When I think of my mum’s cooking, this absolute boy of a lasagne is what starts running through my mind. When I think of it, I am literally salivating. I am using literally correctly here, and do not mean figuratively or metaphorically. I mean actual saliva running down my chin. It’s pretty awkward. I’m almost certain this was originally a recipe from good ol’ Delia Smith, which has been adjusted over the years and now fully VEGANISED by yours truly.
But, what’s so goddamn special about a freakin’ lasagne, I hear you ask? Well. That’s the thing. This is a LASAGNE, but not how you know it (at least I don’t think it’s how you know it, and if it is, soz, byeee).
First of all, there’s no meat – that much was probably obvious from a blog called FarmGirlGoesVegan. But yeah, just putting it out there. MEAT-FREE. But secondly, it’s not a mince/tomato base. It’s a dreamy, creamy, white sauce base with the perfect combo of broccoli, sweetcorn, onion & garlic. Are you with me? I think that you’re with me, and if you’re not, I’m going to keep going anyway.
I am making it my mission while in Northern Ireland over lockdown, to veganise these fond faves and see how the vegan verjs compare to my memories.
LET’S DO THIS.
3 oz Plain Flour
3 oz Plant-Based Butter (I used Flora Buttery 100% Plant-Based)
1 Small Tin Sweetcorn
1 Whole Head of Broccoli
1 Whole Head Cauliflower
2 Medium Carrots
200g Closed Cup Mushrooms
1 Large Onion
2 Cloves Garlic
1 Pint Vegetable Stock
½ Pint Plant Milk (I used Unsweetened Soya)
Vegan Pasta Sheets (I get these from the Free From range at any supermarket)
Salt, Pepper, Mixed herbs
Nutritional Yeast to sprinkle on top
10 STEPS TO FOOD HEAVEN:
- Preheat oven to 200 degrees Celsius (180 for fan oven)
- Chop broccoli, cauliflower & carrots into small pieces and put into steamer or boil until tender.
- Meanwhile finely chop onion, garlic & mushrooms, melt butter in saucepan and use to fry the onion, garlic & mushrooms until soft.
- Add flour to the pan and mix thoroughly until it forms a kind of paste.
- Gradually add stock while stirring continuously.
- Gradually add plant milk & keep stirring (it should form a nice thick sauce)
- Add in your steamed vegetables and stir until they are fully coated in sauce.
- Season with salt, pepper & mixed herbs.
- Then use a casserole dish and layer the saucy veg mixture, followed by pasta, then sauce and so on, ending on a layer of the saucy veg mixture.
- Sprinkle with nutritional yeast & bake in the oven for 30 mins.
This is a lovely hearty winter meal and can be served with peas, potatoes, whatever you like really. But obv, if you’re in Ireland, it’s prob gonna be potatoes (more than one type – chips & mash for example).
Would love to hear if you try this recipe & how you find it. Tag me on Instagram @FarmGirlGoesVegan.