Vegan Taco Lasagna
Ingredients
- for the 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
- for the cheese sauce
- 170g cauliflower & 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 applecider vinegar
- 3 tbsp nutritional yeast
- Salt & pepper to taste
- Guacamole
- Coconut yogurt
Preparation
Start with making the taco bean filling. 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. Cook until soft
Add the crushed tomatoes and let it simmer for 5 minutes. Set to side while making the cheese sauce
Start making the cheese sauce by cooking the cauliflower/carrot and cashews separately. Cook the cashews for 15 minutes on full heat and the cauliflower/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 and heat in the oven for 40 minutes (175 degrees Celsius)
Serve with guacamole and some coconut yogurt!”