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Raw vegan lasagne
Ingredients
  Greens 120 Gram, chopped finely
  Zucchini 2 , grated
  Mushroom 3 , chopped finely
  Capsicum 1⁄2 , chopped finely
  Cashew 2 Cup (32 tbs)
  Nuts 1 Tablespoon
  Parsley 1 Bunch (100 gm)
  Lemon juice 1 Tablespoon
  Water 1 Cup (16 tbs)
For topping
  Basil 1 Bunch (100 gm)
  Tomatoes 3 , chopped finely
  Parsley 1⁄2 Bunch (50 gm), chopped finely (for garnishing)
Directions

MAKING
1. In a blender or food processor, combine together the cashew, nut, parsley, lemon juice and water, blend to make a thick paste.
2. In a square dish, arrange the veggies, zucchini, mushroom and capsicum in layers.
3. On the vegetables pour the cashew paste.
4. For making the topping - in a blender, combine basil leaves, tomato and lemon juice.
5. Arrange a second layer of vegetables and top it liberally with tomato sauce.

SERVING
6. Serve on a large dish and garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Dish: 
Lasagna
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
15 Minutes
Servings: 
6
Restaurant style food at your doorstep. If you are minutes away from a fabulous meal, check this video. It prepares wonderful vegan lasagna loaded with vegetables. The rich and creamy sauces bring out the great taste into this fine recipe. The savory topping makes it a gourmet dish!

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