REAL Veg, REAL simple !

I dedicate this blog to all those who ask us all the time "What does a vegan/vegetarian eat?" ....
This is it, the food on my plate !

It's not weird, it's not impossible and YES, it is TASTY! .... can't you tell?

Sunday, October 24, 2010

Mamma mia, la mia lasagna!

I'm not in the mood for writting enticing commentary, just look at the picture and get to it.

Vegan Lasagna
                                                                                                                     Serves 6
For sauce:
1 can crushed tomato
1 can fire roasted diced tomato
1/2 small yellow onion, diced
1 carrot. diced
2 stalks of celery, diced
1 cup frozen peas or 1 cup fresh broccoli chopped
1 tablespoon garlic, crushed
salt and pepper
4 tablespoons olive oil

1 block of soy mozzarella style cheese
1 water packed, extra-firm tofu block
1 package lasagna noodles, (no boiling required type, like Barilla)
1 package of soy crumbles, like Morningstar or Lightlife
OR  1 package of Italian sausage crumbles, like Match

Preheat oven at 400F.
Heat olive oil and sautee onion, celery, carrots and garlic. Season with salt and pepper. When onion starts to have brown spots, add both cans of tomato and frozen peas. Let cook for 20+ minutes. Pour into blender and blend. You want to aim for a semi-smooth consistency, but be careful not to blend so much that you end up with baby food. If you have chosen to make this meat marinara like, then while the sauce is still in the blender, reuse the same pot you made the sauce in and brown the crumbles. Turn off heat. Add the sauce back to the pot and mix into crumbles. You will only end up using about half of the sauce for the lasagna. The rest I store in a mason jar in the fridge for a week or you can pour into baggies or freezer safe container and store in freezer for months. Don't worry you won't store for that long, the sauce is good and it's so convenient to have ready made sauce for the mid-week hurry as pizza sauce or over pasta.

For tofu-cheese mixture layer first drain water out of tofu container. Cut tofu block into four pieces and with your hands over the sink, squeeze out as much water as you can. Once you have squeezed out water place tofu in medium sized mixing bowl. Crumble tofu with fork. Shred entire block of soy mozzarella cheese on top of tofu mixture, then mix tofu and cheese together.

In a glass dish ladle some sauce at bottom so the first layer of lasagna noddles won't stick. Next place first layer of lasagna noddles Next ladle a layer of sauce, spreading it out so the layer of noddle is completely covered. Next spread a layer of tofu-cheese mixture. Next another layer of noddles, then sauce, then tofu-cheese mixture again. So on until you end up with tofu cheese mixture at very top. At this point I like to add some extra cheese on top for nice melting effect.

Bake for about 35 minutes, until you can see all cheese has melted and sauce is bubbly.


1 comment:

  1. Mmmmmmmmmmm. Both new recipes look SO good! I am happy to see that the Italians have infiltrated your repertoire. ;)


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