Vegan – no – pasta – Lasagna!
This year, over half a million people are expected to pledge to be vegan for January, in Veganuary 2019. With increasing reports that only by drastically cutting animal farming, will we have any chance of saving the planet, in addition to the greater awareness of benefits to our wellbeing, is making veganism the choice for many – including top athletes. Great news in my opinion!
I personally choose a vegan, plant-based diet, free from gluten and refined sugar, as much as possible. Because this is what gives me the most energy. And feeling the best that I can each day is my top priority, so that I can create and teach optimally to serve others. Green plants, in particular, contain an abundance of energy that I believe cannot be found in meat. Plus, consuming low Glycemic Index foods provides constant, sustained energy without the peaks and troughs of high carb and sugar foods, as they slowly enter the bloodstream and provide more sustained energy. This makes low GI foods ideal before endurance exercise, such as running 😉
At home, we have great fun creating new and modifying old recipes to fit our diet of choice! This lasagna recipe is very loosely based on one I found in the Bosh cook book but it ended up being so different, and so delicious, that I thought I would share my recipe with you! It’s perfect if you’re vegan, or looking to cut down meat, whilst being gluten-free and low in carbs.
Makes enough for 6 (or 2 people over 3 days!)
- 1 large aubergine
- 1 small butternut squash
- 1 courgette
- 1 red onion
- 2 cloves of garlic
- 2 tins chopped tomatoes
- Some sprigs of rosemary
- 1 bag baby spinach
- 6-8 chestnut mushrooms
- 2 sticks celery
- salt and pepper
- balsamic vinegar
- chilli powder optional
- 200g cashews (soak 3 hours)
- 400 ml plant based milk (I used almond)
- glug olive oil
- 1 clove garlic
- 50g gram flour/ other flour
- tbsp nutritional yeast
- squeeze lemon
- salt and pepper
- 100 ml water
- Cut the squash in half length ways and roast in the oven, drizzled with olive oil, at 180 for 25 minutes.
- Pan fry the red onion and garlic in extra virgin olive oil. Add chopped mushrooms and diced courgette. Add optional chilli flakes or powder.
- When the squash is mostly cooked, cut into small cubes and spoon out of it’s skin. Add to pan.
- Add chopped celery, tins of tomatoes, seasoning and a few springs of rosemary.
- Let it simmer whilst you make the sauce.
- In a Vitamix or other good blender, blend the drained cashews, gram flour, oil, garlic, almond milk, water, salt, pepper, lemon juice and nutritional yeast until smooth, fairly thick sauce that can be poured.
- Thinly slice your aubergine.
- In a baking dish, spoon enough of the veg mix to cover the base. Place the aubergine slices over and drizzle with olive oil and balsamic vinegar. Repeat until you run out. Finally cover the last layer of aubergine with the white sauce. (You could even put layers of this throughout)
- Cover with tin foil and bake for about 35 minutes. Remove foil, sprinkle nutritional yeast over and put back in for another 10-15 minutes.
Note: whilst I’ve tried to be as accurate as possible with my quantities and timings, I always make adjustments as I go, and suggest you may need to do the same!