Buy all ingredients right below the recipe
Ingredients
- 2 small onions
- 2 cloves garlic
- 2 carrots
- 100 g celeriac
- 3 tbsp olive oil
- 3 tbsp tomato paste
- 2 tbsp maple syrup
- 1 tsp salt
- 1 tsp ground pepper
- 2 tsp paprika powder
- 2 tsp herb mix
- 1/2 tsp cumin
- 200 g plant-based mince
- 800 g chopped canned tomatoes
- 1 liter vegetable broth
- 2 bay leaves
- 1 tsp nutritional yeast flakes
- 125 g lasagna sheets
For Topping
- Grated vegan cheese to taste
- Fresh basil
- 4 tbsp plant-based crème fraîche
Preparation
- 1Peel and finely dice the onion and garlic. Peel the carrots and celery and cut them into small pieces. Heat olive oil in a large pot. Sauté the chopped vegetables for 2-3 minutes.
- 2Add maple syrup, tomato paste, spices, and sunflower mince and fry briefly. Add bay leaves and optional nutritional yeast flakes, then deglaze with canned tomatoes and vegetable broth.
- 3Simmer covered over medium heat for about 12 minutes. Then add the pasta and simmer for another 12 minutes.
- 4Pour into deep plates, garnish with vegan cream, vegan Parmesan, and fresh basil, and serve.
