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.

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