Rate This Recipe
4.5 from 2 votes

Raw Vegan Lasagne Recipe

I really love this raw vegan lasagne. It's great to take to potlucks or give to your non-raw friends and doesn't need any expensive kitchen equipment other than a knife, a chopping board and an inexpensive food processor. A mandoline would be an advantage and is also very cheap in terms of kitchen equipment.
It can be  made as individual portions, as you see in the picture, or it can be made in a lasagne dish.
Servings9

Nutrition (For one serving)

Calories: 458kcalCarbohydrates: 29gProtein: 10gFat: 37gSaturated Fat: 5gSodium: 480mgPotassium: 1589mgFiber: 8gSugar: 16gVitamin A: 985IUVitamin C: 62.9mgCalcium: 88mgIron: 5.1mg

Ingredients

Nut cheese

  • 1 1/2 cups macadamias soaked 4 hours or more
  • 1/2 cup pine nuts
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 yellow pepper
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon salt
  • 1/2 cup water or a little more as needed

Walnut meat layer

  • 1/2 cup walnuts soaked 1 hour or more
  • 1 cup sun-dried tomatoes soaked for 1 hour or more
  • 1 tablespoon brown miso
  • 2 teaspoons dried oregano
  • 2 teaspoons dried sage
  • 1 tablespoon nama shoyu
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil

Tomato sauce

  • 1 1/2 cups sun-dried tomatoes soaked 2 hours or more
  • 2 soft dates
  • 2 cloves garlic
  • 2 cups tomato seeded and chopped
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice

Pesto

  • 2 cups tightly packed basil leaves
  • 3/4 cup pine nuts or walnuts
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 clove garlic
  • 1 tablespoon lemon juice

Wilted Spinach

  • 6 cups torn spinach
  • 5 tablespoons dried oregano
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt

Assembly

  • 4 courgettes zucchini, cut lengthwise and marinated in 1/2 teaspoon of salt and 1/2 teaspoon olive oil for 10 minutes
  • 1 pinch of black pepper
  • 9 sprigs basil

Instructions

Nut cheese

  • Process all ingredients together, adding as little of the water as possible, until a fluffy consistency is achieved.

Walnut meat layer

  • Grind all ingredients in a food processor, leaving the mixture slightly chunky.

Tomato sauce

  • Process in a food processor until smooth.

Pesto

  • Process all ingredients, leaving some chunkiness!

Wilted Spinach

  • Place all ingredients in a bowl and massage.  Drain off any excess liquid.

Assembly

  • Line the base of your dish with a layer of the courgette strips, overlapping them slightly.
  • On top of this, put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top.
  • Finish this with another layer of slightly overlapping courgette strips.
  • Repeat step 2, but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.
  • Placing the whole dish in the fridge for several hours will firm it all up slightly, which will make it easier to cut into portions.
  • Garnish individual portions with black pepper and a sprig of basil.
Rate This Recipe
4.5 from 2 votes
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