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Creamy vegan kokoslasagna with red beetroot

"I want to make something best vegan, sighed a girlfriend last. ' But I really couldn't figure out how I could make this delicious without cheese and cream … ' We were standing around a scale lasagna, where indeed cream, cream cheese, spinach à la crème and sprinkle cheese went through. Not very vegan-proof so. Of course, you can then start on soy cream or fake cheeses which for example at Ekoplaza. But you can also just a completely different kind of lasagna. My result was this layering party with red beetroot, Apple and Coconut cream. And a whole music topping. Together with the girlfriend I tested him out. They ate there almost at the scale on. Managed so. And easy to make too! Here comes ' ie.

Creamy bietenlasagna (5)

For 2-3 people (one small baking dish)

What do you need?

For the filling:

  • A can of coconut milk
  • 500 grams precooked beetroot, cut into thin slices, keep the moisture!
  • A sweet Apple, Elstar is in this town, in thin slices
  • A Zucchini into long thin paste (tip: cheese slicer!)
  • Freshly ground black pepper
  • Small square or rectangular baking dish
  • A pack of lasagne sheets (you have just over a half suit needed)

 

For the topping:

  • 1 slice whole wheat bread toasted
  • 1 clove garlic
  • Grated zest of one lemon
  • Pepper and salt

 

Creamy bietenlasagna (8)

Preparation:

  1. Start with a thin layer of coconut milk in the baking dish and put the first layer lasagne sheets. Siege the sheets with thin slices beetroot. Sprinkle with black pepper, pour a couple of tablespoons of beet moisture over it and cover the beetroot with a layer with thin slices of the Apple. Pour over the apples four large tablespoons coconut milk. Cover with a layer sheets. Preheat the oven to 180 degrees.
  1. Then the second layer. Cover the blades completely with thin slices of Zucchini, sprinkle with pepper and pour coconut milk over again. Put on it again and a second layer beetroot lasagne sheets, moisture, Apple and coconut milk. I loved this, but depending on how high your scale is you can add lasagne sheets and a layer of Zucchini. Finally, pour on the whole still enough extra coconut milk, so that there is a low fluid in the scale is at the top. Put in oven for about half an hour at 180 degrees.
  1. Grill while you wait any remaining zucchini in a dry frying pan with some pepper and salt. And … also make the topping! Times the toasted bread finely in a food processor/whisk dish. Heat a drizzle of olive oil in a frying pan and fry the bread crumbs with the lemon zest, some pepper and salt, and it squeezed clove of garlic until it all crispy.
  1. Tests whether the lasagne sheets well cooked by poking with a fork in there. If that is going to be easy the sheets soft and ready. Sprinkle the lemon-garlic crumbs the last ten minutes of the baking time about the lasagna. Keep a few spoons behind to over it to sprinkle on your plate. Enjoy!

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Willemijn

Willemijn is journalist en al een jaar of tien overtuigd dat geen vlees eten het beste is dat je voor een schonere, gezondere en eerlijkere wereld kunt doen. Sinds kort zelfs helemaal veganistisch gaan eten, om nog wat meer daad bij het woord te voegen. Laat graag zien dat koken dan nog steeds leuk is en geen gat slaat uit je studentenbudget.

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