Vegan Lasagna Sauce

Vegan Lasagna Sauce

Let’s take the first step in creating a vegan lasagna: vegan lasagna sauce!

Here’s what you need to do:

Coat the bottom of a large and deep frying pan (that has a cover) with olive oil. Place the pan over medium-low heat on the stove. Once the olive oil is hot enough add these ingredients in the following order and saute them (stirring occasionally):

  • 1/4 cup (50 ml) of chopped or diced red onions
  • 1 garlic clove, minced
  • 2 cups (400 ml) of chopped mushrooms
  • 1/4 teaspoon of cumin
  • 1/2 teaspoon of vegan worcester sauce
  • 1/2 teaspoon of sea salt

Once they have sizzled to saute for about 10 minutes, blend and add:

  • the juice from 3 juicy tomatoes (basically blend the tomatoes in a blender with the ingredients listed below)
  • 70 grams of tomato paste
  • 1/2 Tablespoon of raw can sugar
  • 1/2 Tablespoon of dried basil
  • 1 Tablespoon of dried oregano
  • 1 teaspoon of dried parsley

Once blended this should be around 600 ml (about 3 cups) of tomato sauce. Pour the tomato sauce from the blender into the frying pan with the mushroom mixture. Place the cover over the pan and keep on medium-low heat. Stir occasionally for about 15-20 minutes. Once you smell the herbs, it’s ready. This usually happens after the sauce begins bubbling from the heat. Now, get ready to make some vegan lasagna!

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