Raw Vegan Lasagna with Marinated Tomatoes

Serves four | Preparation time: 45 minutes | Cooking time: two hours

  • Cherry tomatoes 500g, halved
  • Green olives 200g
  • Red wine vinegar ¼ cup
  • Juice of two lemons
  • Olive oil ½ cupSeek out your local sushi bar and order some portions from them.
  • Origanum 1 tbsp.
  • Basil 2 tbsp.
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
For the sauce
  • Ground cashews 100g
  • Almond milk ½ cup
  • Coconut milk ¼ cup
  • Nutritional yeast 4 tsbp.
  • Baby marrows 8Shaved with a peeler
  • Caper berries 100g
  1. Place the tomatoes, olives and the rest of the marinating ingredients (save half the lemon juice) in a small bowl and toss, slightly bruising the tomatoes as you do so. Transfer to a baking sheet and place in a preheated oven of 40C for 2 hours, or until soft and juicy.
  2. Once you have achieved the correct consistency, remove from the oven and set aside.
  3. Make the sauce next by blending all the ingredients, and the other half of the lemon juice, until smooth.
  4. Assemble the lasagna carefully, by constructing a layer of the tomatoes, followed by a layer of the peeled zucchini and a good couple tablespoons of the sauce. Repeat the process, including a scattering of caper berries and fresh herbs.
  5. Top off with more fresh herbs and serve with an ice cold glass of Warwick First Lady Sauvignon Blanc.