Vegan Kale Lasagna with Cauliflower Cashew "Cheese" (My Non-Entry for the Steemit Culinary Challenge 31)

Heya steemit foodies! I hope you are all ready for some vegan cooking this week. Thanks @woman-onthe-wing for your lovely intro, organizing this challenge, and giving me the opportunity to be this week's judge!

Thanks, @smooth and @sirwinchester for your continuous support!

Though I'm not 100 percent plant-based muncher I just love the creativity that goes into these dishes. I still eat meat or fish on occasion and cook 2 to 3 meals a week with fish or meat for my hubby. Though I adore the plant-based lifestyle and would love to go 100 percent plant-based, my hubby isn't ready for that.

Maybe he never will. And that's just fine!! I'm very proud of him for reducing his meat and fish intake to only 2 to 3 meals a week. When we met each other more than 16 years ago he was the biggest carnivore you could think of! Now many years later he loves his veggies and fruits, especially after seeing what it has done to his health. But that's a story for later.

If you are not a vegan... try at least to go vegan for 1 day each week! Meatless Monday's is a great initiative! It's healthy, it's colorful, and it's super delicious! And our planet and its furry inhabitants will thank you for it ღ ღ

Good luck to you all!!! Let the vegan cooking begin ;)

Vegan Kale Lasagna with Cauliflower Cashew Cheese

I couldn't resist sharing one of my fav vegan dishes, vegan lasagna, with you to get the week started!

Ingredients (serves 3)

6-8 lasagna noodles
1/2-1 cup panko

For the veggie sauce

3/4 cup onion, chopped
3 cloves of garlic, minced
2 cups zucchini, chopped
1 cup bell pepper, chopped
3 cups tomatoes, chopped
3 cup shredded kale
1/4-1/2-cup water
1 bay leaf
1 tsp dried thyme
2 tsp dried oregano
Sea salt and black pepper to taste

For the "cheesy" sauce

1 cups unsalted raw cashews
3 cup cauliflower florets
2 clove of garlic
2 cup vegetable stock
1/3 cup nutritional yeast
1 small lime, juice only
Sea salt and black pepper to taste

Directions

For the tomato sauce: In a pot, heat cooking oil over medium heat. Saute onion for 2-3 minutes. Stir regularly. Add garlic and cook 1-2 minutes more. Then add zucchini and bell pepper and cook for another minute. Sir in tomatoes, water, and herbs. Cover and simmer for 15-20 minutes. last few minutes add kale and cook until wilted.

Meanwhile, mak ethe cauliflower cheesy sauce. Cook the cauliflower, garlic, and cashews in vegetable stock until the cauliflower is tender. When ready, drain but keep the cooking liquid. Add to a blender with all other cheesy sauce ingredients and blend using cooking liquid as needed to get cheesy, creamy texture.

Preheat oven to 200C or 400F.

Layering: 1/3 of the tomatoes sauce, pasta layer, 1/2 of the cheese sauce, 1/3 of the tomato sauce, pasta layer, the remaining tomato sauce, remaining cheese. To finish top with panko breadcrumbs.

Cook in the oven for 10-25 minutes. last few minutes turn on the grill and cook until nicely browned.

Bon Appetit! Have a great weekend ;-)

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1 AND OUKITEL C5 PRO MOBILE PHONE

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