Classic Vegan Lasagne Recipe

Ingredients For Classic Vegan Lasagne Recipe

• 200 gram Cashews
• 200 milliliter Water
• 80 gram Vegan butter
• 65 gram Plain flour
• 750 milliliter Unsweetened non dairy milk warm
• 2 Cloves Garlic Crushed
• 50 gram Nutritional Yeast
• 3 teaspoon Onion powder
• 1 Juice lemon
• Salt and pepper
• 2 tablespoon Oil from a jar of sundried tomatoes
• 2 Medium brown onions peeled
• 380 gram Carrots cut into chunks
• 2 stick Celery cut into chunks
• 1 Red bell pepper deseeded and cut into chunks
• 4 Cloves garlic peeled and crushed
• 1 tablespoon Finely Chopped Fresh Rosemary Leaves
• 1 tablespoon Finely chopped fresh thyme leaves
• 750 gram Chestnut mushrooms
• 150 gram Sundried tomatoes finely chopped
• 300 milliliter Red wine
• 1 tablespoon Tomato puree
• 1 teaspoon Dried oregano
• 1 teaspoon Balsamic vinegar
• 1 tablespoon Soy sauce
• 1 Vegetable stock cube crushed
• 400 milliliter Water
• Salt and pepper
• 500 gram Dried lasagne sheets