Dinner, Savoury Recipes

Vegan Lasagna with Sweet Potato “Cheese” Sauce

I’m finally getting round to doing this recipe because many, many people have asked me for it over the years. It debuted at a church potluck years ago and since then everyone has wanted me to make it for them, or share the recipe. I used to make this with cashew cheese, but found that using sweet potatoes as the base was just easier: I always have sweet potatoes at home. Cashews, not so much.

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So, let’s get stuck in!

Vegan Lasagne with Sweet Potato “Cheese” Sauce (Serves 16)
Duration: About 1 hour

Ingredients

For the sweet potato sauce:

  • 2 large sweet potatoes, diced
  • 2 red onions
  • 3 tablespoons vegetable oil
  • A generous helping of rosemary and thyme
  • A sprinkle of cloves
  • 2 cups nutritional yeast flakes
  • 1 tablespoon sea salt
  • 1/4 cup maple syrup
  • 500g coconut milk
  • 1 tea spoon smoked garlic puree
  • 2 tablespoons tumeric
  • 1 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • A dash of mixed herbs

For the lasagne + filling

Tomato Sauce

  • 400g canned chopped tomatoes
  • 2 tablespoons tomato puree
  • 2 tablespoons sundried tomato paste
  • 1 white onion
  • 1/3 cup brown sugar
  • 1 tablespoon smoked paprika
  • sesame seed oil for frying

Filling

  • 1 packet 100% durum wheat lasagne sheets
  • 3 courgettes, chopped and diced
  • 1 aubergine, chopped
  • 2 broccoli bunches, chopped into florets
  • A few handfuls of spinach

Method

  • Preheat oven 200 degrees C
  • In a baking pan, drizzle vegetable oil, rosemary, thyme and cloves over the sweet potato and red onion. Roast in the oven for 20 mins
  • Whilst the potato is roasting, fry the white onion in a saucepan on medium- high heat with the sesame seed oil. After 30 seconds to 1 minute, add the brown sugar and allow to caramelise. Stir until any sugar lumps are dissolved before adding the chopped tomatoes.
  • Add the puree, sundried tomato paste and smoked paprika. Stir thoroughly and bring down to a low heat to simmer
  • Add the aubergine, broccoli and courgette to the simmering tomato sauce mixture
  • Remove the sweet potato and onion from the oven, but keep the oven on
  • In a blender, combine the sweet potato, onion, coconut milk, nutritional yeast flakes, maple syrup, and all the other spices and herbs on the list. You may want to add about 1/2 cup of boiling water to the mixture if it’s too thick. Blend for 5 minutes, until smooth
  • Finally, remove the tomato sauce mixture from the heat
  • In a 23cm square roasting pan (it can be larger, like 30cm), spread a generous helping of spinach, followed by a layer of tomato sauce filling, then a layer of lasagne sheets, then cheese sauce. Repeat until you get to the top.
  • Cover with foil and roast in the oven for 25 mins

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