Lasagna with bechamelsauce, mushrooms & beans
[thumbnail:1pvac22c]https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-prn1/36300_4012858443341_210057603_n.jpg[/thumbnail:1pvac22c]
You can probably add cheese to it, but I haven´t found any that isn´t either tasteless or taste like vanilla :sick2: .I also replaced the kidney beans with black beans, because I like them better.
* the original recipe ACTUALLY says absurd amounts of mushrooms :giggle: Just use to taste.
** Mine was done after only half an hour.
Recipe:
Tomato sauce:
2 cans chopped, skinned tomatoes
4-5 tbsp tomato purè
3 large carrots
Absurd amounts of sliced mushrooms*
1 can drained and rinsed kidney beans
1 large onion
4-5 cloves of garlic, or to taste
2 cubes vegetable bouillon
salt, pepper, paprikapowder, onion powder
soy cream cheese or vegan sour cream(optional, but makes the sauce more creamy)
How to:
Slice the mushrooms, finely chop the onions and garlic. Finely chop the carrots.
Heat a fair bit of oil in a deep frying pan. Add a lot of paprikapowder, and a lot of pepper mix or black pepper. Let the oil get hot and add the mushrooms. Stir a lot so everything gets seasoned. You get another flavour when the spices are added before frying.
When the mushroom is well fryed, add onion, garlic, carrots and stir well. Let simmer a bit more, and add more oil if it gets too dry. Add the beans to a colander(?) and rinse them well. Rub them with a fork so they get partially crushed. Add the beans to the pan with the rest. Add the tomatoes, tomato purè and spices. Add the bouillon(I just crush them with my hands) and stir well. Let everything simmer while you make the bechamel sauce.
Bechamel sauce:
5-6 tbsp vegan margerine(I prefer Alpro)
4 tbsp white flour
plant milk(preferably soy) until desired consistency (about 6-7dl)
Lots of nutmeg(a couple of tsp)
2tsp onion powder
salt, pepper
3-4 tbsp nutritional yeast for cheese flavour
lasagna plates
How to:
melt the butter in a pan and add the flour. Stir well and add a bit of soy milk and stir. When it thickens(and it does immideately), add more milk and stir well. don´t add all the milk at once, that´s how you get clumps in the sauce. The sauce should be smooth between every time you add more milk. When the sauce stops thickening too much, you add the spices and nutritional yeast. Let simmer for 6-7 minutes, so the flour taste disappears. Stir frequently so it don´t burn. Season to taste and set aside.
Set the oven to 200C(392 F?) and find an ovenproof dish.
Add a layer of tomato sauce on the bottom and cover with lasagna plates. Add white sauce over the plates and a layer of tomato sauce over that. Lasagna plates on top of that. Repeat until you´ve used up all the sauce, or run out of room(like I did!). Tomato sauce on top.
Cook in the oven for 45-50 minutes**, or until the plates feel soft when you poke them. Take out of the oven and let rest for 10 minutes before serving.
