Name: VEGAN MAC N CHEESE LASAGNE
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 block (200g) plain tempeh, crumbled. I used Tiba Tempeh; 1 carton (500g) Passata; 1 tbsp tomato puree; 1 large onion, finally diced; 3 garlic cloves, minced; 1/2 tbsp dried oregano; 1/2 tbsp dried basil; 2 tsp brown miso; 1 tsp soy; 1 tsp balsamic; 1 tbsp extra virgin olive oil; 1/4 tsp himalayan salt; 1/4 tsp black pepper; 3 cups 300g cauliflower florets chopped into 1/2 inch pieces; 1.5 cups cashews, chopped; 3 cups unsweetened almond milk; 1 garlic clove, minced; 1 tsp Dijon mustard; 4 tbsp white miso; 3 tbsp nutritional yeast; 1 tbsp apple cider vinegar or white vinegar; 1 tbsp coconut oil; 1 tsp himalayan salt; Black Pepper; 3 cups gluten free macaroni pasta, I used Sainsbury's free from; 1 pack (10) Applewood vegan cheese slices, optional

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VEGAN MAC N CHEESE LASAGNE

gluten free, Mains, VEGAN
0

baked bolognese sauce cheese sauce comfort food italian lasagne Mac n cheese pasta tempeh

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