VEGAN: Celeriac Lasagna AKA Shaved Roots & Mushroom Casserole

A good start for your menu list for the holidays.

December is now here and the Christmas spirit is fast spreading in our home. Does it feel the same way in your home? Well, I’m sure it does, considering that by now you are preparing your list for gifts you will be giving out to different people.

So let us start off our Christmas vegan dishes with healthy and luscious holiday recipes. There are just so many I could think of and I couldn’t really take a pick on what to share first. My computer is going crazy with all the tabs I have up because of the research. I think you know how that feels.

Lasagna is one of my favorite pasta dishes ever and to find a really good vegan recipe for it is a really great treat. Of course, I had to try it first before sharing it with you. And this recipe is a winner. But don’t worry there will be more recipes in the next coming days.

Check out the recipe below.


Shaved Roots & Mushroom Casserole

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Ingredients:

Tomato & Lentil Sauce
1 tbsp coconut oil, butter, ghee or olive oil
1 onion
3 garlic cloves
1/4 tsp chili flakes
4 cans (6 cups / 1560 g) chopped tomatoes
1/2 cup (125 ml) puy lentils (or lentils of choice), rinsed
1 cup (250 ml) water
2 sprigs thyme, chopped
20 leaves basil, chopped
sea salt and pepper

Shaved roots
1 small celeriac root
3 parsnip roots
1 tbsp coconut oil, butter, ghee or olive oil
2 clove garlic
20 brown mushrooms
250 g frozen spinach, thawed (fresh is fine too)
20 cherry tomatoes (or 4 regular tomatoes), sliced

 

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Instructions:

Preheat the oven to 350°F / 175°C.

Preparing the tomato & lentil sauce: Heat oil in a large saucepan. Add onion, garlic and chili flakes and sauté for a couple of minutes. Add the rest of the ingredients and stir to combine. Cover with a lid and let simmer for about 45 minutes, until the lentils are soft and the sauce is quite ‘dry’.

Preparing the celeriac and parsnip lasagna noodles: Rinse the roots well, then peel, you might want to use a knife instead of a peeler. Cut the roots in halves (or quarters if it’s large). Slice it in very thin slices, best and easiest done with a mandolin slicer (3 mm slices). Alternatively use a sharp knife, but be careful, and slice as thin as possible.

Preparing the mushrooms: Clean the mushrooms with a soft brush (baking brush or toothbrush), if they are very dirty wash them with a little water and dry well. Slice the stem and the cap lengthwise into large pieces. Heat oil and garlic in a skillet on medium-high heat, add mushrooms and for a couple of minutes until browned on one side, then stir. Fry for a couple more minutes and pour into a bowl. Now add the thawed spinach to the same skillet with out rinsing. When heated, set aside.

 

Thank you very much to greenkitchenstories.com for this awesome recipe.