Orgran Rice and Corn Lasagne sheets (2 packs)
4 large celery stalks, cut into thick slices
¼ pumpkin, diced
4 large spinach leaves, chopped
4 tomatoes, diced
½ eggplant (aubergine), diced
1 onion, diced
2 garlic cloves, crushed
4 tbsp oregano
4 tbsp basil
Extra virgin olive oil

1 ½ cups Nutritional Yeast
½ cup besan (chickpea) flour or another gluten-free flour
1L (4 cups) brown rice milk, or other cruelty-free milk
4 tbsp flax seed oil, or other oil


Preheat oven to 200°C (390°F). Bring to boil a large saucepan of water. Add lasagne sheets and cook until soft – approx 10 minutes. Rinse under hot water.

Keep in cold water until required.

Sauté garlic and onion with oil in wok. Add tomatoes, oregano and basil. Add celery, pumpkin, eggplant and spinach. Stir-fry until cooked.

In another saucepan, bring brown rice milk and oil to the boil. Sift besan flour and slowly add whilst continuously stirring with a whisk. Add nutritional yeast and stir until thick.
In a large, greased baking dish layer lasagne sheets at the bottom, half of the vegetable mix, then half of the cheese mix. Continue with another layer of lasagne sheets, then vegetables, finish off with the remaining cheese mix. Cook in oven for 15-20 minutes. Serve warm with a salad or rye bread.

Reprinted with permission from There’s a Vegan in the Kitchen: Viva la Vegan’s Easy and Tasty Plant-Based Recipes by Leigh-Chantelle from Viva la Vegan! Copyright © 2014. Published by Epicentre Equilibrium.