Published on August 28th, 2012 | by Lucy0
Vegan Leek Lasagne
Ok, so I decided to ‘veganise’ the Hairy Bikers’ diet recipe: Leek Lasagne!
It is a pretty easy recipe to make vegan, with some simple substitutions… I made a few differences to the recipe too just because I didn’t have some of the ingredients in.
You will need (serves 6):
FILLING – basically just make up a tasty, thick Bolognese mixture!
- 2 large leeks – to be used as the pasta sheets
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1 handful of chopped mushrooms
- 2 carrots, grated
- Soy mince- I used 1 pack of Cauldron’s new tofu mince, and 1 & 1/2 sachets of Granose TVP mince (but 1 bag of Asda’s/Morrison’s own meat free mince would do instead!)
- 2 tbsp plain flour - just for thickening the mix a bit
- 500ml vegetable stock, made with one stock cube
- 1 tin chopped tomatoes
- 3 tbsp Tomato Puree – I actually added another 2 tbsp near the end of cooking for more flavour, and a squeeze of garlic puree which I had on hand
- a generous sprinkling of mixed dried herbs
- salt and pepper
WHITE SAUCE - this only makes enough for one layer of sauce, to keep the dish lower in fat. Make more if you wish to have white sauce on every layer.
- 500ml soy milk (or any other plant milk)
- 1 small onion, chopped into big wedges
- 1 Tbsp marg (dairy free) – could be omitted
- 3 Tbsp flour (or cornflour, I just didn’t have any so used plain flour)
- 1 tsp wholegrain mustard
- 1/2 tsp ground nutmeg (to taste)
- 1 bay leaf
- 3 or 4 tomatoes, sliced
- 1/2 block of dairy free cheese, grated – I used Tesco’s ‘soy medium’
- Freshly ground black pepper
What to do:
1. First of all, prepare your Leeks… trim the thick dark green part off the ends, then cut it lengthways just to the centre of the leek, so that you can peel off the layers:
you can use the outer layers as the sheets, and then any small centre pieces that can’t be made into sheets can be chopped up and put into the bolognese mix with the chopped onion etc.
2. Place the leek sheets in a large pan of boiling water and simmer for 10-15 mins so the sheets and nice and soft, then dry off on kitchen towels:
3. Now get the Bolognese filling on the go… Fry the onion, garlic and leftover leek until softened. Add the mushrooms and carrot, then your mince (soaked or boiled before hand depending of packet instructions). Once this has had chance to fry for about 10 mins, add all of the other ‘Filling’ ingredients: stock, tinned tomatoes, tomato puree, herbs etc and sprinkle over the flour.
4. Now for the white sauce… Mix the margarine, flour, nutmeg, mustard and a few tablespoons of the milk into a paste. In a pan, simmer the rest of the milk with the bay leaf and onion wedges for a few minutes.
5. Sieve out the onion chunks and bay leaf from the milk. Slowly whisk in the paste until you get a lovely thick white sauce:
6. Finally, it’s time to layer everything up! Get your oven proof dish/dishes ready and start with a layer of the bolognese filling followed by sheets of leek. Repeat this until you run out of filling and sheets:
7. Spread the white sauce mixture over the top (it’s easiest if you spread it on top of a layer of leek sheets rather than trying to spread it on top of the filling without getting them all mixed up together)
8. Arrange sliced tomato on the top, followed by grated cheeze:
9. Place into a medium hot oven for about 20 -30 minutes or until the cheese is melted and golden:
10. Try and be patient enough to let it cool slightly, then Enjoy!! … whilst waiting for your lasagne to cool, why not whip up some garlic bread by mixing garlic paste with margarine (& some fresh herbs!) and spreading on toast- bake for a few mins until hot and crispy!