Quick Quiz for Fun

[Guest guest]

Our favorite vegan main dish is tortilla soup.

I cook for our family of 5 each day.

 

Liana

 

 

> QUICK QUIZ

>

> What's your favorite vegan MAIN DISH?

>

> How many people do you cook for a day at home?

[Guest guest]

Our favourite dish would have to be lasagne.

I normally cook for 5 (although the way my boys eat it might just as

well be 10), but often for 7 when my oldest 2 kids drop in for a

free feed.

 

Kim, Australia

[Guest guest]

> If you get the time would you care to share your lasagna recipe

please?

> thanks a lot

>

> Persian

 

 

Here it is Persian. It does tend to be rather time consuming, so I

make this huge one and we have it two nights in a row -0 saves me

cooking on the second night

 

 

PASTA SAUCE

 

This sauce is great on spaghetti or in lasagne. All amounts are

approximate; I often don't measure at all.

Makes enough sauce for a 10 " x 15 " [25cm x 38cm] lasagne.

 

1/2 cup oil

450g / 16oz / 5 cups eggplant, chopped*

375g / 13oz / 3 cups capsicum (bell pepper), chopped

250g / 9 oz / 2 cups onion, chopped

300g / 11oz / 4 cups carrot, grated (about 4 carrots)

350g / 12oz / zucchini, grated

250g / 9 oz / mushrooms, coarsely chopped

10 cloves garlic, crushed (less if not as fond of garlic as I am)

1 cup chopped fresh parsley

1/4 cup chopped fresh oregano

1/2 cup tomato paste

4 teaspoons chicken style stock powder

4 teaspoons mixed herbs (or italian herb mix)

1 cup tomato sauce (or ketchup)

700g (about 3 cups) bottle of pasta sauce (tomato, onion and herbs)

1/2 cup red wine (optional)

salt and pepper

 

*If necessary (if eggplants have a lot of seeds) sprinkle chopped

eggplant with salt and leave to stand (to draw out the bitterness)

while chopping the rest of the vegetables. Rinse before adding to

frypan with other veggies.

 

In a large frypan, saute onion and capsicum (bell pepper) in 1/4 cup

oil until onion is clear. Add rest of vegetables and remaining oil.

Saute until veggies are cooked through and soft. Add parsley,

oregano and tomato paste and cook for a further minute. Add remaining

ingredients. Use about 1/2 cup water to rinse out pasta sauce bottle

and add this to the sauce. Turn down heat, cover and allow to simmer

for 1/2 an hour, stirring occasionally.

 

 

'CHEESE' SAUCE FOR LASAGNE

 

2/3 cup cornflour (cornstarch)

1 litre / 2 pints soy milk

1 300g (about 10oz) packet silken tofu

2 teaspoons chicken style stock powder

1/4 cup nutritional yeast flakes

salt and pepper to taste

 

In a food processor blend tofu, stock powder and yeast flakes until

smooth. Mix cornflour (cornstarch) with a little soy milk to form a

smooth paste. Add rest of soy milk. Stir over heat until sauce

thickens. Stir through tofu and season to taste with salt and pepper.

 

(**If sauce is too thick, add a little more soy milk: too thin, add

some more cornflour(cornstarch) blended with a little soy milk.)

 

 

TO MAKE LASAGNE

 

2 x 200g/7oz packets lasagne sheets (I use Orgran)

 

Place a layer of pasta sauce in bottom of lasagne dish. Add a layer

of lasagne sheets. Spread 1/2 remainder of pasta sauce over sheets,

then 1/3 of 'cheese' sauce, then another layer of lasagne sheets.

Repeat with remaining pasta sauce and 1/2 of remaining 'cheese'

sauce, and a layer of sheets. Cover with rest of 'cheese' sauce.

Sprinkle with vegan parmesan. Cover with foil and cook in 190oC

(375oF) for 1/2 an hour. Remove foil and cook for a further 1/2 hour.