Vegan Eggplant Lasagne

Nika’s PickTOFU+33g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

meat substitute

• 100 g soy granules (TVP)
• 30 g soy sauce
• 30 g canola oil
• 15 g tomato paste (concentrated)
• 1/2 tsp garlic powder (dried)
• 1/2 tsp onion powder (dried)
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp liquid smoke (optional)
• water (for marinating, as needed)
• salt
• 1 l water (or vegetable broth)
• black pepper

ragù

• 200 g eggplant
• 1 tsp salt
• 1 tbsp olive oil
• 1 red onion
• 1/2 tsp liquid smoke (optional)
• 3 garlic
• 800 g canned tomatoes (whole peeled)
• 140 g tomato paste (concentrated)
• 1 tsp dried oregano
• 1 tsp thyme (dried)
• 1 tsp rosemary (dried)
• 1 pinch black pepper
• 15 g basil

pasta

• 250 g lasagne sheets (egg-free)
• 100 g vegan cheese (optional)
• tomato (for garnish)

béchamel

• 50 g vegan butter (or oil)
• 50 g all-purpose flour
• 500 g soy milk
• 1/4 tsp nutmeg
• 2 tbsp nutritional yeast
• 1 tsp salt
• 1 pinch black pepper

Contains: gluten, soy

How to make it

1. Cook the soy granules in water or broth. After cooking, drain them and dry them as much as possible.
2. Mix the remaining ingredients to make a marinade, pour it over the dried “meat,” and add a little water if needed. Let it marinate for at least 30 minutes. Meanwhile, you can start preparing the sauce.

Nutrition