Vegan Corner

LASAGNA

Ingredients

dried lasagne
1 small courgette
4 mushrooms
4 tbs vegemince
2 tbs sweetcorn
breadcrumbs
soya cheese

tomato sauce:
1 medium onion
2 cloves garlic
mixed herbs
1 tin tomatoes
salt
pepper

white sauce:
200ml soya milk
4 tbs nutritional yeast
knob of margarine
cornflower

Tomato sauce: Take the garlic and onions (thickly chopped) and fry gently until soft. Add the tin of tomatoes and mixed herbs and salt and pepper and then blend until smooth.

White sauce: Heat the soya milk gently in a pan. Add the nutritional yeast and margarine. Once the margarine is melted add cornflour slowly until it starts to thicken and remove from the heat.

Cut up the mushrooms and courgettes into thin slices.

To layer the lasagne start with half of the tomato sauce at the bottom with half the vegemince and mushrooms. Then put a layer of lasagne. The next layer will be corgettes and sweetcorn covered with a quarter of the white sauce. Repeat the two layers then put a further layer of pasta on top. Then cover with breadcrumbs (the easiest way to make these is to grate a frozen crust, it doesn't go sticky then). Pour the remaining white sauce on the top.

Cook at gas mark 7 for 1 hour then take out of the oven and grate some melting soya cheese on the top. Return to the oven until the cheese has melted.

It is delicious served with salad. This recipe should serve 4-6 people.

CRANBERRY AND APPLE CRUMBLE

Ingredients

Cook the apples in 50ml water until soft and add the cranberry puree to them add sugar to taste.

Mix the almonds, essence and flour and rub in the margarine until it forms breadcrumbs.

Put the cranberry and apple mixture into the bottom of an oven proof dish. Sprinkle the almond mixture over the top and bake in a pre heated 200 degree oven for 10 minutes or until browned on top.