Kako napraviti ukusne veganske / posne lazanje?
Sastojci
1 pakovanje kora za lazanje
1/2 l soka od paradajza
2 patlidžana
3 šargarepe
1/2 kg pečuraka
2 crna luka
5 češnja belog luka
1 brokoli veći
2 tikvice, po želji
kačkavalj, biljni
Začini (po ukusu)
2 kašičice soli
origano
aleva paprika
biber
list celera
Prvo propržiti luk na ulju.
Dodati seckanu šargarepu, malo vode i poklopiti da bi se dinstalo.
Kad se izdinstaju luk i šargarepa, dodati patlidžan i dve čaše vode, da bi se povrće kuvalo.
Na kraju dodati pečurke, brokoli i tikvice.
Dodati začine po ukusu: 2 kašičice soli, origano, aleva paprika, biber, list celera.
Kuvati oko 20min, na kraju dodati beli luk i paradajz sok.
Slaganje kora i povrća:
Kutlačom u pleh prvo staviti na dno skuvano povrće, pa kore za lazanje, i redom tako dok ima materijala.
Bitno je da povrće ima dosta tečnosti, da se svaka kora prekrije da bi omekšala.
Odozgo dodam još 250ml pasiranog paradajza da bi bile prekrivene gornje kore, da bi bile u tečnosti.
Ja ne stavljam bešamel sos, a vi možete ako volite.
Peče se u rerni 30-40min na 200’C, 10min pred kraj stavi se rendani kačkavalj (biljni, za posne lazanje).
Prijatno!
Bon Appétit
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We are two foodies who enjoy healthy, vegetarian food and love to cook! 🙂
We tend to cook our favorite meals, which changes over the seasons and years.
Many of the recipes are traditional, the once that we learned from our parents, and some of them are slightly changed by us, according to our taste.
Many recipes come from the places we lived at and met people at (Austria, Syria, Hungary, Croatia, Serbia, Bosnia & Herzegovina, Luxembourg, Italy), visited for vacations and work trips so we had a chance to eat great food there (Greece, Spain, Portugal, Russia, India) or were taught to us by our dear friends from around the world (Australia, New Zealand, Japan, Singapore, Hong Kong, USA, Philippines, China, Iran, Morocco, South Africa) when we were visiting each other and became part of our everyday eating habits.
There are, as well, many dishes that we made up, at the moments of creativity. 🙂
As we are both long time vegetarians (20-25 years respectively), all our dishes are vegetarian.
We still use certain sorts of cheese and eggs.
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