This recipe was created by my uber-talented sister Loryn and I’m not surprised that it fast became a family favourite. The ingredient list looks a little long, but I promise you it’s worth it - the bechamel sauce is cheesy and the bolognaise sauce meaty, all while being loaded with healthy veggies. The bolognaise sauce also doubles as a super-tasty spaghetti sauce – another reason to love this recipe.
Serves 6
+ vegetarian
+ dairy free
+ egg free
+ gluten free (option)
+ nut free
Ingredients
Garlic cloves, peeled
Long red chilli, halved
Olive oil
Carrots
Zucchini
Mushrooms
Kalamata olives, pitted
Red miso paste
Stock concentrate
Maple syrup
Rice wine vinegar
Dried oregano
Passata
Dried instant lasagne sheets
Béchamel sauce
Head cauliflower
Soy milk
Stock concentrate
Fine salt
Nutritional yeast flakes
Method
This recipe can be found on page 32 of our delicious cookbook for Thermomix machines; I Can't Believe it's Vegan. If you don't already have this one in your collection, you can check it out here...
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