Vegan Bean Lasagne
Inspired by: veganuary
2 tbsp oil
2 onion, chopped
2 green pepper, deseeded and chopped
500 g tinned mixed beans in spicy tomato sauce
500 g tinned chopped tomatoes
2 tsp dried chilli flakes, for extra heat if liked
30 g Flora Freedom
30 g plain flour
500 ml unsweetened soya milk
300 g dairy-free cheese, grated
salt and pepper
9 flour tortillas, halved
Heat oil in a pan and fry onion until soft but not coloured. Add pepper and fry for further 2-3 minutes.
Stir in the mixed beans and chopped tomatoes, adding chilli flakes if liked. Heat through and then reduce heat to low whilst making the dairy free cheese sauce.
Place Flora, flour and soya milk in a medium saucepan. Stirring continuously over a moderate heat, bring to the boil and cook for 2-3 minutes until thickened, smooth and glossy. Stir in 100g dairy free cheddar cheese until melted and season to taste with salt and pepper.
Spoon about a quarter of the tomato sauce over the base of a lasagne dish and arrange a single layer of flour tortillas over the top. Spoon a quarter of the dairy free cheese sauce over the tortillas then repeat the layers finishing with a layer of cheese sauce. Cover the top with the remaining cheese.
Bake in oven for 30-35 minutes until bubbling and golden.