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Vegan Lasagna

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Vegan Lasagna


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Tempo de preparo

120 min(s)


8 servings

Suelen Glória

  • Ingredients
  • Recipe
  • Lasagna Dough (Rooster) or Pastry Dough (Elza)250 g
  • Fugini tomato sauce (2 sachets)600 g
  • Soy protein (pepperoni or parsley flavor)1 cup
  • Fugini Mushroom100 g
  • Cashew Nuts (without shell)50 g
  • Lemon juice3 tablespoon
  • Garlic Cloves6 unit(s)
  • sour starch3 tablespoon
  • Olive oil3 tablespoon
  • Chopped Onion1 unit(s)
  • Chopped Pepper1/2 unit(s)
  • Parsley and chopped coriander1 cup
  • Paprika, Bahian seasoning, saffron, other seasonings. to taste
  • Olives1/2 cup
  • Sora's Vegan Grated Cheese (optional) to taste
  1. After letting the soy protein soak in hot water for 10 minutes, sauté it with the onion, pepper, seasonings, garlic and then add the tomato sauce with salt to taste. Let it boil for about 5 min.
  2. To make the vegan catupiry (or white sauce), use 1/2 cup of cashew nuts, 1 1/2 cup of hot water, 1/2 clove of garlic, 3 tablespoons of lemon, salt to taste and 3 spoons (soup) of sour flour. Blend everything in a blender, then heat in a pan until thickened, with the mushrooms. Keep stirring so it doesn't stick to the pan.
  3. Spread some of the red sauce on a regular (medium) shape, then place the dough until it forms a layer.
  4. On top of the pasta layer, spread more sauce with the soy protein, then make another layer of pasta.
  5. Add the white sauce with the mushrooms over the layer of pasta, then form another layer of pasta. Repeat the entire process from the beginning (red sauce), until the sauces are finished.
  6. Before baking, heat the oven for 10 minutes.
  7. Bake the lasagna until the pasta is cooked in the sauces. Average time: 40 min (90 degrees)

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