Cooking with The Vegan Pixie: Mushroom Lasagna

Cooking with The Vegan Pixie: Mushroom Lasagna

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Chef: Vegan Pixie This lasagna isn’t your traditional lasagna. The Vegan Pixie has created a vegan ricotta in place of béchamel sauce and it has layers of beautiful spinach and mushroom. This more whole food take on lasagnas is great if you’re trying to cut out meat or processed replacements. It's tried and tested and is even a hit amongst her 4 meat eating brothers! About Vegan Pixie: Based in the South East near Brighton, Georgia Stait, known by her followers as The Vegan Pixie, is a massive foodie that loves to share her passion for plant-based food on Instagram. She lets her followers know her opinion on new supermarket and small company product releases as well as reviewing new vegan dishes available at restaurants. Aside from food she loves all things travel and fashion and shares vlogs and videos over on her YouTube channel. Make sure to head over to her Instagram @veganpixie_ and YouTube channel (Georgia Skye) to follow her adventures.

Mushroom Lasagna

Ingredients

  • 9 lasagna sheets
  • 1 tbsp oil
  • 1 courgette, sliced and cut in half again
  • 10 mushrooms, finely chopped (whichever variety you wish, I like to use a mixture of chestnut and shiitake)
  • 2 large handfuls of spinach
  • 1 cup of garden peas
  • 1 large jar of passata
  • 1 block of firm tofu, drained of its water
  • 1 tub of houmous
  • 1/2 cup nutritional yeast
  • Handful of chopped basil, finely chopped
  • 1 clove crushed garlic
  • 1 tsp salt

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