Vegan & Gluten Free Lasagne ‘mince meat’
Get your ingredients ready
1
Add the olive oil to an extra large pan on medium heat
2
Add the finely chopped carrot or fennel and cook for 15-20 min until soft and browned
3
Meanwhile, combine the gluten free soy sauce (tamari) vinegars, sugar and spices
4
Add the light miso paste (I used shiro) and tomato paste. Whisk to combine
5
Add the mixture to the carrots and stir to combine. Cook off for 2-3 mins until thickened slightly
6
Add the red wine and stir to combine
7
Add crumbled tofu and stir very well to coat completely. This will help colour and flavour the tofu
8
Season generously with black pepper and adjust for spices
9
Add the tinned tomatoes and stir well to combine. Break up tomatoes if necessary
10
Allow to cook for 15-20 minutes or until the liquid has significantly reduced
11
The mince is ready to use in lasagne or as a stand-alone dish!
12