How to Make Vegan Lasagne (Zero Waste Pumpkin Recipe) – Easy Recipe | ChefCon-1 Kitchen Basics

How to Make Vegan Lasagne (Zero Waste Pumpkin Recipe) – Easy Recipe | ChefCon-1 Kitchen Basics

Every year in the UK 18,000 tonnes of pumpkins are wasted – but it doesn’t have to be this way! Throughout this autumn, in the runup to Halloween, I’m going to share loads of recipes to use up those spooky orange faces.

This recipe is super simple and the cashew nuts make it incredibly creamy, making it a perfect substitute for vegan bechamels.

YOU WILL NEED:
1 small pumpkin
A handful or two of cashew nuts
A splash of water (enough to submerge the nuts)
Salt
Oil

1. Cut your pumpkin into cubes. Be sure to scoop out the insides and save as much of the seeds as you can (roasted, these make a great snack and keep in the cupboard for weeks).
2. Throw the cubes on a tray with some oil and salt, and roast for around 20-30 minutes at 180C, just until tender.
3. While the pumpkin roasts, soak your cashew nuts.
4. Add the hot, soft pumpkin to the cashew nuts and blend. Add more water if you want it thinner. You can also add a spoonful of mustard, herbs and spices (sage and nutmeg are great), and any other flavours you like.

That’s it! Now you can use this as a sauce for pasta, lasagne, burriots, or even have it as a wonderful, creamy soup all of its own!

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