
Dispositivos y accesorios
Sweet potato lasagne
Prep. 10min
Total 1h 20min
6 portions
Ingredientes
-
sweet potatoes (approx. 600 g), peeled and cut into thin slices lengthways (approx. 3-5 mm)2
Plant-based béchamel sauce
-
plant-based milk of choice500 g
-
gluten free cornflour50 g
-
vegan butter (see Tips)30 g
-
nutritional yeast (see Tips)40 g
-
salt¼ tsp
Lasagne
-
brown onion cut into quarters1
-
celery stalk cut into pieces (approx. 2-3 cm)1
-
carrot cut into pieces (approx. 2-3 cm)1
-
extra virgin olive oil for greasing
-
dried oregano1 tsp
-
tri-colour quinoa170 g
-
filtered water200 g
-
tomato paste2 tbsp
-
canned chopped tomatoes400 g
-
stock paste (see Tips)1 tsp
-
red wine vinegar1 tbsp
-
salt¼ tsp
-
ground black pepper½ tsp
-
canned chickpeas rinsed and drained (approx. 250 g after draining)400 g
-
vegan cheese grated (see Tips)80 g
-
fresh basil leaves
Inf. nutricional por 1 portion
Calorías
437.1 kcal /
1835.8 kJ
Proteína
16.3 g
Grasa
14.3 g
Carbohidratos
55.8 g
Fibra
13.5 g
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Plant to Plate
120 Recetas
Australia y Nueva Zelanda
Australia y Nueva Zelanda