Vegan Wife Vegan Life: Guest Blog Post: The Sunny Vegan Kitchen

I am beyond honored to have this lovely woman and fellow vegan guest post on my blog. I am so happy to have connected with her. She is a true inspiration and she is beautifully spreading the vegan lifestyle with such grace. She not only has her own blog The Sunny Vegan Kitchen, but she is also a Nomsy Influencer and contributor to Further Food and Essential Oils Brand Ambassador. That's just to name a few of the awesome things she's into. If you don't already follow her it's highly recommended that you do! Now enough of me rambling and onto her blog post....

Hi, my name is Kate, a 30 something southerner living in the north. Two years ago I upped sticks from my single city girl apartment, moved out to the country side, got a cat called Gus (who is a girl) and a lovely man. Gone are the days of All Saints finest mini dresses, MAC lipsticks and killer heels – life is now more Hunter wellies, attempting to be a domestic goddess, clean eating and being vegan.

My little blog follows my journey and some rambling thoughts of my new found life style. I am sure there will be ups and downs with a few surprises along the way (who knew crisps had milk in them?!) but no matter how bumpy the vegan path I know I am on the right one for me.

My vegan lasagne started life as left over chilli. There was a huge amount left over (I always over cook!) and I decided to be creative with the left overs instead of my normal trick of portioning it up and putting it in the freezer for another day. As a gluten free vegan I have never had a lasagne and found it was something I missed now and again. I have to admit I was surprised how well it turned out and now I make it regularly.When you are cold, tired and need some comfort food, this dish hits the spot every time. Enjoyed by vegans and meat lovers alike it can be made in advance if needs be (it freezes very well too!) making it the perfect quick fix.

Vegan Gluten Free Lasagne (serves 2)

• 2 Onions Chopped

• 200g Red Lentils

• 200g Chopped Mushrooms

• 2 tablespoons of Organic Tomato Puree

• 2 Cloves of Garlic Crushed

• 1 teaspoon of Oregano

• 500 ml Water / Stock

• 2 Tins of Chopped Tomatoes

• Gluten Free Lasagne Sheets

• 3 tablespoon of Vegan Butter Melted

• 3 tablespoons of Gluten Free Flour

• 300ml of Milk Alternative

• 200g of Violife Cheese Grated

How To –

• In a large pan put the chopped onions, red lentils, garlic, oregano, water /stock, tomato puree & chopped tomatoes. Bring to the boil and simmer for 20 minutes giving it the occasional stir. After 20 minutes add the mushrooms and cook for another 20 minutes.

• Meanwhile make a basic cheese sauce by mixing the melted butter with the flour
to form a paste. Over a low heat add the milk very slowly ensuring it is mixed in well.

• When the sauce is ready add 150g of the cheese and let it melt in while you stir it

• Between 2 small oven proof dishes layer the lentil mix, lasagne sheets and cheese sauce.

• Top with the remaining cheese and either leave to cool for freezing* or bake for 40 mins at 220 degrees. Serve with a leafy green salad. Enjoy!

*If you freeze this dish ensure it is fully defrosted before you cook it.