vegan ponderings and recipes!

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Creamy mushroom & leek lasagna…

…this is honestly the best lasagna I’ve ever eaten. It’s so delicious. I’m glad it makes so much because I could (and will!) eat this everyday this week. 

Ingredients (makes enough for 6 regular portions or 4 very hungry ones!)

10 ready-to-use lasagna sheets

100g grated ‘Cheezly parmesan’ or other vegan parmesan

1 large white onion, sliced

3 cloves of garlic, crushed

600g mixed mushrooms, sliced (I used portobello and normal)

2 leeks, chopped (main stem only)

2 teaspoons dried thyme

125ml veggie stock (I used OXO)

1 tablespoon dark soy sauce

Salt and pepper to taste

Olive oil to cook with 

3 tablespoons nutritional yeast

Bechamel sauce (see separate recipe at the end!)

Direct me to the awesome!

1. Blanch your lasagna sheets in boiling water for 2 minutes, then drain and lay out on baking paper so it doesn’t stick to your side/plate! 

2. Heat up some olive oil in a large pan or wok, then fry your sliced onions with the thyme and garlic until soft. 

3. Add the mushrooms and cook until they’re tender on a medium heat.

4. Turn the heat up to high, add the stock and bubble for 2 minutes. 

5. Stir in the soy sauce and salt and pepper to taste.

6. Make the bechamel sauce (see below!), and grate your Cheezly. 

7. Microwave your leeks for 2-3 minutes until hot, then add them into the mushroom mix. Also add the nutritional yeast into your bechamel.

8. Get your lasagne dish, and begin layering! 

9. Continue layering until you have something that looks like this…

10. Bake in an oven preheated to 175’c for half an hour, then increase the heat to 200’c and bake until golden (about an extra 10-15 minutes). 

11. Enjoy! 

Bechamel sauce recipe

Although it says above to make this halfway through, I actually think it’d be better to do it beforehand as it can be a bit of a pain in the butt. Here’s the recipe! 


9 tablespoons plain flour

9 tablespoons dairy-free margarine (I use Vitalite)

1 litre soya milk

1 teaspoon ground nutmeg

Salt and pepper to taste

1. Melt the margarine in a large saucepan.

2. Add the flour to the melted margarine until it makes a smooth paste.

3. Slowly mix in the milk, whilst increasing the heat so that it boils.

4. Boil the whole thing whilst stirring constantly until the sauce thickens. This part took me AGES. I don’t know why! If it is taking too long, add in another tablespoon of flour.

5. When it is at the desired consistency, add the nutmeg and salt and pepper.

6. Continue with the main recipe!  

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