*/ ?> What I Eat In A Day #49 Tempeh Lasagne Recipe (Vegan) AD | JessBeautician – Viva Recipes

What I Eat In A Day #49 Tempeh Lasagne Recipe (Vegan) AD | JessBeautician

Get £15 off your order with code ‘jessicabeautician’ at https://www.veganvinho.com. This video contains a paid for integrated partnership with Vegan Vinho.

Spice jars: https://amzn.to/2yWJs7M*
Label maker: https://amzn.to/3fSFkq1*
Toaster: https://amzn.to/39Zw92X*
Kettle: https://amzn.to/2ZRMSSl*
Pans: http://bit.ly/2PIM80i*
Frying pan: http://bit.ly/2QNEeBM*
Plates & bowls: http://bit.ly/32jqouI*
Pasta bowls: https://bit.ly/2ybag36*
Glasses: http://bit.ly/2SMxiVX*
Salt & pepper mills: http://bit.ly/2OGI5h6*
Measuring cups & spoons: http://bit.ly/32ydGb3*

Pinch salt
1 cup oats
1 cup plant milk: https://amzn.to/2TajlAZ*
3 tbsp soy vanilla yoghurt
1 cup frozen berries
2 tsp maple syrup: https://amzn.to/2LfGspf*
2 tbsp almond butter: https://amzn.to/3chAtfQ*
2 tbsp maple syrup

Add the salt to 3 cups of boiling water in a pan on a medium heat. Gradually add in the oats, a quarter at a time, stirring in between. Bring to a gentle boil, reduce the heat, cover and leave for 20 minutes. Meanwhile, add the berries to a separate pan with a splash of water and the two teaspoons of maple syrup, stir and leave on a low heat. Once the oats have absorbed the water, add the plant milk and stir through. Remove from the heat, add in the yoghurt and stir. Serve with the berries on top. Combine the almond butter and maple syrup then drizzle over the porridge.

2 tbsp harissa: https://amzn.to/3cfSriN*
1 can chickpeas, rinsed & drained
Rye bread
1 avocado, sliced
Handful spinach
2 tsp tahini: https://amzn.to/2SPtx1w*
Pinch sumac: https://amzn.to/36dvoTD*
Lemon juice
Salt, pepper & chilli flakes

Fry the harissa paste in a pan for a few minutes before adding in the chickpeas. Stir to coat the chickpeas and leave to cook on a low-medium heat for 15 minutes. Toast the bread, spread on some hummus and add on the avocado. Add the spinach to the pan with the chickpeas, wilt for a minute then serve the spinach and harissa chickpeas on top of the toast. Mix the tahini, sumac and squeeze of lemon juice together until smooth and drizzle over. Garnish with chilli flakes.

1 jar tempeh, drained: https://amzn.to/2YKihHO*
2 tbsp tomato puree
1 tbsp red wine vinegar
1 tbsp #vegan Worcester sauce: https://amzn.to/2LdtRCY*
1 tbsp maple syrup
1 tsp onion granules
1 tsp garlic granules
1 tsp paprika
1 tsp dried herbs
1/4 tsp chilli flakes
Salt & pepper
1/4 cup water

2 tbsp oil
1 red onion, finely chopped
3 cloves garlic, minced
1 carrot, minced
1 red pepper, minced
1 stick celery, minced
1 tin plum tomatoes
Salt & pepper

1 tbsp olive oil
3 tbsp flour
1 cup plant milk
Good pinch nutritional yeast: https://amzn.to/3dWPjZB*
Pinch nutmeg
Salt & pepper

10 lasagne sheets
Handful vegan cheese (optional): https://bit.ly/3fReMVQ*

Make the tempeh marinade by mixing all of the ingredients together until smooth. Mince the tempeh then add to the marinade and combine. Cover and place in the fridge for 20 minutes, the longer the better. Add the oil to a large pan on a medium heat, then add the onion and garlic, and sweat them down. Next, add in the carrot and cook that down for a minute until it begins to soften. Add the red pepper and celery into the pan, sweat off the veg until soft. Add the minced tempeh to the pan and cook it off in the vegetables for a couple of minutes before adding the tinned tomatoes. Rinse out the can and mix everything together well, season again. Stir and leave on a low-medium heat. In a separate pan, make the ‘Béchamel sauce’ by adding in the olive oil then the spelt flour a tablespoon at a time, stirring in between. Pour in the plant milk, a cup at a time stirring in between, and continue stirring on a medium-high heat until the sauce thickens. Add in the nutritional yeast, nutmeg and season, then stir. To layer the lasagne, first add the tempeh bolognese, followed by a layer of lasagne sheets, then a layer of the Béchamel sauce. Repeat another two times. For the final layer, add on any remaining béchamel sauce and bolognese, sprinkle on the coconut cheese and parsley. Place in the preheated oven at 180 degrees celsius and bake for 35 minutes. Garnish with more parsley and serve with salad.

Vegan Vinho Pato Frio Cashmere Rosé [Gift]: https://www.veganvinho.com/products/pato-frio-cashmere

Freaks Sticky Toffee Pudding: https://bit.ly/3cyyeVm*

Nails: ‘Ballerina’ [Gift] 30% off with code ‘JessB30’: https://bit.ly/2OccRAw

Disclaimer: This video contains a paid for integrated partnership with Vegan Vinho.

Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

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