Kimchi Lasagne
“Chef student Ben Summers created this amazing vegan kimchi lasagne, with layers of marinated tofu, gluten free pasta and kimchi, covered in vegan cheese sauce and topped with sesame seeds. On our Vegan Chef Diploma my students create dishes for recipe development projects. Bens’ recipe is a great example of the creativity and professionalism my students have.”
Prep time - 35 minutes
Cook time - 20 minutes
Difficulty - Medium
Serves / makes - 2 starter portions
Ingredients
100g gram flour
5g psyllium husk (fine)
3T aquafaba
400g firm tofu (weight with water)
1T gochujang paste
1T doenjang paste
Salt
1t demerara sugar
125ml unsweetened oat milk
1T cornflour/ cornstarch
2T nutritional yeast
Black & white sesame seeds to garnish
Vegetable oil
200g Kimchi, finely shredded
Equipment
Clean tea towels
Pasta machine
Tofu press
Large frying pan
Oven
Bowls for marinating
Small saucepan
Whisk
Ramekin
Clean glasses or circular cutting tools
Method
Mix gochujang paste, sugar and a generous pinch of salt in a bowl. In a separate bowl mix doenjang paste and a generous pinch of salt.
Using a glass cut the tofu into a cylinder. Cut the cylinder in half widthways to create 2 smaller cylinders. Cut them in half again so you have 4 cylinders.
Take 2 cylinders and cover them in the gochujang mix, and the other 2 in the doenjang mix.
Make the pasta by combining gram flour, psyllium husk & aquafaba. Mix well & knead to form a dough. Roll dough into thin sheets & cut into circles. Use a slightly smaller glass than before as the pasta will expand when cooked.
Cook the pasta circles in a large pan to ensure they don't stick together. After 1-2 mins they should turn golden yellow. Carefully remove from the water and place on a clean tea towel.
Now the tofu should be well marinated. In a frying pan add vegetable oil and fry the tofu for 2-3 mins on each side on a high heat, or until dark brown.
To make the cheese sauce mix oat milk, cornflour & nutritional yeast to a small pan & whisk until combined. Cook on a medium heat until thick & gooey.
To assemble the lasagne add a layer of gochuchang tofu, then pasta, kimchi, pasta, doenchang tofu, pasta, kimchi, cheese sauce & the sesame seeds on top. Bake for 20 mins at 200c. The sauce should be bubbling & the seeds browned.
To serve, carefully cut around the edge of the lasagne to stop it from sticking to the ramekin then scoop out with a large serving spoon.
If you like this recipe this is the course for you - Vegan Chef Diploma
In just 12-26 weeks, you will experience a rapid evolution; you’ll go from keen home cook to knowledgeable, skilled, creative chef, ready to take your first step on the cooking career ladder.
Kimchi Lasagne
Ingredients
- 100g gram flour
- 5g psyllium husk (fine)
- 3T aquafaba
- 400g firm tofu (weight with water)
- 1T gochujang paste
- 1T doenjang paste
- Salt
- 1t demerara sugar
- 125ml unsweetened oat milk
- 1T cornflour/ cornstarch
- 2T nutritional yeast
- Black & white sesame seeds to garnish
- Vegetable oil
- 200g Kimchi, finely shredded
Method
- Mix gochujang paste, sugar and a generous pinch of salt in a bowl. In a separate bowl mix doenjang paste and a generous pinch of salt.
- Using a glass cut the tofu into a cylinder. Cut the cylinder in half widthways to create 2 smaller cylinders. Cut them in half again so you have 4 cylinders.
- Take 2 cylinders and cover them in the gochujang mix, and the other 2 in the doenjang mix.
- Make the pasta by combining gram flour, psyllium husk & aquafaba. Mix well & knead to form a dough. Roll dough into thin sheets & cut into circles. Use a slightly smaller glass than before as the pasta will expand when cooked.
- Cook the pasta circles in a large pan to ensure they don't stick together. After 1-2 mins they should turn golden yellow. Carefully remove from the water and place on a clean tea towel.
- Now the tofu should be well marinated. In a frying pan add vegetable oil and fry the tofu for 2-3 mins on each side on a high heat, or until dark brown.
- To make the cheese sauce mix oat milk, cornflour & nutritional yeast to a small pan & whisk until combined. Cook on a medium heat until thick & gooey.
- To assemble the lasagne add a layer of gochuchang tofu, then pasta, kimchi, pasta, doenchang tofu, pasta, kimchi, cheese sauce & the sesame seeds on top. Bake for 20 mins at 200c. The sauce should be bubbling & the seeds browned.
- To serve, carefully cut around the edge of the lasagne to stop it from sticking to the ramekin then scoop out with a large serving spoon.
Notes:
Equipment
Clean tea towels
Pasta machine
Tofu press
Large frying pan
Oven
Bowls for marinating
Small saucepan
Whisk
Ramekin
Clean glasses or circular cutting tools