Cashew Sauce:
1 1/2 tsp Garlic powder, 1 Pinch Black pepper, 1 tbsp Nutritional yeast, heaped, 1/2 tsp Salt, 1 tsp Apple cider vinegar, 1 tbsp Olive oil (i used sunflower), 1cup Cashews, 1/2 cup Water
(Throw all of this into a blender and blend until smooth. boil those cashews and use that leftover water as the Ā½ cup water)
it's from this recipe: https://pin.it/6MiWSVaIF
potato-cheese sauce (aka bƩchamel?) :
woolies vegan cheese (ā th of block) + 3 boiled potatoes + onion and garlic powder (like 1,5 tsp each?) + some caramalised onions (caramalize a batch, take a portion out for this sauce and keep the rest for the lasagna) + salt + nutritional yeast (just poured a good amount in – 2 tbsp?) + macadamia milk (splash) + margarine (1 tbsp?)
(i made this whole thing up and didn't measure but you can't really mess up these ratios just go for it)
lasagna itself:
4 large onions caramalised very well (take some from this batch and use for the potato-cheese sauce). 2 tomatoes cut and fried w the onions. 6 garlic cloves crushed. 3 sundried tomatoes chopped. 1 packet of tomato paste. 4 carrots grated + 6 baby marrows grated. half a pack of vegan mince/tvp (so like 200g). italian seasoning. chilli powder. Cayenne pepper. paprika. onion and garlic powder. lemon juice. salt.
(spices were based on straight vibes. add them after the tomato has cooked down. the order doesn't matter much)
i chose to add a tofu mince preparation to the above. i used 1,5 blocks tofu grated and fried up until slightly brown and added in 2 tbsp of cornstarch. i then fried the tofu in lappies sticky ribs braai sauce (South African. Just use any vegan sticky ribs sauce).
all layered in skillet with basil leaves on top
my order was: "mince", potato sauce, lasagna, cashew sauce, repeat
Did it all in a pan (I don't have an oven) with a lid on for 30 min, then 15 min without the lid. check intermittently.
I know this recipe is extremely chaotic, but that's how i felt while making it. Good luck my fellow students/vegans/south africans
by an0nymm