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3 Comments
Thank you
* 250 g onions
* 2 blocks of tofu (400 g)
* 3 tbsp oil
* 2 cloves garlic
* 1 tbsp tomato paste
* 50 g breadcrumbs
* 3 tins of tomato pieces (3x400g)
* 225 g water
* 150 g vegan crème fraîche (1 cup)
* 9 lasagne sheets
* 100 g vegan grated cheese
* 8-10 g minced meat seasoning (mix of salt, ground mustard seeds, paprika, pepper, garlic)
* 45 g vegetable stock powder
* 30 g sugar
* 1.5 tsp Italian herbs
* 1 tbsp hot paprika
* 60 g yeast flakes
* black pepper or cayenne pepper
Preparation:
* Dice the onions, press the garlic
* Wrap the tofu in kitchen paper, squeeze briefly with your hands, crumble
* Heat the oil in a large pan, fry the onion for 3 minutes
* Add the tofu, fry over a medium heat for 25 minutes (should brown)
* Add the breadcrumbs, mix well, fry for 5 minutes
* Add tomato paste, garlic, minced meat seasoning, fry for 2 mins
* Add tomato pieces, water, vegetable stock powder, sugar, simmer for 10 minutes
* Add crème fraîche, Italian herbs, hot paprika, yeast flakes, pepper/cayenne pepper, stir well
* Put sauce and lasagna plates in oven dish (start and end with sauce)
* Bake for 20 min. at 180°C (356°F), sprinkle with cheese, bake for a further 20 min.
176kcal/100g
What brand do you have access to that makes a vegan crème fraîche?? I’ve NEVA seen that before