A number of rainy days over the past few weeks here in Cyprus have called for warm and comforting soul food! Since it’s been a while that I last created a Vegan Lasagne recipe, I figured this would be the perfect timing to try a new recipe, and boy it did not disappoint! This Pulled Soya Lasagne turned out so incredibly delicious I had to make it 3 times already in the past 2 weeks. My boyfriend and I are obsessed with the taste and texture (he’s a devoted lasagne lover), so naturally I can’t wait to share the recipe! 🙂 The secret ingredients that makes the texture of the lasagne filling heavenly is pulled soya by Veganz. If you are a bit more familiar with plant-based cooking you will probably have heard of pulled jack fruit for tacos, burgers, sandwiches, etc. Pulled Soya is similar just way more chewy texture wise which I really love and it’s incredibly taste absorbent. Plus it’s a great protein source!
While you would normally add pulled soya to tacos or burgers I figured, why not try something new? Since it has a meat-like texture, why not add it to a lasagne or casserole? Well, as it turns out the uses of pulled soya are endless and I’ll definitely be using it in more dishes from now on! It’s one of the many great products from Veganz. If you don’t know Veganz yet, you probably haven’t watched my Vegan in Berlin Video. Veganz is the first completely vegan supermarket in Europe. Currently they have 10 branches in Europe, predominantly in Berlin and Prague. Just imagine entering a huge supermarket that not only offer fresh organic produce, but every single food product is vegan, every beauty product cruelty-free, and you’ll even find a small cafe that serves fresh vegan baked goods, cakes, cookies and sandwiches attached. Basically any vegan’s dream come true! 🙂
What’s ever better is that you can also find their own products with their food retailing partners, like dm, Edeka, Müller, etc. (check website for full list). I honestly wish they will expand much more all across Europe so that soon you’ll be able to find Veganz in any major city! It not only makes things much easier for people who are already vegan/plant-based or aspiring, but simply normalizes the vegan lifestyle and brings it right into the middle of our society! Win-win for everyone I’d say! 🙂
Back to the Pulled Soya Lasagne. It’s incredibly satisfying but not too heavy, rich in flavors, warming your soul, completely oil- and nut-free and overall just really delicious! I know that nut-based cheeses/sauces are a problem for a lot of people due to allergies so this one’s great if you’re looking for a nut-free delicacy! It’s packed with tons of veggies and protein and serves as the perfect meal for any occasion.
If you decide to give this Pulled Soya Lasagne a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing and sharing what you come up with. Love and enjoy! ♥
- Lasagna Sauce:
- 1 medium white onion, chopped
- 5 garlic cloves, minced
- 1 small zucchini, diced
- 1 medium carrot, diced
- 1 package (150g) Veganz Pulled Soya
- 10 mushrooms, sliced
- 1 small eggplant, diced
- 700ml passata sauce
- 2 Tbsp tomato paste
- 2 cups veggie stock
- 1 tsp paprika powder
- sea salt & pepper to taste
- 2 Tbsp olive oil
- ½ cup whole wheat OR plain flour (whole wheat will give the bechamel a more light brown tint instead of white)
- 2.5 cups unsweetened plant-based milk (more depending on consistency - I used soy)
- ½ tsp sea salt
- 2 Tbsp nutritional yeast
- 9-12 lasagna sheets (oven ready)
- 3-4 cups spinach, chopped
- Prepare all the veggies as instructed.
- Heat a pan with 1 cup of veggie stock and saute the onions and garlic for 1 minute.
- Add the remaining veggies and simmer for 2-3 minutes.
- Add the Veganz pulled soya pieces and remaining ingredients and simmer for 8-10 minutes.
- In the meantime, prepare the béchamel sauce by heating up the olive oil in a pan. Add the flour and stir until combined.
- Gradually add the milk, constantly stirring. Add the remaining spices and simmer for a few minutes until it has thickened up. Whisk continuously to get rid of any lumps (in case it thickens too much, add a little splash of milk).
- Preheat the oven to 175°C/350°F.
- Take a baking dish and cover the bottom with some of the veggie sauce. Start layering the lasagne until all the ingredients are gone (tomato sauce, lasagne sheets, bechamel, spinach,...).
- Place the lasagne dish in the oven and bake for 40-45 minutes (depending on your ovens strength).