Welcome to my new series, high quality basics! Taking household staple meals and elevating the recipe. Episode 1 - vegan white truffle and lentil lasagne with cashew cheese Recipe: To make the veggie and lentil tomato sauce, dice 1 onion, 2 carrots, 3 celery sticks, 5 mushrooms, 2 courgettes, 1 red pepper and sauté in olive oil for 10 minutes. Add all round pasta seasoning, 4 tbsp of tomato purée and 3 tins of plum tomato's, 500ml of water and 1 stock cube and cook down for 20 minutes. To make the white truffle white sauce, over a medium-low heat melt 5 tbsp of vegan butter and add 3 tbsp of flour, slowly whisk in soya milk until the mixture is smooth and runny. Season with 2 tsp of truffle oil, 1/4 teaspoon of mixed spice, 1 tsp of salt and 1 tsp of cracked black pepper. Layer up the lasagne, starting with the tomato sauce, then lasagne sheets then the white truffle sauce. Cook in the oven at 180 degrees Celsius for 30 minutes while you make the cashew cream. To make the cashew cream add 200g of soaked cashews, 1 cup of nutritional yeast, 1 tsp Dijon mustard, 1 tsp of salt and 2 tsp of olive oil and blend with soy milk until smooth. Add the the cooked lasagne and top with a parsley panko crumb (3 tbsp panko breadcrumbs, 1 tbsp nutritional yeast, 1 tsp parsley, 1/2 tsp garlic salt). Cook for a further 10 minutes and remove, cool and serve. #veganlasagna #lasagna #veganmeals #veganrecipes #lasagnarecipe #truffleoilpasta #veganmealideas #veganmealinspo