Skip to primary navigation
Skip to content
Skip to primary sidebar
Skip to footer

Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz

Passionate about Traveling Food and Life

About me
Recipes
Lifestyle
Traveling
Work with me
English
Nav Social Menu
search...

You are here: Home / Archives for birth control and more

birth control and more

Lessons from 25 years life experience – Coconut oil, birth control and more

February 18, 2017 By Lara 3 Comments

I wish I knew all of these things before…

…

Filed Under: Lifestyle Tagged With: birth control and more, Lessons from 25 years life experience - Coconut oil, schweizerblogger, swissblogger

Primary Sidebar

Load up on new recipes, exclusive goodies, + more!

Get the exclusive content you crave straight to your inbox.

First Name E-Mail Address

Footer

Instagram

${Anzeige} A vegan Lasagna that even has a vegan Bechamel sauce with the best vegan stock from @simply_soup. I leave you with the recipe and vanish into Lasagna heaven 💫 Tomato sauce: 2 carrots, finely chopped 2 garlic gloves, chopped 1 onion, chopped 2 cans of tinned tomatoes 3 tbsp of vegan broth 1/2 tsp paprika powder 1/2 tsp sugar 300g vegan minced beef 100ml water Bechamel sauce 250ml vegan soy cream 2 tbsp yeast flakes 1 tbsp corn starch 1 tbsp vegan broth 1/2 tsp pepper 1 tsp garlic powder To assemble: 2 zucchinis, chopped lengthways in slices approx 7 slices of vegan cheese Preheat the oven to 400F and oil brush your tin. Roast the garlic and the onions in olive oil and then add the minced beef. Roast for 5 minutes and then add the rest of the ingredients. Simmer for around 10 minutes For the bechamel sauce, heat all ingredients in a small pan until the sauce thickens due to the corn starch. Layer the pasta, with the tomato sauce, zucchinis and the vegan cheese. On the last layer add the bechamel sauce and cover completely with vegan cheese slices. Bake for around 40 minutes. 🇨🇭 Hier brauchts keine Caption. Ich überlasse euch dem Lasagnen Himmel! Hacksauce: 2 Karotten, fein geschnitten 2 Knoblauchzehen, fein gehackt 1 Zwiebel, gehackt 2 Dosen Pelatti Tomaten, gehackt 3 EL vegane Boillon 1/2 TL Paprika 1/2 TL Zucker 300gr veganes Hack 100ml Wasser Bechamel Sauce 250ml vegane Sojasahne 2 EL Hefeflocken 1 gehäufter EL Maizena (Maisstärke) 1 EL Gemüseboillon 1/2 TL Pfeffer 1 TL Knoblauchpulver Zum Schichten: 2 Zucchinis, fein, längs geschnitten in Scheiben ca. 7 Scheiben veganer Käse Den Ofen auf 200° vorheizen. Den Knoblauch und die Zwiebeln in etwas Olivenöl scharf anbraten, das Hack dazugeben und braten. Anschliessen die restlichen Zutaten beigeben und für ca 10 Minuten einköcheln lassen. Für die Bechamel Sauce, alle Zutaten in einer kleiner Pfanne erhitzen, bis die Sauce andickt. Die Backform gut mit Öl einreiben. Anschliessen Pastascheiben abwechselnd mit Zucchinis, Käsescheiben und Hacksauce schichten. Auf der obersten Schicht die Bechamel Sauce draufgeben und abschliessend mit Käsescheiben bedecken. Die Lasagne für ca. 40 Minuten backen 😋$

Copyright © 2019 · Vanillacrunnch.com

· Privacy Policy

 

German