Oumph! Greek lasagne
Ingredients
280 g Oumph! The Spiced Kebab
1 aubergine
1 white onion
1 red pepper
2 garlic cloves
50 ml olive oil
1 tsp thyme
1 tsp coriander seeds
2 tsp oregano
1 tsp cumin
1 tbsp vegetable stock powder
50 ml tomato purée
250 ml vegan cream
8 – 10 lasagne sheets
200 ml vegan bechamel sauce
Grated meltable vegan cheese
Salt and pepper
For the olive tzatziki:
200 ml green olives
200 ml vegan crème fraiche
1 clove garlic
1 tsp lemon juice
Instructions
1
Preheat the oven to 150°C
2
Fry Oumph! in oil until it has a nice, browned surface. Remove the Oumph! from the pan and put it aside for later.
3
Cut the aubergine and pepper into large cubes. Slice the onions and garlic. Fry in oil until the vegetables have taken on colour.
4
Then add the Oumph! spices, vegetable stock, tomato puree and vegan cream – bring it all to the boil. Season with salt and pepper.
5
Alternate layers of filling and lasagne sheets in a dish.
6
Cover the top layer with bechamel and grated meltable cheese.
7
Bake in the oven until you can cut through the sheets with a table knife.
8
Serve with a dollop of olive tzatziki.
Categories:Main Courses
Lara Balsam
