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Lasagne with a Pecan Nut and Smoked Paprika Filling, Raw and Vegan!

This lasagne is one of my favourite recipes and always a go-to for me when I’m doing food demos for guests on retreats. It’s made of multiple easy recipes, that can also be used separately on different dishes, so a great one for learning what goes well together and loads of different techniques.

  • Cuisine: Lunch or dinner
  • Preparation Time: 20 Minutes
  • Servings: 4 servings
  • Allergens: NUTS
  • Requires:  A food processor, chopping board, knife, mixing bowl, spoon

Ingredients

Pecan nut and smoked paprika filling:

The pecan nut mix will last well for at least 5-7 days.

Green Basil Pesto:

Pesto will last well in the fridge for 2-3 days

Tomato Sauce:

Keeps well in the fridge for 2-3 days

Pasta Sheet (courgette):

Cashew Nut Cheese:

The cheese will get stronger as it ages and will last well for at least a week

Marinated Mushrooms and Onion Rings:

Anything that is marinated in this way as long as it is covered by the liquid will last in the fridge for as long as two weeks if not more

Garnishes and Extras:

    • 1 tomato
    • 1 cucumber
    • Alfalfa sprouts

Method

Pecan Nut and Smoked Paprika Filling:

  • Place the pecan nuts and cashew nuts into a food processor and break them down leaving them chopped but still fail chunky
  • Add the finely chopped garlic, cumin, smoked paprika and salt and quickly pulse again too mix them into the nuts
  • Add the Sun-dried tomatoes and olives and process well

This always works better in a food processor as it has a much bigger surface area, if you wanted to just try and do this in a blender it would blend it into more of a puree, I like to have the nuts just broken down so its still got a good bite to it.

Green Basil Pesto:

  • Place all the ingredients into a blender and blend to a thick puree.

Tomato Sauce:

  • Place all the ingredients into a blender and blend to a thick sauce.

Pasta Sheet (Courgette):

  • Top and tail your courgettes.
  • Slice them finely on a mandolin, Lengthways! so you are getting long fine sheets. If your courgettes are huge I would then cut the sheets in half.
  • Place them in a tray and lightly salt and leave them until you are ready to start building the Lasagne

Cashew Nut Cheese:

  • Place all the ingredients into a blender and blend to a thick puree.
  • Put into a piping bag or bowl until you are ready to serve

Marinated Mushrooms and Onion Rings:

  • Chop or slice the Mushrooms
  •  Peel the onions whole and cut into onions rings
  •  Once the above is prepped put it all into a container and cover with equal amounts of cold pressed olive oil, tamari and able cider vinegar.

Garnishes and Extras:

  • Thinly slice your cucumber and add into the layers of your lasagne
  • Thinly slice your tomato and add into the layers of the lasagne
  • Alfalfa to be served on top of the lasagne once its totally built.

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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