This has to be one of my new favourite vegan recipes! It’s so easy to make and is the perfect replacement for any non-vegan version! It will keep you fuller for longer with plenty of protein packed into it, as well as nutrition from all the veggies and beans! Enjoy x
[ RECIPE ] Vegan Lasagne
Prep time
Cook time
Total time
Serves: 4 Servings
Ingredients
- ▪️1 tablespoon Olive Oil (plus extra)
- ▪️2 Red Peppers (diced)
- ▪️1 Red Onion (finely chopped)
- ▪️Salt & Freshly Ground Pepper
- ▪️2 Garlic Cloves (finely chopped)
- ▪️1 teaspoon Ground Coriander
- ▪️1 teaspoon Ground Cumin
- ▪️1 teaspoon Mild Chilli Powder
- ▪️1 teaspoon Paprika
- ▪️200g Refried Beans
- ▪️200g Kidney Beans (rinsed and drained)
- ▪️100g Fresh or Frozen Sweetcorn
- ▪️2 Tortillas
- ▪️4 tablespoons Chilli Sauce
- ▪️4 tablespoons Vegan Mayonnaise
- ▪️400g Tomato Passata
- ▪️80g Vegan Cheese
SERVE WITH- ▪️Fresh Salsa & Guacamole
Instructions
- Heat a large frying pan on a medium-high heat and add the oil. Once hot add the peppers and fry for 2-3 minutes before adding the onion and seasoning for a further 5 minutes. Pre-heat the oven to 200C.
- Add the garlic and spices and continue to cook for another 2-3 minutes. Add an additional teaspoon of olive oil then add the refried beans, kidney beans and sweetcorn before adding additional seasoning.
- Meanwhile cut the tortillas into similar-sized strips then mix the chilli sauce and mayonnaise in a separate bowl.
- Place a small amount of passata onto the base of a deep-sided baking dish before adding half the tortilla strips across the top to form a base. Add half the cooked vegetables on top of the tortillas, followed by half the remaining passata, followed by half the chilli-mayonnaise sauce.
- Repeat this process again with an additional layering of the tortillas, then the remaining vegetables, followed by the rest of the passata and the chilli-mayonnaise sauce. Top with the vegan cheese
- Cover the baking tray with foil and bake for 15 minutes then remove the foil and bake for a final 8-10 minutes.
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