Lasagna
*** Disclosure: This is a modified version of the recipe from "One Green Planet." ***
Ingredients:
16 oz. whole wheat lasagna noodles
1 25 oz. jar spaghetti sauce*
1 3/4 cup mushrooms, diced
1 package non-dairy cream cheese (Recommended: Toffuti)
1 package soft tofu
1/2 bunch basil, diced
1 25 oz. jar crushed tomatoes
1 bunch broccoli florets, diced
2 large onions, diced
1 red pepper, diced
3 cloves garlic, crushed
1 package soy protein crumbles (Recommended: Boca Vegan Crumbles)
2 cups vegan shredded mozzarella (Recommended: Daiya)
Pepper to taste
2 tablespoons Seaweed Gomasio (optional)
1/4 cup flaxseeds
Olive oil
Directions:
Preheat oven to 400 degrees (F).
Place olive oil in a skillet on medium heat and cook the mushrooms for a few minutes until tender. Set aside.
Sautee onions and garlic on high for three minutes, then add the crushed tomatoes, and soy protein crumbles. Cook on low – medium heat while stirring for another five minutes.
In a large bowl, combine the tofu and non-dairy cream cheese with a potato masher. Mix in the basil and pepper.
Mix together the red pepper and broccoli.
Spread a thin layer of the spaghetti sauce on the bottom of the lasagna pan. Top with lasagna noodles. Layer the noodles with the non-dairy cream cheese mixture, followed by the flaxseed, pepper and broccoli, vegan crumble mixture, mushrooms, and non-dairy mozzarella. Repeat until your lasagna pan is almost full. Top the last layer of lasagna noodles with the remaining spaghetti sauce and finish with non-dairy mozzarella.
Cover with foil and bake for 45 minutes.
*Tip: Look for a brand of sauce that lists "tomatoes" as its first ingredient, not "puree."
Ingredients:
16 oz. whole wheat lasagna noodles
1 25 oz. jar spaghetti sauce*
1 3/4 cup mushrooms, diced
1 package non-dairy cream cheese (Recommended: Toffuti)
1 package soft tofu
1/2 bunch basil, diced
1 25 oz. jar crushed tomatoes
1 bunch broccoli florets, diced
2 large onions, diced
1 red pepper, diced
3 cloves garlic, crushed
1 package soy protein crumbles (Recommended: Boca Vegan Crumbles)
2 cups vegan shredded mozzarella (Recommended: Daiya)
Pepper to taste
2 tablespoons Seaweed Gomasio (optional)
1/4 cup flaxseeds
Olive oil
Directions:
Preheat oven to 400 degrees (F).
Place olive oil in a skillet on medium heat and cook the mushrooms for a few minutes until tender. Set aside.
Sautee onions and garlic on high for three minutes, then add the crushed tomatoes, and soy protein crumbles. Cook on low – medium heat while stirring for another five minutes.
In a large bowl, combine the tofu and non-dairy cream cheese with a potato masher. Mix in the basil and pepper.
Mix together the red pepper and broccoli.
Spread a thin layer of the spaghetti sauce on the bottom of the lasagna pan. Top with lasagna noodles. Layer the noodles with the non-dairy cream cheese mixture, followed by the flaxseed, pepper and broccoli, vegan crumble mixture, mushrooms, and non-dairy mozzarella. Repeat until your lasagna pan is almost full. Top the last layer of lasagna noodles with the remaining spaghetti sauce and finish with non-dairy mozzarella.
Cover with foil and bake for 45 minutes.
*Tip: Look for a brand of sauce that lists "tomatoes" as its first ingredient, not "puree."