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One Skillet Vegan White Lasagna with Tofu Bechamel
Ingredients
  • subheading: For the mushrooms:
  • 1 tablespoon vegan butter or extra virgin olive oil
  • 3 cloves garlic minced
  • ¼ cup ( 40 g) chopped white onion
  • 15 to 20 ( 300 g) baby Bella mushrooms sliced
  • ¼ teaspoon pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons white wine or use 1 tablespoon balsamic vinegar
  • ⅛ teaspoon salt
  • subheading: For the sauce and noodles:
  • 2 cups broth
  • 1 tablespoon nutritional yeast or use 2 teaspoons miso
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ¼ teaspoon prepared mustard or use ground mustard
  • 6 no-boil lasagna noodles broken or 5 regular broken into pieces
  • 5 ounces ( 141.75 g) firm tofu (see notes for substitute)
  • ½ cup ( 120 ml) non-dairy milk unsweetened almond , soy, oat or cashew milk
  • 1 teaspoon flour or use cornstarch for gluten-free
  • ½ teaspoon salt
  • 2 to 3 tablespoons of vegan parmesan
  • subheading: For garnish:
  • pepper flakes or fresh parsley
Steps
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