Tuesday, 14 December 2010

easy gluten-free vegan lasagna

gluten-free vegan lasagna

I was exasperated the other day that I had to wait in for a courier that never came.  I set out to make lasagna but had no eggs, and couldn't go out to buy any.....so here is a vegan version which turns out to be much better than my usual lasagna.  This is so much better that I have ordered an electric pasta roller for my Kenwood food mixer so that I can make loads for my sister.  I tried rolling the pasta in my old pasta machine, which I have used for polymer clay, and it rolled very easily.  I threw that batch away (speckled blue and orange..) but it did at least allow me to be sure that a normal pasta roller would be helpful.

I made the lasagna with tapioca gel and what has now become my standard flour.  I put the flour and the gel in the food mixer and let it do all the hard work.  When the dough was soft I let it rest, wrapped in plastic, in the fridge for a while, and then rolled it thinly.  I tested the wet rolling - between dampened clingfilm, and dry rolling with flour, and found the dry rolling worked fine and made the resulting thin sheets easier to handle.

I then pre-cooked the pasta for a few minutes in boiling water and made two lasagnas.  One we ate for lunch, the other has been frozen to see how the lasagna copes with being frozen as a pre-prepared meal.

I also made a tiny lasagna with some of this dough that I had made yesterday, pre-cooked in water and then dried.  Layered with a simple tomato sauce and covered in cheese (dough is vegan - use how you want) and baked - it worked very well.  The layers of pasta stayed distinct, had a smooth soft texture, and tasted good.  The long-term hope is to be able to make neat pre-cooked lasagna sheets so that they can be made in advance and used as a convenience food by people who don't like cooking.

tapioca gel - 10g tapioca flour, 100ml water, stirred together and cooked until clear.
150g flour - 40% urid, 40% tapioca, 20% polenta.

If any UK readers would like to try this flour mix if they would let me know - I'd like to get some feedback from others about this mixture. I think it is better than any of the other flours on the market and doesn't need xanthum gum.  I now use it for cakes, pastry, cookies, pasta and bread.


reheated in microwave from frozen this pasta is still good

1 comment:

  1. I ate the last of the portions of lasagna from the freezer tonight. It was still good and hadn't gone mushy. I just microwaved it for four minutes in the plastic tub (lid slightly open).


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