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Mexican Lasagne

kept bylaerkin

Tofu Sauce
300g silken tofu, whisked until smooth
2 shallots, thinly sliced
2 tablespoons black sliced olives
2 tablespoons nutritional yeast
juice of one medium lime
salt and pepper, to taste

Tomato Sauce
500g jar of your favourite pasta sauce
1 tablespoon sugar
1 tomato, diced
1/2 red capsicum, diced
2 garlic cloves, crushed
1/2 teaspoon cumin
1/4 teaspoon chilli powder
salt and pepper, to taste

1 large zucchini, peeled into noodles
pack of lasagne sheets or tortillas
2 handfuls of baby spinach
500g can of mixed beans, drained
olive oil
1 shallot, thinly sliced
1 tablespoon black sliced olives
coriander leaves, to garnish
my guacamole, to garnish (optional)



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