a number of vegetarian lasagnes that are just brilliant. I love a lasagne that is full of vegetables but not too rich and creamy. But I sometimes miss the meaty lasagnes that my mum made me as a child. This tempeh lasagne with cashew cream sauce from Tofu for Two was all I love in a lasagne today and all I loved in a lasagne as a child. Except there was no meat and no cheese.
Sometimes it is brilliant but other times it can be too stodgy and the flavour is all wrong. I was a bit wary of this recipe as a result. Now I am just sorry I waited so long to make it. These tempeh crumbles were so good that I will consider using this part of the recipe as a meat substitute for other dishes.
Cindy and Michael's version which had measurements from my own patch.
The other element which really added to the meal was Sylvia. Unfortunately the dish took quite some time to prepare so she at her dinner earlier. By the time dinner was ready there wasn't time to eat before she went to bed. Hence I left the lasagne to sit for an hour after taking it out of the oven. I am sure it helped, especially with the cheeze sauce topping which changed from a-bit-too-crispy-and-dried to being soft-and-a-little-chewy.
I am sending this lasagne to Karen of Lavender and Lovage for Pasta Please, the event that Jac coordinates. This month the theme is nuts.
Previously on Green Gourmet Giraffe:
One year ago: Lentil Quinoa Stew
Two years ago: Shoots, Eats and Blogs (Top 10 List)
Three years ago: Mock Tuna (Chickpea) Salad
Four years ago: Apricot Crumble: a moveable feast
Five years ago: Bagels, Boiling and Baking
Tempeh and pumpkin lasagna with cashew cream sauce
Adapted from Tofu for Two
2-3 tbsp olive oil
2 tablespoons soy sauce
1 teaspoon liquid smoke
1 finely chopped onion
6 cloves of garlic, finely chopped
680ml jar of passata
2 cups diced and roasted pumpkin
1 teaspoon maple syrup
1/2 teaspoon salt
1 teaspoon freshly ground pepper
handful fresh basil leaves
Cashew cream sauce
1 cup raw cashews
100ml soy milk
1 1/2 tablespoons nuttalex margarine
1 heaped dessertspoon wholemeal flour
500 ml soy milk
1/4 cup nutritional yeast flakes
juice of 1/2 medium lemon
1 tsp wholegrain mustard
1 teaspoon salt
1 teaspoon ground pepper
250g large instant lasagne sheets
handful baby spinach leaves, chopped
To make tempeh filling (tomato sauce):
Pat as much moisture out of tempeh with a paper towel and crumble tempeh into small pieces. Heat 1 to 2 tbsp of tempeh and fry on a heavy-based non-stick frypan until the tempeh pieces are dry, separated and golden brown (about 10 to 15 minutes). Stir in the soy sauce and liquid smoke. Mine soaked up straight away but Tofu for Two says it takes a few minutes. Set tempeh crumbles aside in bowl.
Heat about a tablespoon of oil in the frypan used for the tempeh. Fry onion for about 10 minutes or until well cooked. Stir through garlic. Add passata, maple syrup, salt and pepper. Bring to boil and simmer a few minutes. Add pumpkin and tempeh. Mine really thickened when I added these. Next time I might add a bit of water at this point to make the sauce thicker. Scatter with basil. Set sauce aside.
To make cashew cream sauce:
Blend cashews and 100ml soy milk. Meanwhile melt margarine in a medium saucepan. Stir in wholemeal flour and stir over heat for a few minutes until it browns slightly. Stir in remaining ingredients until thickened.
To assemble lasagne:
Spread a small amount of tomato sauce on the bottom of a rectangular lasagne dish. Lay first layer of lasagne sheets on top. Spread with one quarter of tomato sauce. Layer with lasagne sheets, tomato sauce and cream sauce, then lasagne sheets, tomato sauce, chopped spinach, then lasagne sheets, tomato sauce and cream sauce, then lasagne sheets and cream sauce. (I was miserly with the cream sauce in the layers with the tomato sauce and generous with the cream sauce on the top.) Bake until the lasagne sheets feel soft and cooked when a knife is stuck into the lasagne. It took me 1 hour at 220 C.
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