Bulgur with vegetables and cannellini beans
first courses from Chile
No-mass vegan lasagne
No-mass vegan lasagne
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Spanish with
description
A tender and rich vegan lasagne based on aubergines and gluten free
preparation
step 1
For the tomato sauce. It is cooked to the onion the paprika the tomatoes basil and spices to taste, pepper garlic and salt in aseite of olive
step 2
For the cheese sauce. Mix milk, mani butter, cornstarch, garlic, curcuma, pepper and salt. I hope it gets mixed up so that everything is well integrated
step 3
Cut the eggplant into long thin
step 4
A layer of eggplant is placed in a medium source.
step 5
Then tomato sauce, more eggplant, cheese sauce, tomato sauce, more eggplant and finished with cheese sauce
step 6
To decorate I put some slices of tomato, basil, salt and pepper
step 7
It goes to the oven at 200 degrees C for half an hour, the idea is that the consistency of the sauce, that's thanks to the cornstarch! And besides, they cook the eggplants! Luck
step 8
The yeast that comes in the ingredients is not if it is the same as occupy, I occupy nutritional yeast, it has cheese flavor and many nutrients
step 9
Instead of tapioca occupy cornstarch, it does not come out in the ingredients, but occupy 2 tablespoons of cornstarch in the cheese sauce
step 10
I hope you enjoy it!