Vegan Recipes

A comforting casserole which is something between a mexican chilli dish and a lasagne. The brown lentils give it a satisying meatiness, the black beans texture and layers of tomato-brushed tortillas with cashew-tofu cream add a delicious lightness to this protein-packed vegan pie. Serves 6-8. Ingredients 4 tomato (chopped) 5 medium mushrooms 1 cup brown lentils (dried) 1 cup black beans (dried) 1 cup of beer (optional) 180g tofu ½ cup cashew nuts (can be crushed) 8 tortillas 2 medium carrots (chopped) 1 medium onion (chopped) 1 green pepper (chopped) 1 brinjal 1 cup of vegetable stock handfuls of fresh chopped corriander and parsley 20 strands of safron (optional) 3 tbsp nutritional yeast 1 tsp red dried chilly flakes 2 tsp smoked paprika 1 tsp corriander seeds (ground) 4 cloves of garlic 1 thumb of fresh ginger 2+2 tbsp vinegar 2+2 tbsp Olive Oil 2 tbsp of ground linseeds 2 tbsp of carrub flour (optional) ½ tsp black pepper ½ + ½ tsp rock salt 2 tbsp Port (optional) Preheat oven to 120⁰C.