This recipe for a gluten-free and vegan Pumpkin Lasagne with Cashew Cheese is the perfect comforting main dish for cold autumn days. Serve with a leafy green salad and make it super-food material by adding shoots.
*This post is in cooperation with PepUpLife. All opinions are my own. Thank you dear reader for supporting the brands that help support Elephantastic Vegan in return.
Behold, I’m bringing you some serious comfort food here! Fall is the season that always comes way too fast, isn’t it? As a warm-temperatures-loving girl, it’s always a shock when I have to pack out the warm jackets from the back of the closet. Well, but what can you do? Except making the most out of fall = eating all the delicious veggies that are in season.
This is where this lasagna comes in handy. And because of the pumpkin in the tomato sauce AND on top of the lasagne, this is the perfect lasagne for cozy fall days. So if you’re ever feeling cold, depressed, tired or moody, make a large pan of pumpkin lasagna and you’ll feel much better immediately!
Usually I like to top my lasagne with my homemade nutritional yeast cheese sauce, but I’ve kept this lasagne gluten-free, so I’ve added a smooth layer of cashew cheese sauce on top. Delicious!
And to add some more greens, I’ve served it with a big bowl of leafy greens and added homegrown radish shoots on top. I can literally feel all those nutrients being absorbed by my body!
This vegan and gluten-free fall lasagne consists of
- a flavorful tomato sauce with cubed pumpkin
- a smooth cashew cheese
- pumpkin slices
- green lentil lasagna sheets (more about these below!)
PepUpLife – Smart Food Smart People
PepUpLife is an Austrian-based company. The green lentil lasagna sheets and the radish shoots that I’ve used in this recipe is from PepUpLife. The two founders, Harald and Josef who have both adapted a plant-based and whole-food diet, made it their goal to provide healthy options for their customers such as:
- Shoots in bags or sieve beakers
- mung beans
- or mixes!
- Bean noodles made from black beans, edamame, soy beans, or mung beans
- Black spaghetti (black beans)
- Edamame spaghetti
- Soybean spaghetti
- Edamame and mung bean fettuccine
- Chickpea spaghetti or fusilli
- Red lentil spaghetti or penne
- Green lentil lasagna or penne
I especially love that all of the bean noodles are organic, gluten-free, and vegan. Plus they are loaded with protein and fiber.
I was really, really excited about growing shoots for this post, because my previous experience with shoots was … well.. I was able to grow garden cress and that was about it. I tried growing shoots from adzuki beans once but it didn’t turn out too well.
Giving growing shoots another try was definitely the right way to go because now I’m hooked! I tried both, the shoot bags and the sieve beaker, and they are really easy to use. In both cases you start by adding water to the seeds (5-8 hours), then you drain them and wash them (add water and let them drain) once or twice a day. After 2-3 days you’re rewarded with perfectly sprouted, nutrient-filled sprouts that you can add into sandwiches, burgers, summer rolls, on pasta, risotto, or salads!
Recipe for a gluten-free and vegan Pumpkin Lasagne with Cashew Cheese. It's the perfect comforting main dish for cold autumn days. Serve with a leafy green salad and make it super-food material by adding shoots.
- 3/4 cup raw cashews
- 1/4 cup nutritional yeast
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 cup water + more for soaking the cashews
- 1 hokkaido pumpkin
- 1 teaspoon canola oil
- 1 red onion , diced
- 2 garlic cloves , minced
- 3 cups tomato purée
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon salt
- 1 package PepUpLife Green Lentil Lasagne (I used 9 sheets)
- green salad
- shoots - I used PepUpLife's radish seeds to grow my own shoots
Soak the cashews in water overnight. The next day, drain and rinse them. Add them to a blender and add the nutritional yeast, salt, lemon juice and fresh water. Blend on high until completely smooth.
Cut the hokkaido pumpkin in half and spoon out the seeds. Cut one half in half again and peel the pumpkin. Use a mandolin slicer or cut by hand to get thin pumpkin slices to add on the lasagne on top. With the other half of the pumpkin, dice it in small cubes.
In a large pot, add the canola oil and bring it to medium to high heat, add the diced red onion and minced garlic cloves. Cook until translucent. Then add the cubed pumpkin. Let it cook for 3-4 minutes. Reduce the heat to medium, then add the tomato purée, dried oregano, basil and salt. Let it cook for 10-15 minutes.
Preheat the oven to 480°F/250°C.
Let's layer the lasagne: Lightly oil the baking dish* and start with a thin layer of tomato pumpkin sauce, followed by lasagne sheets, tomato pumpkin sauce, a thin layer of cashew cheese sauce, lasagne sheets, tomato pumpkin sauce (in this layer you want to use all the pumpkin pieces left in the sauce because the top tomato sauce layer should be without pumpkin pieces), cashew cheese sauce, lasagne sheets, tomato sauce (without any pumpkin cubes) and the rest of the cashew cheese. Then add the pumpkin slices on top and spray it lightly with oil.
Bake the lasagne for 25 to 30 minutes until the cashew cheese on top is slightly browned.
Serve with a side salad of leafy greens and add shoots to add more nutrients!
*My baking dish has the dimensions: 10" x 18" (25cm x 17cm)
Did you make this vegan Pumpkin Lasagne with Cashew Cheese? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan to make sure I’ll see them :)