Pulled Soya Lasagna

This Pulled Soya Lasagne turned out so incredibly delicious I had to make it 3 times already in the past 2 weeks! The secret ingredients that makes the texture of the lasagne filling heavenly is pulled soya.

PULLED SOYA LASAGNA [VEGAN]

INGREDIENTS

FOR THE LASAGNA SAUCE:

• 1 medium white onion, chopped
• 5 garlic cloves, minced
• 1 small zucchini, diced
• 1 medium carrot, diced
• One package pulled soy meat
• 10 mushrooms, sliced
• 1 small eggplant, diced
• 24-ounces passata sauce
• 2 tablespoons tomato paste
• 2 cups veggie stock
• 1 teaspoon paprika powder
• Sea salt & pepper to taste

FOR THE BÉCHAMEL SAUCE:

• 2 tablespoons olive oil
• 1/2 cup whole wheat OR plain flour (whole wheat will give the bechamel a more light brown tint instead of white)
• 2 1/2 cups unsweetened plant-based milk (more depending on consistency)
• 1/2 teaspoon sea salt
• 2 tablespoons nutritional yeast

ADDITIONAL:

• 9-12 lasagna sheets (oven ready)
• 3-4 cups spinach, chopped

PREPARATION

1. Prepare all the veggies as instructed.
2. Heat a pan with 1 cup of veggie stock and saute the onions and garlic for 1 minute.
3. Add the remaining veggies and simmer for 2-3 minutes.
4. Add the pulled soya pieces and remaining ingredients and simmer for 8-10 minutes.
5. In the meantime, prepare the béchamel sauce by heating up the olive oil in a pan. Add the flour and stir until combined.
6. Gradually add the milk, constantly stirring. Add the remaining spices and simmer for a few minutes until it has thickened up. Whisk continuously to get rid of any lumps (in case it thickens too much, add a little splash of milk).
7. Preheat the oven to 350°F.
8. Take a baking dish and cover the bottom with some of the veggie sauce. Start layering the lasagne until all the ingredients are gone (tomato sauce, lasagne sheets, bechamel, spinach,…).
9. Place the lasagne dish in the oven and bake for 40-45 minutes (depending on your oven’s strength).

https://www.onegreenplanet.org/vegan-recipe/pulled-soya-lasagna/