Vegan spinach and mushroom lasagna
Step 1/5
- ½ cup Mushrooms
- ¼ cup Chopped onion
- Stock cube of choice
Oil a medium sized pot and start sautéing your onions, mushrooms, and stock cube in a few table spoons of almond milk
Step 2/5
- 1 cup almond milk
When your onions and mushrooms have softened, add the remaining almond milk and bring to a simmer
Step 3/5
- 2 tsp Corn starch
Next, in a separate bowl or cup, mix corn starch with a bit of cold water (enough to dissolve it) and add to the almond milk mixture. Let boil for one minute. Repeat this step to recieve desired thickness
Step 4/5
- Pepper
- Salt
- Garlic powder
Once your sauce has thickened, add your salt, pepper, garlic powder, nutritional yeast, and whatever else you want
Step 5/5
- 2 Canned green beans
- Crispy fried onions
Finally, mix in your green beans and empty your mixture into a casserole dish. Cover the top with those yummy crispy onions and bake at 350F for 20 minutes.
