Summer Veg Vegan Lasagne I VEG HACKS

You really don’t need dairy to make a cracking lasagne, as this recipe proves. Cashew milk is the basis for a creamy, vegan bechamel sauce, infused with herbs and spices. This is very much a summer vegetable lasagne, using peas, fennel, courgettes and broccoli stalk (never waste the stalks!), but you can mix the veg up based on the season, and you can also try adding your own twists like adding some pesto in between the layers too.
It’s green, it’s comforting, it’s good for you, and tastes amazing. Definitely one for the whole family to enjoy.
Recipe by Dan from the dairy free milk geniuses, ReRooted Organic.
Full recipe on our website:
www.riverford.co.uk/recipes/s...

[@kathiparshall8094]

That looks really good. I need to make that one soon.

[@idabergmann5270]

.. i'm hungry now 😄

[@jillbeans1573]

Really looks good!!!

[@triciaarmitage1060]

Looks amazing!

[@fruitfulhope203]

Looks lush. Thanks for the video #vegan 🐄🐇🐟🐑🐝🦞🦆🐓🦀🐖

[@vijiszepel-golek]

go my lord I have just taken this recipe down into my notes, so excited to try, thanks Riverford!!

[@riverfordorganicveg]

Enjoy!

[@CathyMoore999]

More info on the wild garlic "capers" ! Are they the seeds?

[@riverfordorganicveg]

Hi Cathy, yes they are the seeds - they are gathered and prepped by salting them for 3 weeks, drawing out the moisture from within. They are then rinsed, patted dry and put in the vinegar of your choice, such as cyder vinegar. They need to steep for a month - 3 months plus is even better! They need to be stored in sterilised jars in the fridge, and last for ages.

[@CathyMoore999]

@@riverfordorganicveg Fab - thanks so much x