Recipe | Vegan Lasagna

· 754 words · about 4 minutes

Different from your usual tomato-sauce-based lasagna, this Vegan Lasagna from By Cafe in Ubud (one of our favorite 100% plant-based restaurants) adds a layer of curry mayo to revolutionize your taste bud! I couldn't get enough of it and used to go to By Cafe to satisfy my craving every week!

By Cafe generously gave us all their secrets, including the vegan recipes of their Basil Pesto, Garlic Mayo, Tomato Sauce, Cashew Cream and Vegan Cheese that are used for this lasagna!

A small cafe sitting on the second floor right across from the famous Tagallalang Rice Terrace in Bali, By Cafe is the perfect spot to enjoy a delicious vegan meal while having a great view!



This plant-based Vegan Lasagna recipe is a part of our 150+ vegan recipe collection from our vegan cookbook. Get your eBook copy today and save 10% with "happyvegan10"





MAIN INGREDIENTS

*GRILLED TOFU
*GRILLED EGGPLANTS
*GRILLED ZUCCHINI
**GARLIC CURRY MAYO
***BASIL PESTO
****TOMATO SAUCE
*****CASHEW CREAM
******VEGAN CHEESE
TOMATO, Sliced, as needed
PSYLLIUM PASTE, as needed
Sprinkles of FRESH THYME
OLIVE OIL - 10 ml / 2 tsp
COCONUT OIL - 30 g / 2 tbsp


*GRILLED TOFU, EGGPLANTS & ZUCCHINI

TOFU, thinly sliced - 400 g / 14 oz
EGGPLANTS, thinly sliced - 450 g / 15.8 oz
ZUCCHINI, thinly sliced - 650 g / 23 oz
SALT & PEPPER to taste
Drizzle OF COCONUT OIL

• Season sliced tofu, eggplant and zucchini with salt, pepper and coconut oil.
• Grill each side for 1 MIN.


**GARLIC CURRY MAYO

SOY MILK - 120 ml / 8 tbsp
EXTRA LIGHT OLIVE OIL - 200 ml / 6.7 fl oz
LIME JUICE - 8 g / 2 tsp
GINGER - 30 g / 2 tbsp
GARLIC - 1 pc
Pinch of YEAST SEASONING
Pinch of TURMERIC POWDER
Pinch of CURRY POWDER
Pinch of HIMALAYAN SALT

• Pour soy milk in the blender and start it. Slowly add olive oil until the mixture thickens.
• Add the rest of the ingredients and blend together for 1 MIN., then season with salt & pepper.


***BASIL PESTO

BASIL LEAVES - 28 g / 1 oz
GARLIC CLOVE - 1 pc
PINE NUTS - 4 g / ½ tbsp
EXTRA LIGHT OLIVE OIL - 60 ml / 4 tbsp

• Blend all of ingredients together for 1 MIN.


****TOMATO SAUCE

TOMATOES - 250 g / 8.8 oz
GARLIC BULB - 1 pc
BASIL LEAVES - 10 G / 0.3 OZ
BROWN SUGAR - 8 g / ¾ tbsp
HIMALAYAN SALT to taste

• Blend tomato, garlic and brown sugar together for about 1 MIN.
• Cook everything in a pot except salt & pepper for about 15 MINS. over low heat.
• After reduced, blend it again with salt & pepper to taste.


*****CASHEW CREAM

SOAKED CASHEW - 75 g / 2.6 oz
WATER - 65 ml / 13 tsp
PAPRIKA POWDER - 2 g / 1 tsp
GARLIC CLOVE - 1 pc
PSYLLIUM PASTE - 4 g / 1 tbsp
Pinch of HIMALAYAN SALT

• Blend all of the ingredients for 1 MIN. until smooth.


******VEGAN CHEESE

CASHEW, Soaked - 210 g / 7.4 oz
LEMON JUICE - 5 ml / 1 tsp
MAPLE SYRUP - 5 ml / 1 tsp
YEAST SEASONING - 8.5 g / 1 tbsp
AGAR - 2 g / 1 tsp
CORN STARCH - 3 g / 1 tsp
COCONUT OIL - 40 ml / 3 tbsp
WATER - 170 g / 5.7 fl oz
Pinch of HIMALAYAN SALT

• Blend everything for ±1 MIN.
• Cook in a pot over low heat for 20 MINS., stirring gently until thick.
• Remove from heat and let cool.


DIRECTIONS

• Brush lasagna pan with coconut oil.
• Assemble GRILLED TOFU slices in pan and brush with psyllium paste.
• Spread 2 TSP of TOMATO SAUCE.
• Add GRILLED EGGPLANTS, assembling a neat, nice square layer.
• Spread 2 TSP of GARLIC CURRY MAYO.
• Add GRILLED ZUCCHINI, assembling a neat, nice square layer.
• Spread 2 TSP of CASHEW CREAM.
• Add another layer of GRILLED TOFU, then brush with psyllium paste.
• Spread ½ TBSP of BASIL PESTO.
• Assemble tomato slices to cover the top surface.
• Pick fresh thyme and sprinkle it nicely, then season with pepper.
• Add 2 TSP of olive oil.
• Bake in the oven 200˚C for about 30 MINS.
• Spread VEGAN CHEESE on top, followed by GARLIC CURRY MAYO.
• Bake again for about 10 MINS. at 230˚C.
• Let cool for 15 MINS. before serving. Enjoy!



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