veggie shepherds pie

Please share if you have other creative ways of using this versatile recipe