Vegan lasagne - Lazy Cat Kitchen

• 100 g 1/2 large fennel, large

• 150 g 2 celery, ribs

• 200 g 2 large carrots, large

• 2 Bay leaves, dry

• 5 Garlic cloves

• 1/2 tsp Garlic powder* (optional)

• 500 g Mushrooms

• 1 Onion, large

• 1/2 tsp Oregano, dry

• 400 g Plum tomatoes

• 1/2 tsp Sage, dry

• 225 g Tofu* (see notes), smoked

• 240 ml Mushroom stock

• 2 tbsp Tomato paste / concentrate

• 15 ml All purpose soy sauce

• 50 g Red miso

• 500 g No cook vegan lasagne sheets

• 85 g Ap flour

• 1/2 tsp Black pepper, ground

• 1/2 tsp Date nectar or brown sugar

• 1 Nutmeg

• 3 tbsp Nutritional yeast

• 1 tsp Paprika, smoked

• 1/4 tsp Pepper

• 3/4 tsp Salt

• 1 Salt

• 60 ml Olive oil

• 80 ml Olive oil, mild

• 240 ml Plant milk, creamy

• 780 ml Plant milk

• 240 ml Wine, dry red vegan

• ½ tbsp chopped rosemary leaves or ½ tsp dry