Tempeh Lasagna

In this recipe, crumbled Tempeh acts as a much-needed texture in a devouringly creamy Lasagna.

Serves: 4-5

Ingredients: 

  • 300gm tempeh
  • Oil
  • 1tbsp ginger garlic paste
  • 1 large onion
  • 1 1/4th cup finely chopped mushroom
  • 1 ½ tbsp soy sauce
  • 1 tsp fennel seeds
  • 1 cup tomato puree
  • 2 tsp paprika powder
  • 2 tsp red chili flakes
  • 2 tsp Italian spice mix
  • ½ tsp nutmeg powder
  • 2 tsp of coconut sugar
  • Salt to taste
  • Cheese(grated)
  • Parsley

Method:

  1. Slightly blend 300gm tempeh to a coarse consistency 
  2. In a pan add 1tbsp oil and saute 1tbsp ginger garlic paste, 1 large onion finely chopped, 1 1/4th cup finely chopped mushroom and mix
  3. Add 1 ½ tbsp soy sauce, 1 tsp fennel seeds, and the crushed tempeh to the pan
  4. Add 1 cup tomato puree, 2 tsp paprika powder, 2 tsp red chili flakes, 2 tsp Italian spice mix, ½ tsp nutmeg powder, 2 tsp of coconut sugar, salt to taste and mix well

Lasagna Assembly

  1. Place 2 lasagna sheets for a solid base
  2. Add a layer of vegan white sauce
  3. Top it with a layer of the tempeh mix
  4. Add thinly sliced onions, dried oregano and basil, cheese
  5. Repeat the layers
  6. Top the lasagna with cheese and bake at 190 degrees till the top turns slightly golden
  7. Garnish with parsley and enjoy

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