Vegan Taco Lasagna

This simple Vegan Taco Lasagna is my point of view on a Mexican lasagna. Homemade red tempeh sauce and delicious dairy-free cashew.

Vegan Taco Lasagna

INGREDIENTS
  1. 12 medium-size Tortillas (I used gluten free)
  2. 1 batch of my Tempeh Bolognese
  3. 1 batch Vegan Cheese Sauce, reduce vegetable broth to 1 cup we want a more thicker sauce here
  4. Black beans from the Mexican Fiesta Cauliflower Rice, with 4 extra cloves of garlic
  5. 2 Tbs hot sauce
  6. Salt, pepper to taste

INSTRUCTIONS
  • First prepare the black beans according the directions in my Mexican Fiesta Cauliflower Rice but add 4 extra cloves garlic. Spice up the prepared tempeh Bolognese with hot sauce.
  • When you also have prepared the Vegan Cheese Sauce, it’s time to assemble: start with cheese sauce to cover thinly the bottom of a casserole dish.