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Vegan Lasagna - IMG_2246

This is a quick vegan lasagna I whipped up tonight.  My goals were:

Chreese Sauce Mix - IMG_2237

Lasagna Ingredients - IMG_2238

INGREDIENTS:

6 Lasagna noodles:  Cook them partially and set aside

1 Zucchini, sliced lengthwise in 1/4″ strips
Cauliflower, sliced in 1/4″ strips
Artichoke hearts

Make 1 packet Road’s End Organics Cheddar Style GF Chreese Sauce Mix
OR use some Daiya Cheddar Style or Mozzarella Style Shreds
OR make some vegan cheese sauce from a homemade dry mix (i.e. recipes in The Ultimate Uncheese Cookbook, by Jo Stepaniak)

1- 26 oz jar pasta sauce
1 C Italian Mushroom Saute

Italian seasoning blend
Garlic powder
Crushed red pepper flakes

ASSEMBLY:

First Layer

Use a square glass pan.  Spoon some pasta sauce on the bottom.  Add 2 noodles.  Spread vegan cheese sauce (or shreds) over the noodles.

Vegan Lasagna - IMG_2239

Second Layer

Set some zucchini slices, cauliflower slices and artichoke hearts on top of the cheese.  Spoon some Italian Mushroom Saute and pasta sauce over the vegetables.

Vegan Lasagna - IMG_2241

Repeat the layering process 3 times.  Spread the remaining pasta sauce on top, then sprinkle with Italian seasoning blend, garlic powder and crushed red pepper flakes.

Vegan Lasagna - IMG_2242

Line the bottom of the oven with a piece of foil to catch any bubbly overflow.

Bake at 375 degrees, covered for 35 minutes.  Continue baking uncovered for 25 minutes, to evaporate excess moisture.  Turn off the oven, crack open the door and let it rest in the oven for another 10-15 minutes.

Makes 4 servings.

Vegan Lasagna - IMG_2245

Thank YOU– for making your lasagna without meat and dairy.

Italian Cannellini Bean Burgers - IMG_2228

WET INGREDIENTS:

1-2 cloves garlic, minced
chopped onion (~1/4 to 1/3 cup)
chopped red pepper (~1/4 to 1/3 cup)
1- 15 oz can organic Cannellini (white kidney) beans, rinsed & drained
1 T tahini
1 T balsamic vinegar
1 t capers

DRY INGREDIENTS:

1/4 C ground sunflower seeds
1/2 C oat flour (GF)
dash garlic powder
dash salt
1/8 t crushed red pepper flakes
1/4 t fennel (crushed with mortar & pestle)
1 t dried basil
1 t Italian seasoning blend
1 T nutritional yeast

ASSEMBLY:

Use a small food processor to puree the wet ingredients.

In a large bowl, combine the wet puree with the dry ingredients.

Divide the burger “dough” into 4 balls.  Pour a drop of olive oil on your hands to handle it easier.  The burger dough will be sticky and soft– don’t panic!!  Create 4 patties.  You can just drop the ball right onto parchment paper and then flatten into a patty.

Refrigerate the patties on parchment paper for at least 30-60 minutes before cooking.  The time will allow the excess moisture to soak into the oats, which will bind the burgers.  Trust me!

Italian Cannellini Bean Burgers - IMG_2220

Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil).  It should take about 10 minutes per side.  Shake the pan periodically to make sure they aren’t sticking.

Italian Cannellini Bean Burgers - IMG_2225

Serve these burgers with a dollop of spaghetti sauce.  If you want to dress it up more, add vegan cheese, kalamata olives, and fresh basil.

THANK YOU for not eating animals.

Cows - IMG_9373

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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