Makes 6-8 portions (can be frozen)

Sunflower mince is the high protein vegan meat alternative that can be used in any recipe that uses mince. Being dried it doesn’t take up space in your fridge or freezer. Plus has a long shelf life.

Ingredients

Sunflower mince 240g - Find out more about sunflower mince in our Producer Spotlight here.
1 onion chopped
4 cloves of garlic chopped
1 tbsp white miso paste
½ jar of Passata
1 tbsp tomato pasta
1 tbsp soya sauce
Seasonal vegetables eg spinach, courgette, mushrooms
Lasagne sheets 16 approx
1 pint milk (or diary alternative)
50g butter or vegan block
50g plain flour
½ block cheddar (or vegan) cheese grated
Leafy greens eg cabbage or broccoli
Large lasagne dish

All ingredients other than the vegetables are available at Get Loose.

Method

Put sunflower mince in a large bowl
Boil the kettle and just cover the sunflower mince in boiling water
Add miso, stir, leave for 10 minutes
Fry off the onion and garlic until soft
Add sunflower mince, passata, tomato paste, soya sauce and stir
Cook for 10 mins
Add any seasonal vegetables
Cook for 5 mins
Meanwhile make the white sauce by melting butter in saucepan, add flour and combine.
Very slowly add milk stir (or whisk) constantly on medium heat. Once sauce starts to bubble add ½ the cheese and stir. Take off heat.
Construct lasagne by layering pasta sheets, sunflower mince and white sauce.
Finish with white sauce and a layer of cheese.
Cook in oven at 200 degrees for 40 mins
You might want to place a baking tray under the dish in case of leaking!
Serve with leafy green vegetables of the season.