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Tempo de preparo

2 hour(s)


6 servings

Stephanie Mendes

  • Ingredients
  • Recipe
  • Semolina pasta for lasagna (without eggs)200 g
  • Tomato extract320 g
  • Small onion3 unit(s)
  • Minced Garlic Clove3 unit(s)
  • Bay leaf3 unit(s)
  • Cachaca40 ml
  • Salt to taste
  • Olive oil5 tablespoon
  • Hydrated Soy Protein300 g
  • Chopped Tomato3 unit(s)
  • Cashew Nut Milk1 l
  • Vegan grated cheese50 g
  • Paprika to taste
  • Cumin to taste
  • Jamaican Pepper to taste
  • Coriander Powder to taste
  • Water350 ml
  • Wheat Flour3 tablespoon
  • Oregano to taste
  1. Let's start with the bolognese sauce. In a pan, sauté garlic and onion. Then add the hydrated soy protein and add paprika, cumin, coriander powder, salt and Jamaican pepper (if you want to season it with other spices, leave it at your discretion!). Allow it to brown slightly and add the chopped tomatoes, stir well and then add the tomato paste, bay leaf and water little by little, until it reaches the consistency you prefer: Tip: the sauce should be more liquid, as the pasta will cook in him! Add the cachaça, reduce the stove flame and let it cook until the desired consistency. Reserve.
  2. Next we go to the white sauce. In a pan lightly sauté the onion in olive oil and add the wheat flour. Stir well to lightly cook the flour. When it is golden, add the cashew nut milk, salt and stir to avoid lumps. When it starts to boil, adjust the salt and vegetable grated cheese (separate some of the grated cheese to finish the dish). Reserve.
  3. Now let's ride! In a dish that can go in the oven (I used a 27x18 aluminum refractory) intersperse: bolognese sauce, pasta, bolognese sauce, white sauce and another layer of pasta. Follow this pattern until you complete the refractory. Finish with the white sauce on top, grated vegetable cheese, oregano and a drizzle of olive oil.
  4. Take to preheated oven at 210°C for about 20 to 25 minutes.

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