Vegan Lasagne

in #photocircle3 years ago


Vegan Lasagne


  • Garlic
  • Onions
  • Fresh Tomatoes
  • Tinned Tomato
  • Basil
  • Bouillon (organic vegetable stock)
  • Fresh Spinach
  • Dry Thyme Seasoning
  • Paprika Seasoning
  • Champignons (Button Mushrooms)
  • Fresh Herbs (Suggesting Basil, Thyme and Oregano)
  • Extra Virgin Olive Oil
  • Soy Sauce
  • Black Pepper
  • Lasagne Leafs
  • White Flour
  • Almond Milk/Soy Cream/Oat Cream
  • Nutmeg

Dear Steemian's

While visiting @vincentnijman's parents in Gouda we made many delicious dishes, some of which I didn't bother to document. Nevertheless, I will still try to make a #travelfeed post on various cities I visited together with @vincentnijman, who is an excellent host and with whom I totally had a blast. Thanks Buddy!

Vincents parents love Lasagne, so I suggested making a vegan version of it.

I suggest:

I try to avoid unfermented Soy if I can. It's also kinda boring when you are Vegan. Tofu, Minced Soy, Soy Milk etc.


Firstly I fry minced for a really long time, 45-50min in a pan with Olive Oil and add a tea spoon of Soy Sauce and Cayenne Pepper or Paprika Powder, half a Cube of Bouillon (organic vegetable stock) and some Thyme Seasoning. After the minced is cooked you add the Tinned Tomatoes pre cooked in some olive oil. The other half of the Bouillon (organic vegetable stock) will be used for the Béchamel.

I chopped up some Mushrooms, onions and added them as well.
(Note: I did not add all the mushrooms, just half of them in the minced).

We added a first layer of Lasagne Leafs in two Forms and added Tomatoes, Fresh Spinach and more Mushrooms(the other half)

Make sure you use some seasoning or Dry Herbs and some Black Pepper between the Layers. I would also add some salt and a bit few drops of Olive Oil.
For the preparation of the Béchamel Sauce, you can also add Cloves, Bay Leaf and Margarine. I simply used Almond Milk, 50g of Flower, a bit of ground Nutmeg and some Soy Cream. I cooked and stirred the Sauce with a whisk to prevent it from becoming lumpy. Once it was thick enough I added it and toped the Lasagne.

A Layer of Lasagne Leafs, a Layer of Fresh Tomatoes, Spinach, Salt, Pepper and a Layer of the cooked minced and the Béchamel Sauce.

We made two of those.

Visually one can't really make out that it's vegan. The question is taste wise. If you try this out and fool your neighbors who love minced meat, please leave a comment for me. If you make a post and leave the link in the comment, I will send you 1SP.

We put it in the Oven at around 220 Degrees for less than 30min

I believe that layering it with various fresh Herbs gives it more of a punch and a required slight bitterness that would complement if red wine(or something sour) was used for the minced and sauce. Instead of wine I would add some Balsamic Vinegar, Rice Vinegar or Apple Cider or Red Wine Vinegar, but not too much(1 or 1 1/2 TS). Adding the herbs in every Layer then results in a really intense feeling after eating it. The feeling is as if you were giving your body a lot of good stuff and energy. As Vegan food is very light, it feels amazing to go for a walk after with a piece of mind and a clear head.


Serving the Dish.


**[Note : This goes really well with some Red wine in the Tomato Sauce while cooking the minced. It also adds to a tangy taste in the Lasagne ]

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Category#vegansofsteemit, #photography, #creativecoin
SettingsISO 4000 50 mm f/3.5 1/500
CameraSony α 7r II
LensCanon FD 50mm f 1.4
LocationGouda - The Netherlands

Here are some of my previous Vegan recipes shared on Steemit :

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it looks delicious

This looks so good, I love lasange Vincent and his family were very lucky to have you cooking for them xx

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