The main raeson it’s hard be a vegan: CHEESE. Cheese is the most delicious product ever made (as far as I am concerned). From a piece of Gouda to camembert or gorgonzola. Unfortunately I love it all the same.
Nevertheless, I still do my best to resist it. And more people should.
Last weeks (Dutch) news told us: The do’s and don’ ts for the climate: “Many people now know that meat, especially beef and pork, is not so sustainable. But that this also applies to cheese isn’t that well known. You might think that cheese is a vegetarian alternative and better than meat, but that’s not exactly the case. So if you eat large chunks of cheese instead of meat, you don’t gain much.“
Fortunately there’s vegan cheese. I only think that this never melts very well. And the tips and tricks available (like putting it at the bottom of the pizza) don’t do the magic for me either. I also tried to use cashew cheese, but cashews contain just too much fat for everyday use.
But now I have found the solution! With this cheese sauce you really get a beautiful layer of melted cheese on your lasagna or other oven dish.
What do you need?
- 1 large eggplant
- 1 large onion
- 2 small tins of tomato puree (140 grams/ 5 oz)
- 125 grams (5 oz) mushrooms/ 1 red bell pepper/ 1 medium carrot/ 1 leek
- 1 can chopped tomatoes
- 1000 grams (35 oz) tomato passata
- 2 tbsp Italian herbs
- 2 cans of lentils
- 4 garlic cloves
- 2 hands full of pecan nuts
- lasagna sheets
- 2 tomatoes
For the cheese sauce
- 125 grams (5 oz) soy cuisine (vegan cream)
- 75 grams (3 oz) vegan kaas
- 2 tbsp nutritional yeast
Extra: large baking dish
What to do with it
Preheat an oven at 200°C/ 400°F.
Slice the eggplant lengthwise and put in a pan with salted boiling water for 4 minutes. Drain in a colander.
In the meanwhile, make the tomato sauce. Chop the onion and fry in oil in a large skillet. Add tomato puree and chopped veggies (I used mushrooms and bell pepper) and cook for a minute. Add chopped tomatoes and tomato passata. Season with Italian herbs, salt and pepper. Simmer for 5 minutes.
Add drained lentils, minced garlic and pecan nuts. Taste, if you want you can add more seasoning. If you like you could also add some port wine to make it a little bit sweeter.
Coat baking dish with cooking spray/ oil. Spoon 1/3 of the tomato sauce into bottom, cover with lasagna sheets and eggplant. Repeat and end with tomato sauce. Top with sliced tomatoes.
Put all the ingredients for the cheese sauce in to a food processor and mix untill smooth. Spread over the tomatoes.
Bake in 40 minutes untill golden brown.