| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegan |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
pt |
Soya milk |
| 2 |
T |
level cornflour |
| 3 |
oz |
Strongly flavoured cheese OR |
|
|
cream cheese this gives |
|
|
very interesting flavour |
|
|
Lots of grated nutmeg |
INSTRUCTIONS
a
For a vegan dish you can make your favorite white sauce. The Lentil
Filling: Boil 4 oz lentils in water until soft (as a rough guide,
cover them and add the same amount of water again). Fry a chopped
onion and some garlic in the oil of your choice. Add a finely grated
carrot and fry that too for a while. Add a can of chopped tomatoes.
Add some (tablespoon or so) of tomato paste. Add some oregano or sweet
mixed herbs. Add the lentils and the water they were cooked in. Add a
spoon of yeast extract. Season with salt and pepper. The TVP Filling:
While you are frying the rest of the stuff above put around 2/3 oz of
TVP mince in a bowl with plenty of boiling water and some concentrated
veg stock (vecon or stock cubes or yeast extract). When the other
stuff is ready add the TVP mix instead of the lentils and adjust the
seasonings. Put it together: Just like any other lasagne. If you use
the no pre-cook pasta make sure that the filling is sloppy so there's
plenty of liquid to cook it. Stick it in the oven at gas 4 (electric
350) (fan 160) for about half an hour. The lentil version is
particularly nice and freezes well. However it is very dry if you eat
it the next day (or out of the freezer) and you will need a wet sauce
to go with it. I prefer it dry. Posted to rec.food.recipes by
ber@otter.hpl.hp.com (Brenda Romans) on Aug 13, 93.
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