Everyday cooking
Toast Sandwich Tower
Are you ready for a Toast sandwich tower? We challenge you to make the biggest sandwich ever with your favourite Violife products! Perfect for sharing!
![prep time]()
Cooking time10 minutes![preparation time]()
Prep time5 minutes![servings]()
Servings1 portions
- 100 g Violife Mozzarella flavour grated
- 30 g Violife Prosociano, grated
- 8 parboiled flat lasagna noodles
- fresh basil leaves
FOR THE SOY MINCE:
- 2 tbsp olive oil
- 1 white onion, finely diced
- 100 g vegan alternative to mince meat
- 1 small carrot, finely diced
- 2 cloves garlic, minced
- 1 tsp chili flakes
- 2 tbsp tomato paste
- ½ cup red wine
- 1 cup passata
- salt & pepper to taste
FOR THE VEGAN BECHAMEL SAUCE:
- 100 g Violife Mozzarella flavour grated
- 60 g Violife VIOBLOCK
- 200 g vegan cream
- 60 g flour
- 250 g oat milk
- 1 tsp grated nutmeg
- In a frying pan, sauté the onion in olive oil until translucent, roughly for 5-7 minutes. Add vegan mince and break up with a wooden spoon. Sauté until golden.
- Add carrot, garlic, chili, tomato paste and season. Stir for a couple of minutes until fragrant. Add red wine and allow to evaporate. Pour in passata and stir.
- Simmer for 10-15 minutes until the sauce thickens.
- To make the vegan bechamel sauce, melt VIOBLOCK in a pot. Add flour and whisk until golden. Pour in vegan cream and oat milk and whisk until creamy. Add nutmeg and Violife Mozzarella flavour grated and whisk until melted. Remove from heat.
- Place the parboiled lasagna on a lined baking tray and top with a dollop of vegan bechamel. Then place another lasagna sheet on top, forming a cross. Top with another dollop of vegan bechamel, a spoonful of vegan mince. Fold the lasagna pockets securing the edges with each other.
- Top with another dollop of bechamel and some grated Violife Mozzarella flavour and Prosociano.
- Repeat the process with the rest of the pockets and place in a preheated oven at 200°C for 25-30 minutes until golden.
- Garnish with basil leaves and serve warm.
