Cheesy Vegan Gnocchi Bake
This delicious vegan gnocchi lasagna bake is rich, hearty and very satisfying! With a layer of roasted gnocchi, a red wine tofu bolognese, bechamel sauce and vegan cheddar and mozzarella this is the ultimate comfort food dish!
Servings 6 people
Ingredients
- 900 g (2 lb) fresh potato gnocchi*
- 1 Tablespoon olive oil
Tofu Bolognese:
- 1 Tablespoon olive oil
- 1 large onion finely chopped
- 3 sticks celery finely chopped
- 4 medium carrots diced
- 4 cloves garlic peeled and crushed
- 560 g (20 oz) extra firm tofu** grated
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 2 Tablespoons tomato puree (paste)
- 180 ml (¾ cup) vegan red wine
- 1 400 g (14 oz) tin chopped tomatoes
- 1 Tablespoon dark soy sauce
- 1 Tablespoon vegan worcestershire sauce (Henderson's relish)
- salt and pepper
Bechamel:
- 50 g (3 ½ Tablespoons) vegan butter
- 50 g (6 Tablespoons) plain (all-purpose) flour
- 550 ml (2 ¼ cups) unsweetened non-dairy milk (I use soy)
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 2 Tablespoons nutritional yeast
- 1 Tablespoon lemon juice
To Assemble:
- 120 g (4 oz) vegan cheddar cheese grated
- 200 g (7 oz0 vegan mozzarella cheese sliced
Instructions
- Heat the oven to 200℃/180℃ fan/400℉/gas mark 6. Tip the gnocchi into a large lasagna dish and drizzle with olive oil. Roast for 20-25 minutes until golden, giving them a stir every now and again.900 g (2 lb) fresh potato gnocchi*, 1 Tablespoon olive oil
- Meanwhile, heat the olive oil in a large pan and add the chopped onion, celery and carrot. Cook over a low heat for about 10 minutes until softened.1 Tablespoon olive oil, 1 large onion, 3 sticks celery, 4 medium carrots
- Add the garlic and grated tofu to the pan and cook for another 5-10 minutes, stirring often.4 cloves garlic, 560 g (20 oz) extra firm tofu**
- Add the smoked paprika, oregano, thyme, rosemary, bay leaves and tomato puree, cook for another minute while stirring.2 teaspoons smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, 2 bay leaves, 2 Tablespoons tomato puree (paste)
- Add the red wine and cook until it has mostly evaporated then add the tinned tomatoes, soy sauce, worcestershire sauce, some salt and pepper and a splash of water. Cook for 10-15 minutes, stirring every now and again. Taste and add more seasoning as desired.180 ml (¾ cup) vegan red wine, 1 400 g (14 oz) tin chopped tomatoes, 1 Tablespoon dark soy sauce, 1 Tablespoon vegan worcestershire sauce (Henderson's relish), salt and pepper
- To make the bechamel, melt the butter in a pan over a low heat then stir in the flour, Cook while stirring for a couple of minutes.50 g (3 ½ Tablespoons) vegan butter, 50 g (6 Tablespoons) plain (all-purpose) flour
- Whisk in the milk a little at a time, stirring well after each addition to make sure there are no lumps.550 ml (2 ¼ cups) unsweetened non-dairy milk (I use soy)
- Whisk in the onion and garlic granules, nutritional yeast, lemon juice and some salt and pepper then bring the mixture up to the boil while whisking. Once it has thickened remove the pan from the heat.1 teaspoon garlic granules, 1 teaspoon onion granules, 2 Tablespoons nutritional yeast, 1 Tablespoon lemon juice
- Spread the bolognese sauce over the layer of gnocchi. Pour the bechamel on top and spread it even. Scatter over the grated cheddar and arrange the mozzarella slices on top.120 g (4 oz) vegan cheddar cheese, 200 g (7 oz0 vegan mozzarella cheese
- Bake for about 20 minutes until golden and bubbling.
Notes
- *Shelf stable gnocchi should also work fine.
- **You can also use vegan mince, grated tempeh or cooked brown lentils.
- See post above for tips, details and step-by-step photos.