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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.

Spaghetti can be a quick dinner requiring little more than heating spaghetti sauce & cooking pasta.  But jarred sauce is not too exciting.  This “meaty” add-in turns a plain spaghetti dinner into something much more tasty, nutritious, and satisfying.  You can also incorporate it into lasagna, manicotti and more…

Make this large batch and portion into 1/2 cup size glass freezer jars.  It will make about 10 servings.  Freeze.  Then, on “spaghetti night,” just thaw and heat up one jar (1/2 cup) Italian Mushroom Saute into 1/2 jar (26 oz jar size) of vegan spaghetti sauce (Serves 2).

Italian Mushroom Saute (with Carrot)

1 T Coconut Oil (for the pan)

1 Carrot and/or 1 Red Pepper (chopped)
1 Medium Onion (chopped)
Several Cloves Garlic (to taste) (minced)

Dash salt & pepper
1 T dried basil
1 T Italian Seasoning Blend
1 T Nutritional Yeast Flakes
1/8-1/4 t Crushed Red Pepper Flakes

15 med-large Crimini Mushrooms (chopped)
10 med-large Shiitake Mushrooms (chopped)

1 T Vegan Worcestershire Sauce (i.e without anchovy)
1 T Balsamic Vinegar
1 T Vinegar from Kalamata Olive Jar

6 Kalamata Olives (pitted and minced)
2 Sun-dried Tomato (oil packed or dried & rehydrated; minced)

1 T Red Cooking Wine

In a large saute pan, heat the oil on medium heat and gradually add the ingredients in the following order:

  1. Onion, Garlic & Carrot/Red Pepper + Spices
  2. Mushrooms
  3. Worcestershire, Vinegars
  4. Olives, Tomato
  5. Cooking Wine

It’s done when the mushrooms are cooked and the liquid is reduced.

Italian Mushroom Saute (with Red Pepper)

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