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Vegan Creamy Plantain Lasagne

Easy and delicious vegan lasagne recipe with plantains and it's gluten free!
Print Recipe
Prep Time 35 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Servings 6 people

Ingredients
  

Filling

  • 1 tbsp oil for cooking vegetables
  • 4 cloves garlic minced
  • 2 medium onions diced
  • 10 button mushrooms diced
  • 1/2 red bell pepper diced
  • 1 can cannellini beans washed and drained
  • 40 g soy mince hydrated
  • 1/2 tsp ground cumin
  • 1/4 tsp chilli powder
  • 1 can chopped tomato
  • 2 tbsp tomato puree
  • 1/2 tsp mixed herbs
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Plantains

  • 3 large plantains quite ripe
  • some oil for frying

Cheese sauce

  • 360 ml soy milk
  • 2 tbsp corn flour
  • 2 tbsp nutritional yeast
  • 60 g white miso
  • 1 tsp apple cider vinegar
  • 1 1/2 tsp garlic puree
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

To make the filling

  • Heat the oil in frying pan and cook the garlic and the vegetables on a medium heat until soft. Add in the cannellini beans and hydrate soy mince followed by the cumin and the chilli powder. Continue cooking, this time on a lower medium heat for about 3 minutes. You need to stir while cooking to avoid burning.
  • Add in the can of chopped tomato, tomato puree and, mixed herbs, apple cider vinegar, salt and the black pepper. Give it a mix and leave to cook on a low heat for 5 minutes. Stir sometimes while it's cooking. Set aside.

To cook the plantains

  • Peel the plantains and cut each one into half so you have 6 halves now. Cut each one into thin slices. I made 4 slices from each half.
  • In a frying pan, heat some oil (just enough to cover the bottom of a frying pan) on a medium heat. Arrange the plantain slices in a single layer and fry for about 2-3 minutes per side or until golden brown. Transfer to a plate with paper towel to drain excess oil. Repeat with the remaining plantain slices. Set aside.

To make the cheese sauce

  • In a saucepan, combine all the ingredients together and whisk well until the corn flour is dissolved. Heat over medium heat, whisking regularly until it starts to boil. Once the sauce has thickened, remove from heat.

Assembling and baking

  • Preheat the oven to 180°C (gas mark 5).
  • Arrange a layer of plantain in a rectangular baking dish ( I used one 11x 7 inch). Top with the filling, then spread the cheese sauce on top of that. Leave about 5 table spoons of the cheese sauce a this point.
    vegan creamy plantain bake
  • Top with the remaining plantain slices and then spread the 5 table spoons of the cheese sauce over. Bake in the oven for 35 minutes or until the top is golden.
  • After it comes out of the oven, leave it to set for at least 10 minutes before cutting to serve. This will make it easier to cut into portions.
  • You can keep leftovers in the fridge up to 3 days. Reheat in the oven for half and hour before serve.