Easy Vegan Taco Lasagna
Ingredients
Taco black bean filling
- 230g black beans (already cooked)
- 1 tbsp tomato paste
- 120g red bell pepper
- 390g crushed tomatoes
- 70g corn
- 70g red onion
- 50g kale
- 1 tbsp taco spice mix
Cheese sauce
- 170g cauliflower and carrots (cooked)
- 100g cashews
- 1.5 cup gluten-free oat milk
- 1/2 tsp onion powder
- 1 tbsp olive oil
- 1/2 tsp mustard
- 1 tsp apple cider vinegar
- 3 tbsp nutritional yeast
- Salt and pepper to taste
For serving
- Guacamole
- Coconut yogurt
Preparation
Start with making the taco bean filling and preheat the oven to 175 degrees Celsius.
Cut the onion, bell pepper and rinse the black beans.
Heat up the olive oil in a pan, add the onion, bell pepper, black beans, corn, taco spice, salt and pepper, and cook until soft.
Add the crushed tomatoes and let it simmer for 5 minutes, then set aside while making the cheese sauce.
Start making the cheese sauce by cooking the cauliflower and carrots and cashews separately; cook the cashews for 15 minutes on full heat and the cauliflower and carrots until soft.
Add all of the ingredients for the cheese sauce in a high speed blender and mix until smooth.
Now put together the lasagna by layering the taco filling and cheese sauce in a baking dishand heat in the oven for 40 minutes at 175 degrees Celsius.
Serve with guacamole and some coconut yogurt.
