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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.

Without question, my all-time favorite childhood meal was my mom’s manicotti.  It was one of my first meals:  my mom pureed it and fed it to me when I was a baby.  I grew up a typical omnivore.  I loved cheese!

Unfortunately, the manicotti from my childhood features not much more than sauce and noodles with cheese (cottage), cheese (mozzarella) and more cheese (parmesan).  It also has egg in it.  Not vegan!

After I went vegan, I set out to veganize my mom’s manicotti.  I think I did a pretty great job!  This recipe is my own except please note that the Powdered Cheez Blend is not my recipe (I forgot where I got it from).

STEP 1:

Saute in 1-2 T OLIVE or COCONUT OIL:

4 chopped SHIITAKE MUSHROOMS
about 1/4 of an ONION, chopped
several cloves GARLIC, minced
about 1/3 of a bunch of SPINACH, chopped
4 SUN-DRIED TOMATOES, chopped (oil-packed or dried & re-hydrated)
2 T ITALIAN SEASONING blend
1 T DRIED PARSLEY
1/2 t FENNEL SEEDS
1/4 t CRUSHED RED PEPPER FLAKES
dash SALT
dash PEPPER

Remove from heat then add 1/2 T BALSAMIC VINEGAR and set aside.

STEP 2:

With a fork, crumble 1/2 a block (7 oz) of drained FIRM TOFU.

Heat 1/4 C of POWDERED CHEEZ BLEND (see recipe below) in 1/2 C water in a small saucepan until it thickens, then remove from the heat.  Combine the tofu & this cheez sauce.

Set aside about 1/2 a package of DAIYA MOZZARELLA STYLE SHREDS.

STEP 3:

In a large bowl, combine the sauteed veggies, the tofu/cheez sauce blend, and the Daiya.

Stuff filling into 1 pkg MANICOTTI NOODLES and add stuffed noodles to a 9”x13” pan.

To ‘clean’ the bowl that had the filling mixture in it, add the sauce ingredients:  1-25.5 oz JAR SPAGHETTI SAUCE, 1-14.5 OZ CAN DICED TOMATOES, and 1/4 cup water.  Add sauce over the noodles.

Bake covered at 400 degrees for 45 minutes, then 5-10 minutes uncovered.  Wait 10 minutes before eating (that’s the hard part!)

POWDERED CHEEZ BLEND

Process the following in a food processor until finely ground:

3/4 C raw cashews or almonds
1/2 C rolled oats
1/4 C raw sunflower seeds
1 C nutritional yeast flakes
2 T arrowroot
2 t dry mustard
1-2 t garlic powder (I use the lesser amount of garlic & onion, and I use less salt, too)
1-2 t onion powder
2 t sea salt
1 t paprika or chili powder

Store in fridge for up to 2 months. To prepare sauce, whisk 1 part blend to 2 parts water or non-dairy milk in a saucepan, medium heat until it thickens, 2-3 minutes.

"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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