Veganized Sweet potato Lasagne



  • 4 large Sweet Potatoes
  • 400g Cauliflower
  • 3 Pak Choy or 100g purple, green Mangold


So another one of those days, where I’m looking into magazine and sees something that’s not vegan, but I want to make it vegan…

Solution : This Sweet potato Lasagne came out…

For it please preheat the oven to 220 C ° and cut the Sweet potatoes, the length wise into 2 cm thick slices, before you bake them in a parchment paper for 25 to 30 minutes.

And while the sweet potatoes are doing their job in the oven, please cut the Cauliflower into its florets and steam them in the pot of water for 10 minutes….

After the 10 minutes, just drain it from the water and puree it with the help of a handmixer to a smooth cream to finish our sauce up…

And right away finish up everything, remove each leave of pak choi or Mangold from its stalks…

Now let’s wait…

But don’t wait to long, because let’s not forget to prepare the baking dish, by getting it out of the shelf and once the Sweet potatoes are ready….

Layer a sheet of sweet potato in it, then sauce, sweet potato, sauce, sweet potato and finishing it with a thin layer sauce + the pak Choy leaves or Mangold leaves..

And bake it all one more time for a short 10 minutes….


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