This video is a demonstration on how to make my Vegan Lasagne, and how not to cut your hand on a mandoline oops. This recipe is completely whole food plant based, gluten free, grain free and nut free.

+Instagram: Nourishingtay
+Gut health issues video:



-3 cups TVP
-1.5 KG tomatoes
-Ground coriander, cumin seeds, cayene pepper, oregano, basil, thyme and paprika to taste
-2 heads broccoli
-2 big zucchini’s
-1/2 cup water
-2 potatoes
-2 TBSP soy sauce
-600 g silken tofu
-2 lemons
-1 cup spinach
-2 TBSP nutritional yeast

1. Bake tomatoes in oven for 180 degrees.
2. Boil potatoes until soft.
3. Meanwhile cut up broccoli and set aside.
4. Carefully slice zucchini into ‘lasagne sheets’ and set aside.
5.When tomatoes are cooked place in food processor.
6. Place TVP in pan with tomato mixture, water, herbs and spices.
7.Let simmer.
8. Place boiled potatoes, nutritional yeast,tofu and spinach in food processor to make ‘cheese sauce’.
9.Layer lasagne up and bake in oven on 180 degrees for 30 minutes covered and then 10 minutes uncovered.

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