Vegan Mexican lasagna

  • SHARE
It's actually logical that Italian lasagna and Mexican chilli sin carne would go together! Both use tomato sauce and either white sauce or sour cream, so why not combine the two. And the resulting fusion was amazing! I don't know why I haven't tried that before!


Chilli sin carne is super delicious, nutritious and very easy to make. And then you just combine it with some white sauce made from cashew nuts and layer like you would with a normal lasagna. Tastes super nice and will have people talking.


If you like this video, also subscribe to my youtube channel:

youtube.com/c/exceedinglyvegan



Vegan Mexican lasagna

INGREDIENTS (4 portions):


Chili sin carne ingredients:

  • 1 chopped onion
  • 1 chopped red paprika
  • 2 tsp minced garlic
  • 680g tomato passata
  • 1 stock veggie cube
  • 1 tsp paprika powder
  • 1 tsp bbq seasoning
  • Salt and chilli powder to taste
  • 220g cooked kidney beans (drained)
  • 150g sweet corn


Cashew white sauce ingredients:

  • 120g cashew nuts
  • 200ml water
  • 3 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • A dash of olive oil
  • 1 tsp minced garlic
  • 1 tsp salt

Other ingredients:

  • 6 lasagna sheets
  • 1 large or 2 small mixed peppers.
  • 1 avocoado
  • Parsley to garnish



Make cooking easier with my ingredient converter: Click to open

LIQUID INGREDIENT CONVERTER
to
=
WEIGHT CONVERTER
Grams
to
Ounces
TEMPERATURE CONVERTER
Celsius
to
Fahrenheit


METHOD:


Preheat your oven to 180C (360F).


Then finely chop 1 onion and 1 red pepper. Sauté in a bit of oil. Then add all other chilli sin carne ingredients. Cook on high to medium heat for 20min. Add a bit of water if necessary. Stir occasionally to make sure it doesn't burn.


While this is cooking prepare the cashew white sauce. Just add all ingredients to a blender and blend until you get a smooth texture. If you have an average smoothie blender there is no need to soak cashews first.


Then get an oven-proof glass dish and spoon in a layer of chilli sin carne. On top of that add a layer of lasagna sheets. Then pour over the white sauce. Layer with thinly sliced peppers, then pour some more white sauce on top to cover them completely. Add another layer of lasagna sheets and then pour over more of the chilli sin carne to cover the sheets completely. Repeat the last step one more time.


Put in the oven and bake for 35-40 min.


Take out and serve with avocado slices on top and garnish with parsley. Enjoy!


And if you don't have much time why not try the quickest lasagna ever here.




Enjoy!
  • SHARE
Loading Conversation

More Mains

Vegan Carbonara with tofu bacon bits - exceedinglyvegan.com

Vegan Carbonara with tofu bacon bits

I really wanted to try to make vegan Carbonara for a long time but only found recipes with mushrooms in them. Also I wanted to add more protein to this dish. So I added my vegan bacon bits to it. Super easy and done in a breeze.
Yes Please
10 Oct 2017

Oat veggie patties with a savoury pistachio creme - gluten-free and protein rich - exceedinglyvegan.com

Oat veggie patties with a savoury pistachio creme - gluten-free and protein rich

Oats are super healthy but they aren't just for breakfast! You can also use them for main dishes! I wanted to try something different and more healthy but still delicious and easy to make. So I came up with the recipe for these oat veggie patties and topped with a delicious savoury pistachio creme. And you might even have all ingredients in your pantry already. This meal is gluten-free, high in protein and a great mid-week meal.
Yes Please
31 Aug 2017

Swedish meatballs inspired vegan veggie balls - exceedinglyvegan.com

Swedish meatballs inspired vegan veggie balls

I've been meaning to make this recipe for a long time and these Swedish meatballs inspired veggie balls aren't just vegan and super easy to cook but absolutely delicious. And you can get all ingredients in your local supermarket.
Yes Please
18 Aug 2017