Vegan Couscous Bake

I called this this vegan lasagne at first, but my flat mates did not agree with that so stay updated for a proper veg lasagne post!

If you are a big fan (like me) of courgettes and mushrooms, this vegan recipe is just for you!

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For this to happen you need to have:

• couscous (3/4 of a cup)
• 2 tea spoons of Chia seeds
• 3 courgettes
• 3 large mushrooms
• 1 medium size onion
• some sun dried tomatoes
• ​chilli powder
• sea salt
• olive oil​

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Start with boiling a kettle and pre-heating the oven. First of all, prepare couscous: in a shallow bowl mix dry couscous and chia seeds (go superfood!) and pour it over with some boiling water. Leave a mixture for 15 minutes covered with a tin foil. Meanwhile chop all the vegetables.

Pour some olive oil into a frying pan and bake courgette slices there. Couple minutes on medium heat should be enough - then pile them up in a plate. Repeat the same with large mushroom slices sprinkled with sea salt. 

Now prepare your couscous: sizzle finely chopped onion in a shallow frying pan. Meanwhile dice sun-dried tomatoes and mix them with onion. Add in couscous/chia mixture and try to make it as tight as possible by pressing it in a pan with spoon. 

All you need to do now is to pile everything in a lasagne dish. Start with courgettes, then add some couscous on top and press it firmly. Sprinkle some salt and chilli powder and then lay out mushrooms. Add a layer of couscous again. Repeat it few times and for the top layer mix mushrooms and courgettes and decorate with some chilli powder. Sprinkle some dry parsley on top and pop it to the oven (160 C) for an hour. Meanwhile listen to Spotify or watch some TV with a glass of wine. 

Tip: if you want dish not to be loose, you need to leave it in lasagne plate over night. The next day you will be able to cut firm beautiful slices. Simple as it sounds!

Enjoy and thanks for reading!
With love, VK