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Wednesday, August 10, 2016

Vegan Lasagna

When I first became a vegan, I didn't ever think I would be able to have meals like lasagna again. Then I discovered TVP, textured vegetable protein. It's a soy product that's used as a meat substitute. Turning it into a italian sausage crumble is nearly life changing. This dish was inspired by Vegan Cooking with Love.

Preheat your oven to 350 degrees

The second thing you need to do is make the "sausage"
1 cup of boiling water
1 cup of TVP
4 tbsp soy or tamari
1 tbsp fennel
1 tsp ground sage
1 tsp onion powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp garlic powder
2 tbsp red wine vinegar
3 - 4 cups of your favorite spaghetti sauce or marinara. Depends on how saucy you like your sauce.

Combine everything but the spaghetti sauce and set aside so all of the flavors can meld together.

Next it's ricotta time and here is what you will need.
1 - 14 oz pkg of organic extra firm tofu drained
1/4 cup of nooch (nutritional yeast)
2 tbsp extra virgin olive oil
1 tbsp garlic powder
2 tbsp lemon juice (I think I used 3 tbsp. it's up to you. Just taste it as you go along.
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste

Put everything in a food processor and process until smooth and creamy.

Combine the tvp mix and spaghetti sauce.

When it comes to the lasagna, you can use whatever you like. I used no boil lasagna sheets and the lasagna turned out really well.

In a 8 x 8 pan, spread a little tvp meat sauce on the bottom of the pan, had two lasagna sheets, spread a layer of the soy ricotta, a thin layer of sausage crumble and three more lasagna sheets. It's ok if they overlap too. Just keep repeating until the pan is full. Your last layer should be the tvp meat sauce.

If you like, you can add your favorite vegan mozzarella if you like. Bake for about 45 minutes and it's done.






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