Mexican Been Lasagna

Who doesn’t love LASAGNA? This Mexican inspired Vegan version is packed full of the good stuff…complex carbs, protein and fiber! You’ll give the traditional version a miss when you try this recipe. Delicious served cold for these hotter days or warm for the cooler nights! Enjoy X

Ingredients

• 1 Tsp Olive Oil
• 1 Onion Chopped
• 4 Garlic Cloves Minced
• 1 Can Kidney Beans drained and rinsed
  
• 1 Can Four Bean Mix drained and rinsed
• 1 Cup Fresh Corn Kernels
• 2 Cups Chopped Tomatoes
• 2 Cups Passata Sauce
• 1 Zucchini Chopped
• 1 Tsp Cinnamon
• 4 Tsp Cumin Powder
• 4 Tsp Turmeric
• 2 Tsp Chilli Flakes
• Large Bunch of Baby Spinach
• 5 Slices Mountain Bread
• Tofutti Cream Cheese
• Large Handful of Coriander
• Salt & Pepper to Taste

HAVE YOU TRIED TOFUTTI? HERE’S WHY YOU SHOULD…..

THIS PRODUCT IS VEGAN, DAIRY FREE, KOSHER PARVE, GLUTEN FREE, LACTOSE FREE, MILK FREE, NO BUTTERFAT, NO CHOLESTEROL, NON-GMO

*Available from Health Food Stores & Woolworths

Instructions

1. Heat oil and sauté onions and garlic until soft
2. Add kidney beans, tomatoes, zucchini, and spices and stir to coat
3. Pour in a small amount of water to cover the beans and vegetables and bring to the boil
4. Reduce to a simmer, and cook for 15 to 20 minutes
5. Using a stick blender, lightly pulse the beans (you don’t want to make a puree)
6. Add black beans and corn and simmer for a further 5 minutes
7. Add salt and pepper to taste, coriander and spinach leaves
8. Layer the Mountain Bread in a heatproof dish and top with bean mix and dollops of Tofutti
9. Keep layering and top with Tofutti
10. Bake for 20 minutes at 180 degrees