See the recipes below for some of the delicious creations you can make with Mad Millie.
Vegan Pancakes with Vegan Mascarpone
Serves: approx. 4
=R3=
Vegetable Lasagne with Vegan Ricotta Cheese
Serves: 8
=R1=
Zucchini & Vegan Haloumi Fritters
Serves: 2
=R2=
Servings
8
Prep time
Cook time
Recipe
Ingredients
- Vegan Ricotta Cheese (all included in our kit)
- 1 cup raw almonds or macadamias
- ½ tsp cheese salt
- ⅛ tsp citric acid
- ½ cup water
-
- Lasagne
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 1 zucchini, diced
- 6-8 mushrooms, chopped
- Italian herbs
- Salt & pepper
- 300g spinach
- 1 jar vegan pasta sauce
- No-boil vegan lasagne noodles (1 pack contains approx. 12 sheets)
- Fresh basil leaves, to garnish
Method
- To create ricotta cheese, simply follow steps included with Vegan Cheese Kit. Set aside.
- Preheat oven to 190°C.
- Heat olive oil on medium in frypan. Add onion and sauté for 5 mins.
- Add carrot, zucchini, mushroom, Italian herbs and some salt and pepper. Continue to sauté for another 2-3 mins.
- Mix freshly made vegan ricotta with spinach leaves.
- Put roughly ¾ cup pasta sauce into bottom of large rectangular baking dish, then add layer of lasagne noodles on top.
- Cover with half of vegan ricotta cheese and half of vegetables, then add another layer of lasagne noodles.
- Add another layer of sauce, with ricotta on top, followed by more vegetables.
- Add final layer of lasagne noodles and top with remaining sauce.
- Cover with lid or tin foil and bake for around 40 mins in centre of oven.
- Remove from oven and rest, covered, for 10 mins, then remove cover and garnish with fresh basil.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
