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One of my favorite all-time vegan favorites straight from Italy!
Here's one of my all-time *vegan* favorites:
VEGAN LASAGNA
Sauce:
VEGAN LASAGNA
Sauce:
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1 pound of carrots, grated
3 good sized onions, chopped fine 3 stalks of celery, chopped Olive oil to sautee |
6 small cans of tomato sauce
veggie broth Basil Salt and pepper to taste |
Saute veggies in about 1/4 c. olive oil until soft. Add veggie broth and simmer until most of liquid is gone. Add tomato sauce, basil, salt and pepper. Simmer at least half an hour. That's it. Most delicious sauce I've ever eaten and comes directly from Italy where my brother, Curtis, served a mission. His recipe, however, is for carnivores and calls for 3 or 4 types of meat. Send me a message for this version.
Tofu ricotta (courtesy of Clean Food by Terry Walters):
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3 garlic cloves, minced
1 medium sweet onion, chopped 2 tsp. extra virgin olive oil 2 stalks celery, diced 1/2 c. packed fresh basil leaves, chopped 1/2 c. packed fresh parsley, chopped |
1-14 oz. pkg. extra-firm or firm tofu, pressed
3 tbsp. nutritional yeast flakes 1 tbsp. fresh lemon juice 1/2 tsp. cayenne pepper or red pepper flakes (optional, but delicious) salt and pepper to taste |
Rinse tofu and wrap in paper towels and tea towels. Place on cutting board or place and put a few heavy cookbooks on top. Press for about 20-25 minutes to drain all moisture. Saute the garlic and onions in oil for about 5 minutes. Season with salt and pepper. Add chopped celery, basil and parsley and saute for another 5 minutes. At this point, you can also add other greens, like spinach, if you would like. Yum! Crumble the tofu into the skillet of veggies and herbs. Stir in remaining ingredients and cook for 8-10 minutes or until most of the moisture is cooked off.
Assemble your lasagne, beginning with a layer of sauce, then your noodles, then more sauce and the ricotta mixture. Continue layering for 3-4 layers. Bake as usual—375 degrees for about 30-40 minutes or until set. You may also convert this to large stuffed shells if you would like. I've done both and they are delicious! This ricotta is amazing. You would never believe it's vegan.
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All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, click a button on any page to send email with details of the request.