Lasagna Rolls w Walnuts in Tomato Sauce

Lasagna Rolls w Walnuts in Tomato Sauce
Just another - but fun - way of presenting lasagna; roll up the sheets with a filling you like. Mine are never the same 🙂
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 2-3
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 5-6 wholemeal spelt lasagna sheets (or wheat, if you prefer)
  • ½ zucchini, sliced in long pieces
  • ½ large red capsicum, also sliced in long pieces
  • 2 slices of vegan cheese per roll
  • a few spinach leaves per roll
  • 1 small to medium onion, sliced
  • fresh basil leaves, a small bunch (or as much as you like, really)
  • 2 or 3 walnuts per roll, chopped
  • about 2 cups of tomato sauce (to make: chop 10 ripe tomatoes, place in a large pan with a dash of olive oil, and cook till all nice and soft, then blend quickly or look here), with a few cloves of minced garlic stirred through
  • grated vegan cheese to cover (about 1.5 cup, loose)
  • 2 tbsp of vegan mayo/aioli or 1 tbsp of oil to oil the oven dish
  • a good squirt of tofu mayo or aioli for topping
To do
  1. preheat oven to 200C
  2. cook your lasagna sheets in a large pot
  3. while they are cooking, slice the veggies and grate the cheese
  4. when done, rinse the lasagna sheets and one by one, on a plate or any non-sticky surface, place 2 slices of vegan cheese on the end away from you, and on the end close to you arrange the veggies and walnuts
  5. roll up and place in oven dish
  6. when all are done, pour tomato sauce over the top so all rolls are covered, then top with grated cheese
  7. place in oven and bake for 35 minutes
  8. place portions on plates, dress with some aioli and serve 🙂

 

Basic Tofu Mayonnaise

Basic Tofu Mayonnaise
The texture of tofu mayo is very similar to egg mayonnaise, that's what the appeal is to me, but the flavour comes pretty close too 🙂
Prepared by:
Cuisine: vegan
Recipe type: sauce
Prep time: 
Total time: 
You need
  • ½ cup of organic silken tofu
  • ½ tsp of vegetable stock powder
  • ½ tsp of mustard
  • 1.5 tbsp rice bran oil
  • 1 tsp apple cider vinegar
To do
  1. mix everything but the oil in the small bowl of your food processor
  2. then, with the machine running, slowly pour in the oil and blend till nice and homogenous.
Notes
Since all tofu's seem to have a different moisture contents, you may have to tweak the amount of oil.

 

Raw Macadamia Aioli

Raw Macadamia Aioli
If you're not into soy or if you eat all raw, you should try this stuff, it is gorgeous. Even our 9 year old neighbour loves it 🙂
Prepared by:
Cuisine: vegan
Recipe type: sauce, dip
Prep time: 
Total time: 
You need
  • 1 cup of macadamias
  • 3 tbsp of olive oil (make it a light version, olive oil can be quite strong in flavour) - or use rice bran or sunflower oil)
  • 1 tbsp apple cider vinegar
  • almost ¾ cup of water (don't throw it all in at once)
  • 1 clove of elephant garlic (or a few small ones of regular garlic) or to taste
  • ¾ tsp salt
  • 2 tbsp of Italian herb mix
To do
  1. add all ingredients except for oil to blender, start with ½ cup of water
  2. whizz till smooth
  3. with machine running, slowly add oil
  4. if you find it's too thick, you can add either more water or oil, it's up to you how thick you make it 🙂
Notes
I use this as a base for variations; it is lovely to add some capers, hot spices, smoked paprika, truffle oil, you name it 🙂
Recipe is based on the Raw Mayonnaise recipe by The Rawtarian.