Vegan Mexican lasagna.

Today I’m sharing another new, vegan recipe that I created. It has al the nutrition you need from a good meal. Doesn’t it look de-li-cious?! Keep reading for the very simple recipe!



Here we go!


  • 1 packed of puff pastry (i bought mine in a Turkish store, it’s thinner and bigger)
  • 1 packed of vegan ‘meat’ replacement
  • 1 can of Mexican chilibeans
  • 1 bell pepper
  • couple of canned jalopenos
  • 5 tomatoes
  • 200 gram black beans
  • 1 red onion
  • 2 cloves of garlic
  • 1 bag of Burrito seasoning (you can always use your own seasoning)


Cut the onion, cloves of garlic, bell pepper and jalopeno into chunks.
Add some oil to a pan and put the vegan ‘meat’ into it. Stirr it for about a minute or 2, Snapchat-5194515830630921995on a medium heat. Add the vegetables to it and keep stirring for about 3 minutes. Add the chilibeans and the seasoning (you can always add more seasoning). In the meanwhile you can cut the tomatoes in thin slices and put them aside.

Preheat your oven to 180 *C. Grease up a big casserole and start layering the lasagna. Start with a big scoop of the mixture, followed by some of the puff pastry (you might have to cut it so it fits). Keep layering untill there’s no mixture left. As finishing touch, place the slices tomatoes on top. Place it in your pre-heated oven and leave it there for about 45-60 minutes.

To balance out the spice of the Mexican lasagna, you could serve it with a great salad or someme mild vegan sauce (avocado for examply). This recipe provided me with 6-8 servings. Due to the beans and puff pastry, you don’t need large portions to feel full.

And there you have it.. another delicious and nutricious meal, without any animal products. Bon appétit!






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