vegan ponderings and recipes!

Posts tagged awesome

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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!  

Filed under vegan vegan lasagne vegan lasagna lasagne lasagna pasta italian creamy mushroom vegan recipe whatveganseat veggie vegetarian awesome yummy dinner foods nom

4 notes

Japanese ramen…

…again a part of the meal I cooked the other day! It is so yummy. Warming but not overpoweringly spicy….noodley, crunchy and filling! 

Ingredients (for 4-6 people)

For the broth:

3 pints vegetable stock

2 star anise

4 sticks lemongrass, cut up into 3 bits each

3-4 inches ginger, sliced

4 teaspoons dark soy sauce

1 teaspoon chilli flakes

2 teaspoons caster sugar

1/2 sheet nori seaweed

For the ‘filling’:

2 carrots, peeled and chopped thinly 

2 small tins drained bamboo shoots

8 spring onions, chopped finely

4 baby pak chois, chopped

3-4 handfuls beansprouts

a few tofu cubes each

4 bundles ramen noodles

Method of making! 

1. Put all your broth ingredients into a large saucepan. Put on a low heat and cook for as long as you can without letting it boil. I cooked for about 3 hours, but about half an hour will do if you’re short on time. . 

2. Take off the heat and strain, then put it back into the pan.

3. Add your cut up veggies to the broth and then cook the ramen noodles in another saucepan.

4. Drain the noodles and put in the bottom of your deep bowls, along with the few tofu cubes.

5. Spoon in some of the veggies and broth.

6. Nom! :D

Filed under vegan vegan recipe ramen japanese asian whatveganseat chilli spicy noodles yum awesome vegansofig