Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 2 sweet potatoes (approx. 600 g), peeled and cut into thin slices lengthways (approx. 3-5 mm)
Plant-based béchamel sauce
- 500 g plant-based milk of choice
- 50 g gluten free cornflour
- 30 g vegan butter (see Tips)
- 40 g nutritional yeast (see Tips)
- ¼ tsp salt
Lasagne
- 1 brown onion, cut into quarters
- 1 celery stalk, cut into pieces (approx. 2-3 cm)
- 1 carrot, cut into pieces (approx. 2-3 cm)
- extra virgin olive oil, for greasing
- 1 tsp dried oregano
- 170 g tri-colour quinoa
- 200 g filtered water
- 2 tbsp tomato paste
- 400 g canned chopped tomatoes
- 1 tsp stock paste (see Tips)
- 1 tbsp red wine vinegar
- ¼ tsp salt
- ½ tsp ground black pepper
- 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
- 80 g vegan cheese, grated (see Tips)
- fresh basil leaves
- Nutrition
- per 1 portion
- Calories
- 1835.8 kJ / 437.1 kcal
- Protein
- 16.3 g
- Carbohydrates
- 55.8 g
- Fat
- 14.3 g
- Fibre
- 13.5 g
In Collections
Alternative recipes
Pulled BBQ jackfruit
25 Min
Lentil and pumpkin pot pies
1h 25min
Thai tofu and sweet potato cakes
30 Min
Lentil bolognese
30 Min
Vegan moussaka
1 Std. 50 Min
Sweet and sour tempeh
50 Min
Three-bean shepherd's pie
26 Std.
Millet cashew stir-fry
30 Min
Hearty lentil chilli
50 Min
Butternut mac and cheese
45 Min
Vegan walnut and black bean burger
4 Std. 40 Min
Savoury potato and onion bake
1 Std. 30 Min