Here is a tasty italian vegan recipe - lasagna. We chose really cheap recipes and recordered, most likely, the cleanest recipe. On top of that, we discovered a really easy bechamel sauce recipe.
bechamel sauce, lasagna, vegan lasagna
Ingredients for vegan lasagna filling
(just a hot spices)
Ingredients for vegan bechamel sauce
(it's necessarily to use oat milk)
Wash and clean all vegetables.
Chop vegges: onion, garlic, celery, eggplant and squash.
Add some oil in the hot pot (not a frying pan!) and add chopped onion, garlic and celery. Add a half of the spices. Don't cook until the golden onion - it's not necessarily.
Add eggplant, squash, cover the pot and wait for 7 minutes.
Mix the stuff. Add chopped tomatoes, dry (!) soy mince, tomato paste. Add a little cup of water, if needed.
Add the rest of the spices, mix again and cover the pot. Let it cook for 20 minutes on a low heat.
While stuffing is cooking, add olive oil in the frying pan.
Add flour and mix it with a whisk.
Add oat milk and mix it again. Use whish to get rid of lumps.
You can use blender to mix the ingredients, if you want.
Boil the water from the mix with medium heat and always keep whisking. It will take almost 15-20 minutes.
Lasagna layers preparation
We use the next layer hierarchy: lasagna stuffing, bechamel sauce, lasagna sheet.
Create the layers.
Put the lasagna in the preheated oven to 200 degrees.
Bake your dish for 30-40 minutes, until the tasty crust.
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