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Vegan Wrap Lasagna with Soy Mince
Preparation time20 minutes
Cooking time25
These vegan wrap lasagnas are a simple, nourishing, and protein-rich alternative. Tortillas replace traditional lasagna sheets, soy mince adds texture, and a creamy vegan béchamel made with silken tofu brings everything together. A perfect recipe for a balanced, dairy-free, and comforting meal.
Ingredients
For the base:
- 5 wraps (tortillas)
- 2 to 3 tbsp nutritional yeast
For the tomato sauce:
- 75 g soy mince (textured vegetable protein)
- 500 g tomato passata
- 30 ml soy cream
- 1 onion (optional)
- Italian herbs, paprika, salt, pepper
For the vegan béchamel:
- 200 g silken tofu
- 80 ml soy cream
- 1 tbsp nutritional yeast
- ½ tsp nutmeg
- Salt, pepper
Recipe
Preheat the oven to 200°C (390°F).
Rehydrate the soy mince in a bowl of boiling water or broth for 10 minutes, then drain well.
Sauté the chopped onion in a pan with a drizzle of olive oil. Add the rehydrated soy mince and cook for a few minutes until lightly browned.
Add the tomato passata, herbs, and spices. Let simmer for 5 to 10 minutes. Stir in the soy cream at the end for extra creaminess.
Prepare the vegan béchamel
Blend the silken tofu with the soy cream, nutritional yeast, nutmeg, salt, and pepper until smooth and creamy.
Taste and adjust seasoning if needed.
Assembly
Cut the wraps into quarters.
In a baking dish, layer:
- wraps
- tomato soy sauce
- a bit of béchamel
Repeat until all ingredients are used.
Finish with a generous layer of béchamel and sprinkle with nutritional yeast for a golden, cheesy effect.
Bake for 25 to 30 minutes until the top is lightly golden.
Let rest for 5 minutes before serving.
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