Vegetable lasagna

We love all sorts of oven-baked dishes, but especially vegetable lasagna. And we especially loved the delicious lasagna that was served at our first Entrepreneurship Dinner in November. Credits for the recipe are going out to Ibrahim D Yildirim and the hard-working entrepreneures who made this dinner a success!


Ingredients (approximately):

1-2 broccoli
1 medium cauliflower
2-3 parsnips
1-2 carrots
1 package champignons
2-3 peppers
Lasagna plates
Mango chutney
Mornay (Bechamel) sauce
1 can of mashed tomatoes


The Sauce:
First cook the “hard” vegetables like parsnips and carrots with a bit of oil so they would get softer. Then add the brocooli and cauliflower and let it cook for 5-7 minutes before adding the tomato sauce and all the “soft” vegetables like mushrooms and peppers. Add some spices like salt and pepper. Then add also mango chutney and let it cook (not boil!) for 10-15 minutes. If the mix is too stiff, then add a cup of water to make it more fluid, do this before cooking it for 10-15 minutes.

Making the layers:
First butter the bottom of the lasagna plates with some oil/butter so the plates won’t stick. If you are using plates with corn – the darker ones, then boil them 3-4 minutes before so they become softer. No need to butter the normal plates. Then put a layer of lasagna plates in the bottom of the oven dish, followed by a layer of the sauce, and a bit of mornay sauce. Throughout the dish, the layers should follow the logic of: plates, sauce and mornay sauce. Try not to finish off with plates on the top since it will just burn and become hard.  In the end, add some cheese on top and put in the oven for 25-30 minutes at 180-190 degrees.

Photos by Teodora Bankovska


Cauliflower Rice with Spicy Vegetable Sauce – International Day Special!

On the last day of October, Det Visionære Køkken had a wonderful opportunity to participate in the International Day at VIA UC Horsens. There were 20 countries taking part in total and so, of course a lot of very interesting dishes were served 😉 Needless to say, we were more than happy to introduce our concept and invite people to join our dinners. Our food went really fast and the feedback was overwhelmingly positive! Thank you everybody for coming to our stand, being interested in the project and for helping us to reduce foodwaste!

Spicy vegetable sauce:

4-6 servings.

1 can full fat coconut milk (400 ml)
250 ml strong vegetable or chicken stock
3 onions
3 cloves of garlic
1 zuccini
4-6 carrots
1 apple
2 red peppers
2 tbsp yellow curry paste
2 cm peeled ginger
½-1 fresh medium strong chili (or 1/2 tsp chili flakes)
1 tsp salt
1 tbsp ground curry
1 tsp ground cumin
Oil/butter for frying
Optional: a dash of coconut sugar to taste
If you are making a big amount; use a few potatoes and leek as filling in the sauce.


Wash and clean the vegetables and cut them into appropriate pieces. In a big pot heat some coconut oil or butter, add the onions and garlic and sauté for a few minutes. Add the ginger, chilli, curry and cumin and let it release its flavours.

Throw the vegetables and the stock in the pot, bring it to boil and leave it to simmer for 30-40 minutes.

Once the vegetables have gone soft you blend it all together. If there’s a lot of water in the pot pour some of it into a bowl before blending. It’s easier to adjust the consistency afterwards. Add the coconut milk and salt. Start out by adding 1 tbsp. of the green curry paste for a taste. If you want a stronger taste go ahead and add more.

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Spicy vegetable sauce – still in progress 🙂

Cauliflower rice:

This part is easy! You make it either raw or cooked, but the raw version has more nutrients. Start by grating the cauliflower on the rough side of a grater.
If you want the raw version you are pretty much done now, just sprinkle a bit of salt over it.

If you want the cooked version you put the cauliflower in a pot and put the kettle on. Pour the boiling water over the rice and leave for 3 minutes. Use a colander to drain the rice.



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Our hard-working DVK team in action!

Photos by Teodora Bankovska


Stuffed peppers




4 peppers (any color preference works)
8 tomatoes (fx cherry tomatoes)
7-8 mushrooms (fx champignons)
2-3 carrots
1-2 onions (we had red ones)
1 eggplant
200 g cheese (Gouda)
200 g feta
(olive) oil
black pepper + salt

Cut the peppers in half and place them on the oven dish. Sprinkle the peppers slightly with (olive) oil and set them aside for a bit. Cut tomatoes, mushrooms, onions and eggplant into small pieces. Then grate carrots and both cheeses, and mix it together with all other ingredients. Add some salt and pepper to the whole mix and fill up the peppers. If you have some extra cheese left, feel free to place it on top of each pepper, the result will be extra cheesy 😉

Pictures by Teodora Bankovska.