Viva La Vegan!

Here's another sample recipe from my new book, There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes. This time it's Vegetable Lasagne.

vegan lasagne

photo by Carol Slater Photography (cropped by LC)



Orgran Rice and Corn Lasagne sheets (2 packs)

4 large celery stalks, cut into thick slices

¼ pumpkin, diced

4 large spinach leaves, chopped

4 tomatoes, diced

½ eggplant (aubergine), diced

1 onion, diced

2 garlic cloves, crushed

4 tbsp oregano

4 tbsp basil

Extra virgin olive oil


Cheese sauce

1 ½ cups nutritional yeast

½ cup besan (chickpea) flour or another gluten-free flour

1L (4 cups) brown rice milk (or other cruelty-free milk)

4 tbsp flax seed oil (or other oil)



Preheat oven to 200°C (390°F)

Bring to boil a large saucepan of water

Add lasagne sheets and cook until soft - approx 10 minutes

Rinse under hot water

Keep in cold water until required

Sauté garlic and onion with oil in wok

Add tomatoes, oregano and basil

Add celery, pumpkin, eggplant and spinach

Stir-fry until cooked


In another saucepan, bring brown rice milk and oil to the boil

Sift besan flour and slowly add whilst continuously stirring with a whisk

Add nutritional yeast and stir until thick

In a large, greased baking dish layer lasagne sheets at the bottom, half of the vegetable mix,

then half of the cheese mix

Continue with another layer of lasagne sheets, then vegetables

finish off with the remaining cheese mix

Cook in oven at 200°C (390°F) for 15-20 minutes


Serve warm with a salad or rye bread


Serves 6-8 people


Featured in the NEW hardcover recipe book from Leigh-Chantelle:


See more about my book here.


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