Vegan Lasagna with Soy Granules

Instructions

1. Preheat your oven to 180°C (350°F). finely chop the onion, carrot, and cabbage.
2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Add the chopped carrot and cabbage to the pan and season with 1tsp of onion powder, 1tsp of garlic powder and salt to taste. Cook until they are softened, about 10 minutes.
4. Stir in the marinated soy chunks and cook for another 5 minutes, allowing the flavors to meld together.
5. In a separate saucepan, whisk together the soy milk and flour over medium heat until the mixture thickens to a béchamel sauce consistency, about 5-7 minutes. Season with onion powder, garlic powder, salt and pepper.
6. Spray the baking dish with olive oil, start layering the lasagna: first, spread a thin layer of the béchamel sauce at the bottom, then add a layer of lasagna noodles, followed by the vegetable-soy mixture, and another layer of béchamel sauce.
7. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce on top.
8. Cover lasagna with aluminum foil and bake for 50 minutes. Uncover and bake for another 10 minutes or until the top is golden brown and the sauce is bubbly.
9. Remove from the oven and let it sit for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy your hot and hearty vegan lasagna.