I have never wrote out a review for a recipe before – and I am preeeetty excited to do so (especially one containing potato)! Not only do I get to try new (and hopefully yummy) recipes, but I also get to spread the word of other Plant-Based/Vegan Recipe Creators with YOU!

So, I was stumbling through Facebook the other day when I came across this video for “Potato Lasagne” by Bosh!. If you know me, you know the word “potato” is all that is needed to get my attention. I mean, who doesn’t love potatoes? They give us some of the best things in life. For instance, Shepherd’s Pie … Poutine … Chips … Vodka​. Bless, potatoes.

Most of the ingredients that are included in the recipe are staples in my kitchen and so I was sold. The recipe is super easy to follow and above all, it’s delicious.

You will need …

150g cashew nuts (soaked) (I boiled mine in water for about 8 minutes to soften)

450ml unsweetened plant-based milk (I used cashew)

50g dairy-free butter

25g plain flour

25g nutritional yeast

2 tsp onion powder

1⁄2 lemon

100ml water

——-

2 Eggplant (cut into cubes)

2 Zucchini (cut into cubes)

4 cloves Garlic (I used Garlic Powder instead because my garlic cloves had gone bad – GASP!)

2 Peppers (cut into cubes)

1 tbsp Olive Oil

2 tsp Salt

2 tsp Pepper

2kg Potatoes (peeled and finely sliced)

2 jars (4 cups) good ready made Tomato Sauce

1/2 cup Basil

METHOD

1.Put the slices of potato in a saucepan, cover the slices of the potatoes with water, put the pan on a stove, bring the water to the boil and cook the slices for 5 minutes.

2.Lay the cubes of vegetables over 2 baking trays, sprinkle over the garlic cloves, seasoning and drizzle over the olive oil. After that, put the tray in the oven and roast the vegetables for 25 minutes at 180℃

3.Put the dairy-free butter in the medium saucepan and stir until it melts. Turn the heat of the saucepan down, sieve the flour into the pan, stirring until you have a thick dough-like paste. Gradually pour the plant-based milk into the dough, stirring until you have a thick creamy sauce. Add the nutritional yeast and the onion powder to the pan and stir it until it’s well mixed and take the pan off the heat.

4.Pour the cashews, water and lemon juice into a mixer to make cashew cream. In addition, pour the béchamel sauce (from the saucepan) into the liquidiser and blend everything together until you have a creamy béchamel.

5.Grease the lasagne dish with oil. Place a layer of overlapping potato slices at the bottom of the dish, pour a layer of béchamel over the potato slices. After that, pour a layer of roast vegetable cubes over the béchamel. Sprinkle Basil leaves over the top of the vegetables and pour 1 cup of tomato sauce over the basil leaves. Repeat the process until you’re left with a layer of béchamel-covered potato slices.

6.Season the top of the lasagne with salt and pepper, cover the top of the lasagne with foil and lastly put it in the oven, at 180℃ for 30 minutes

7. Finally, remove from the oven and serve with a side salad

I wouldn’t reaaaaeally call this a “lasagne” as it is more like a potato casserole, but regardless of what it is named … in conclusion, BOSH! YOU WON OVER MY TASTE BUDS! I added in some broccoli and leafy greens because I didn’t have any basil on hand and only one pepper and they fit in perfectly.



I mean … come on!!! Look how cheesy this looks.



Make sure to check out the recipe on BOSH! actual site as they include a video that is SUPER easy to follow and only about 2 minutes long. CLICK HERE!!!! CLICK HERE!!!!

While your there, check out their other recipes that are all undeniably full of plant-based goodness. All in all, it has been such a happy accident stumbling across this awesome recipe and the creators behind it. If you guys decide to try this dish, I hope you enjoy it as much as I did! I ate it for dinner, lunch, and dinner again. In addition to being delicious, IT MAKES SUCH A LARGE BATCH, PEOPLE. Thus, it is perfect for a family dinner.

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