Lasagna is something totally veganizable, but I always find a problem: it is full of fat / oils. As my lifestyle does not favor added f...

Ripe Plantain and Eggplant Lasagna


Lasagna is something totally veganizable, but I always find a problem: it is full of fat / oils. As my lifestyle does not favor added fats or oils, and I prefer to use more real ingredients than "super processed" vegan cheese, I present to you my healthy homemade vegan lasagna recipe that also has its own "cheesy" sauce without any type of dairy. This recipe is for 2 people.

Ingredients:
  • A sweet potato of approximately 200 grams
  • 1 tablespoon of low-fat vegan mayonnaise
  • 1 spoonful of Nutritional Yeast
  • ½ teaspoon of paprika
  • garlic salt
  • ½ tablespoon of miso powder
  • 1 pinch of cayenne pepper or red pepper
  • 2 large eggplants
  • 1 ripe plantain


Instructions:

For the sauce: bake the sweet potato until it is soft (about 40 minutes), remove the skin and introduce it into the food processor adding: vegan mayonnaise, Nutritional Yeast, paprika, garlic salt, miso, red pepper. Press until there is a uniform creamy texture. This is the sauce that goes between the layers.
Then cut the ripe plantain and the eggplant in strips and bake until they are soft / edible. Once they are ready, in a container usable in an oven, where the lasagna will fit, go placing layers of eggplant, sauce, plantain, sauce, and so on until you finish. Then bake for 5 more minutes and it will be ready!

Recipe by: Ana Victoria Esquivel



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