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This is a quick vegan lasagna I whipped up tonight. My goals were:
- to use up some lasagna noodles I’ve had in my pantry for a long time.
- to use fewer noodles, to substitute vegetables (zucchini and cauliflower) for some noodles.
- to use a packet of Road’s End Organics Cheddar Style Gluten Free Chreese Sauce Mix that I had in the pantry.
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.
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.
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.
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.
Thank YOU– for making your lasagna without meat and dairy.
This chili soup recipe is VERY flexible. Today I made it with the veggies I noted, but on other occasions I’ve included cabbage, cauliflower and/or kale. I’ve also had success using a package of soy chorizo for the meaty component (be aware that different brands are more or less spicy). Of course, you can omit the meatless meats if you need to make it gluten free. Substitute some mushrooms instead! Feel free to use what you have or what you like. According to my palate, this is “medium” spicy. It has tons o’ flava!
NOTE: Use a very large soup pot. My largest pot (8 quart) was full to within 2 inches of the top.
CHOP/SET ASIDE THESE VEGGIES:
1 onion
1 green or red pepper
2 large carrots
2 celery stalks
6 cloves garlic (mince)
4 medium Yukon Gold potatoes
1 pkg (12 oz) frozen corn
COMBINE THESE LIQUIDS:
~5 cups veggie broth or water
28 oz can crushed tomato with basil
14 1/4 oz can diced tomato (no added salt)
15 oz can tomato sauce (no added salt)
2 T tamari
SET ASIDE THESE VEGGIE MEATS:
*6 cups cooked beans (i.e. black, pinto, kidney, red, garbanzo)
1 link (chopped) Field Roast Mexican Chipotle Sausage (these are very spicy on their own)
1 pkg meatless ground (Gardein or Yves)
*Note: 3 cups dry beans yields about 6 cups cooked
COMBINE THESE SEASONINGS:
2 T brown sugar (organic)
1 T chili powder
1 T cumin
1 T basil
1 T nutritional yeast
1/2 T smoked paprika
1/2 T coriander
1/2 T oregano
1 t taco seasoning blend
1/2 t salt
1/4 t chipotle
1/4 t garlic powder
4 t salt free broth powder + 1 cube broth (omit if using liquid broth)
ASSEMBLY:
Saute the veggies (except the frozen corn) and the seasonings in 1/2 T coconut oil for several minutes (medium heat). Gradually add everything else. Simmer until the potatoes are done, about an hour. Portion in pint size jars and freeze. Makes…a LOT! (about 13 1/2 pints)
