Vegan Lasagna Alfredo Roll Ups
Vegan Lasagna Alfredo Roll Ups make a great meal for lunch or dinner. Make this Italian dish without meat for a healthy vegan appetizer or snack.
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 310 kcal
- 6 lasagna sheets vegan
- 2 tablespoons olive oil
- ¾ cup soy flakes soaked in hot water and drained
- 1 teaspoon turmeric powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
for the alfredo sauce
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 ⅓ cup coconut milk full fat
- 1 teaspoon dijon mustard
- Salt and pepper to taste
- Freshly chopped parsley for garnish
First, in a large pot with salted boiling water cook your lasagna sheets for about 2-3 minutes just until tender.
Drain them and rinse them with cold water to prevent them from sticking.
In a nonstick frying pan over medium heat cook the soy flakes with all the spices for about 5-7 minutes.
In another frying pan over medium heat warm the olive oil and cook the flour for 2 minutes.
Pour in the coconut milk and dijon mustard and season with salt and pepper to taste.
Whisk until combined and thick sauce forms and set aside.
Add some of the soy filling into the precooked lasagna sheets and cut them in half.
Arrange the lasagna roll-ups in an already greased with olive oil small casserole pan and drizzle on top the vegan alfredo sauce.
Bake in an already heated oven at 350 F or 180 C degrees for about 10-15 minutes and serve with freshly chopped parsley.
Calories: 310kcalCarbohydrates: 27gProtein: 6gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 22mgPotassium: 228mgFiber: 1gSugar: 1gVitamin A: 53IUVitamin C: 1mgCalcium: 33mgIron: 3mg