What I eat everyday as a keto vegan - Lasagne style bake | Keto vegan and gluten-free

This lasagne dish is so delicious to eat and super relaxing to make. It fills your space with the most warming and welcoming aroma, and guess what, you get to eat it too! x

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More keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS

INGREDIENTS
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1-2 aubergines (eggplants)
2 courgettes (zucchinis)
Fresh basil
Firm tofu
Fresh tomatoes (optional)

Lasagna sauce:
1 onion
Dried oregano
1-2 tins plum tomatoes (or fresh tomatoes, chopped)
1 avocado (optional)
Salt and pepper

Keto breadcrumbs:
1 part psyllium husk powder
3 parts almond flour
Salt
Olive oil

DIRECTIONS
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1. Slice aubergines, courgette, onion, tofu and tomatoes.

2. Grill/fried aubergines and courgettes with olive oil till tender and golden brown on both sides. Sprinkle salt to taste.

3. Make lasagna sauce by frying the onion with olive oil in a pot till tender. Add a few pinches of dried oregano. Pour in 1-2 tins of plum tomatoes. Add salt and pepper to taste. Bring to a boil then simmer till the sauce thickens. Finally add in 1 mashed ripe avocado. Stir and simmer for a few minutes and the sauce is ready.

5. Assemble the lasagna by layering the ingredients in the order desired. Sandwich each layer with the lasagna sauce. Top with the bread crumbs (instructions below)

6. Bake in a preheated 200-220C/400-425F oven till it’s piping hot and the breadcrumbs are golden brown (approx 45 minutes)

Enjoy!

Keto breadcrumbs:
Combine all dry ingredients. Add oil and roughly mix with fingers till it forms a crumbly texture.

#KetoVeganRecipes
#GlutenFreeRecipes