Vegan Lasagna Recipe

Vegan Lasagna Recipe

vegan lasagna recipe

Vegan Lasagna Recipe

I really love this vegan lasagna recipe. I mean…I REALLY REALLY LOVE LASAGNA.

 

For this vegan lasagna recipe you will need to following ingredients:

1-2 jars of your favorite vegan tomato sauce

8 – 10 Lasagna noodles

Creamy Filling: My creamy filling is the same as the filling in my vegan stuffed shells.

3  Cups of soaked cashews.

1 cup cashew milk (or any nutmilk/ dairy free milk)

2/3 Cup of diced onions

1 Cup of Textured Vegetable Protein (This is my favorite brand)

5  Cloves of garlic

1  tsp of mushroom seasoning

1/3  cup of corn oil ( or any oil you prefer. Olive oil goes well here)

2 cups of vegetable broth (low or no sodium)

Salt (to taste)

Ground black Pepper

Dried Oregano

Dried Basil

Dried Parsley

Vegetable Layers: I like to add any combination of shredded  carrots, spinach, mushrooms, zucchini, sun dried tomatoes,  squash, and eggplant. It’s entirely up to you.

 

Directions:

1. Boil your lasagna noodles, then set aside to cool.

2. In a medium skillet heat 1 tsp of your oil. Add your diced onion and one clove of garlic minced. Saute until onions become translucent.  Add your textured vegetable protein, mushroom seasoning, and vegetable broth to the skillet. Turn your heat down to med-low and let simmer while stirring occasionally. If the TVP looks dry, add more water.

3. In a high powered blender such as a blendtec or vitamix, add your soaked cashews, cashew milk, remaining corn oil, and 1-2 garlic cloves. If you’re a terrible human like me and can’t be bothered to soak your cashews overnight, boil them for 10 minutes instead. Blend the ingredients until you get a rough paste that resembles lumpy cream cheese.

4. Preheat your oven to 375 degrees F.

5. Fold your TVP and cashew cream mixture into a small bowl. Season with salt, onion powder, basil, oregano, black pepper, and garlic powder to your own tastes. I don’t actually measure anything in my kitchen and adjust my seasonings/ingredients based on what I think the meal needs. If you need more black pepper, BY ALL MEANS ADD IT :).

6. Saute the veggies you plan to add you your vegan lasagna recipe in a little oil, salt and pepper. Then set them aside.

7. In a large  well oiled baking dish, layer your ingredients. I tend to do mine in the order pasta, veggies, cashew cream, and then sauce. I continue until i’m out of ingredients. I happen to think most vegan cheeses that you can buy at the store taste awful, so I do not add them to my lasagna. If you like the daiya mozzarella, you could add some on top to make a prettier casserole.

8. Put your lasagna in the oven and bake until the top is nice and crispy and bubbly.

 

 

One Response to “Vegan Lasagna Recipe”

  1. Artie says:

    You can always tell an expert! Thanks for conuirbtting.

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