Skip to main content

Lasagna

Image
By
In a world of stress and hardship, everyone needs some lasagna. :) Once you have the elements of the recipe made, it's pretty simple to throw together. It's warm. It's comforting. It's, oh, so good!


Ingredients:
1 (16 oz) block firm tofu, crumbled and mashed
1 (10 oz) box frozen, chopped spinach, thawed and drained (can use fresh spinach, chopped)
1 (4 oz) can mushrooms
1 cup chopped olives
1 cup rehydrated ‘chicken’ TVP chunks
2 tsp onion powder
1 tsp of garlic powder
1/2 cup shredded vegan cheese
2 T cornstarch
1 1/2 cups mayo
1 box lasagna noodles, uncooked
36 oz pasta sauce
1-1 1/2 cups vegan cheese sauce
2 cups shredded vegan cheese

Instructions:
Make mayo recipe and vegan cheese sauce recipe ahead of time. 

Combine the first 10 ingredients and mix well.

Layer in a 9x13 pan:
Pasta sauce
Lasagna noodles, uncooked
Tofu mixture
Lasagna noodles
Pasta sauce 

Cover with tin foil and bake at 350°F for 45 minutes. Maybe a few more minutes if it wasn't assembled the night before and had time to sit.

Then add:
Vegan cheese sauce
Shredded vegan cheese

Bake for 15 to 20 more minutes.



Comments

Post a Comment

Popular posts from this blog

Potato Carrot Cheese

By
Everyone needs to try this recipe.  I could sit and dip chips in this cheese at every meal, I think.  I like that it has lots of fiber and nutrients.  It's a little cheaper than some recipes because the base is made from potatoes and carrots.  It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy.   Serve with chips, on broccoli, as macaroni and cheese, on lasagna.  This is so very yummy!
2 comments
Read more

Tofu Dinner Roast

By
This is a wonderful loaf! It's so simple to throw together, and it tastes so good! You can even make it ahead of time and put in the fridge until you want to bake it. Ingredients: 2 - 16oz firm water packed tofu 1 - 6oz bag puffed rice cereal 1 chopped onion 1/3 C melted earth balance 1/3 C braggs liquid amigos 1 Tbsp beef like seasoning Optional - add 1/3 C chopped walnuts Instructions: Crumble tofu into very small, almost mashed, pieces. Add all other ingredients and mix well. Press firmly into a 9 x 13 pan. Bake on 350, covered, for 45 minutes. Uncover and bake for 15 to 20 more minutes. E njoy!!
5 comments
Read more

Vegan Key Lime Pie

By
This is one of our very favorite desserts and often gets requested for birthdays.  It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice  3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.
Post a Comment
Read more