Method

Looking for a plant-based meal that’s both comforting and bursting with fresh flavours? Craving a vegan twist on a classic Italian favourite paired with a vibrant Mediterranean salad? Then look no further! This recipe for a hearty vegan lasagne gets a delicious upgrade, and we’re serving it alongside a refreshing Greek salad that’s anything but ordinary. We’re even adding a delightful nutty element to take these dishes to the next level, adding both texture and flavour. Get ready to impress your family and friends with this wholesome and satisfying vegan dinner. Perfect for plant-based eating enthusiasts and anyone looking for a delicious meat-free meal. Let’s get cooking!

Makes: 6-8 servings. Prep time: 35 minutes Cook time: 45 minutes.

• Prepare the Nutty “Mince” Sauce: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Stir in the chopped walnuts and cook for another 2-3 minutes, allowing them to lightly toast and release their aroma.  
• Stir in crushed tomatoes, tomato sauce, lentils, mushrooms, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring now and then.
• Prepare the “Cheese” Sauce: Drain the soaked cashews and place them in a high-speed blender with plant-based milk, nutritional yeast, lemon juice, garlic powder, and salt. Blend until completely smooth and creamy. Add more milk if needed to reach the desired consistency.
• Assemble the Lasagne: Preheat oven to 190°C.
• Spread a thin layer of the nutty “mince” sauce on the bottom of a 23x33cm baking dish.
• Arrange a layer of lasagne sheets over the sauce.
• Spread half of the remaining nutty “mince” sauce over the noodles, followed by half of the “cheese” sauce and half of the chopped spinach.
• Add another layer of noodles, then the remaining nutty “mince” sauce, “cheese” sauce, and spinach.
• Top with the final layer of noodles. You can add any remaining “cheese” sauce on top. Sprinkle with toasted pine nuts (if using).
• Cover the baking dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the lasagne is bubbly and the top is lightly golden.  
• Let the lasagne rest for 10-15 minutes before slicing and serving.

Greek Salad with Toasted Almonds: A Refreshing Mediterranean Side

This refreshing and vibrant Greek salad gets a delightful crunch and nutty flavour from the addition of toasted almonds, making it the perfect vegan side dish to complement the rich lasagne. This is a classic Mediterranean salad with a tasty twist!

Makes: 4-6 servings Prep time: 20 minutes

• Toast the Almonds: Heat a small dry pan over medium-low heat. Add the slivered almonds and cook, stirring frequently, until they are lightly golden and fragrant (about 3-5 minutes). Be careful not to burn them. Remove from the pan and let them cool.
• In a large bowl, combine the cucumber, tomatoes, red onion, green bell pepper, Kalamata olives, and vegan feta (if using).
• In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
• Pour the dressing over the salad and toss gently to combine.
• Sprinkle the toasted slivered almonds over the salad just before serving. Serve immediately or chill for later.