A really tasty, vegan version of the classical dish. For me it is amazing that it is hard to notice that there is no parmesan inside.
Cep (Porcino) Risotto
Boil the risotto rice with the water and salt
Shortly before the rice is ready stir in the margarine.
Soak in the dried mushrooms in the vegetable stock (prepare it with boiling water).
Depending on the desired intensity, squeeze the dried mushrooms out, or then not. If you want to have it really mild, you can even briefly rinse them. The soaking water you can filter with a coffee filter (there is often some sand inside) and add it later to the rice, in case you want to intensify the taste.
WHen the rice is ready, add the mushrooms to it and also the dried yeast and the vinegar/white wine and stir it in.
Season it with the black pepper. If needed, add more mushroom water, vinegar or yeast, depending on your taste.
A classical Italian dish, although it wasn’t probably ever done in this form in Italy…
A vegan version of the classical Italian dish. In case you do not have any veggies around, you can also skip those and just add a bit more soy/härkis to it and substitute the veggie layers with protein layers.
The tomato sauce needs the most time on the oven, so it is good to start with it. For that, empty all cans into a wide pot and boil it.
Season the tomatoes with the herbs (Salt, pepper, Marjoram, Basil, Garlic powder, Onion powder) and the sliced garlic.
Keep it boiling for one hour (low temperature)
Start to fry 500g of Härkis or any other protein source like soy in a good amount of olive oil.
Add 4 chopped onion to it
Once the onions are 'translucent', add the garlic and season it with salt and pepper (it can be on the salty side, as the noodles will take away quite a much salt, although it shouldn't be too salty of course...). Depending on the Härkis or Soy, it might be also nice to add also still a bit of Paprika powder to it.
For the veggie filling I just take what is available as remaining e.g. from the last day. If there isn't anything, e.g. 250g of cauliflower and 250g of Mushrooms are pretty good.
For that, boil the cauliflower soft (actually, if you do not use remainings, it would be a good idea to boil it soft already earlier, so that you do not have to wait here for it...)
Fry the mushrooms in olive oil and add the sliced cauliflower to it
Season with salt and pepper.
Heat up 500ml of a fatty oatmilk (Soy milk would work as well).
Add 4-5 teaspoons of salt
Also add 3 teaspoons of Mustard
Add a really small amount of herbs of the Provence (depending on your taste, you can also skip those...)
Further, had a good amount (2-3 tablespoons) of inactive yeast.
Heat everything up and stir in flower to get it sticky.
Stacking the lasagna
Take a large oven form and wipe a but margarine into it (or olive oil instead)
Add a bit of the tomato sauce to the bottom
Put the first layer of lasagne noodles into the form, add the Härkis/Soy filling on it and a bit of tomato sauce and cover it again with lasagne noodles. Then put the veggies on those noodles and a bit of the cheesy sauce, cover it again with noodles and so forth. Now can can stack it alternating with the different fillings auntil you have used it all. In the end, you stop with a layer of noodles and pour carefully the tomato sauce over, so that everything is covered well.
Eventually pour the cheesy sauce over the tomato sauce to cover the form with it.
Put the form for around 20-30 minutes (depending on the noodles) into the oven with 180 degrees. Just test if the noodles are ready with a slim wooden stick.