Sunday, December 21, 2014

Vegan Lasagna Recipe (with Tofu Ricotta)

I wanna talk about lasagna. Before realizing that cheese is gross and I don’t want to eat it, I LOVED cheese. Lasagna was a dish that my mom made me love. She loaded it with cheese, and it was delicious.

For a long time after becoming vegan, we never ate lasagna. I just didn’t know how to make it as delicious as it used to be. Until my 2 newest favorite food things: Daiya vegan cheese and TOFU RICOTTA.

vegan-lasagna

Here’s the whole recipe:

Vegan Lasagna
- 1 box lasagna noodles (make sure they don’t have egg)
- 1 block of extra firm tofu (drain it before you use it… or just do what I do and squeeze it over the sink like a sponge right before using)
- 1 jar of yummy marinara sauce (easy to find one that doesn’t include cheese!)
- 1 bag of vegan cheese (Daiya brand is perfect)
- 1 block of tempeh
- some spinach (like 4 cups?)
- vegan ricotta (recipe below!)

Instructions:
- boil lasagna noodles
- cook tempeh in spices so it’s delicious
- whip up some tofu ricotta
- assemble lasagna
- bake at 375 degrees covered in aluminum foil for 45 minutes, uncover and cook another 15 minutes

vegan-lasagna-ingredients

Tofu Ricotta recipe is from here. It’s perfect.vegan-tofu-ricotta-recipe

My tofu ricotta ingredients:how-to-make-vegan-ricotta

I used my Ninja blender to pulse everything together. But I’ve also mashed these together using a fork in a bowl quite successfully. So you don’t need a blender AT ALL.
blender-ricotta

vegan-ricotta-cheese

The more pressed/dry your tofu is, the more crumbly your ricotta will be. It’s easier to sprinkle into the lasagna if it’s drier, but wetter is fine, too.
blender-vegan-ricotta-cheese

This stuff is DELICIOUS. Go ahead and try a spoonful.tofu-ricotta

I cook my crumbled-up tempeh in some spices to make it really flavorful. It better mimics ground beef, then.tasty-tempeh

I put a dab of veggie bouillon, a splash of liquid aminos (or soy sauce), and then a 1/2 tsp each of: onion powder, garlic powder, nutritional yeast, black pepper, and chili powder. spices-in-pan

Add a little bit of water, heat it up, then add the tempeh.spice-mixture-for-tempeh

I simmer it on low heat til all the moisture gets sucked up into the tempeh.tempeh-on-low-heat

I like cooking tempeh this way because it adds a lot of flavor to it. The soy sauce is helpful to make the color a bit darker (like beef).tempeh-cooking

In the meantime, you should be cooking your lasagna noodles. boil-noodles

I had an old vegetarian version of lasagna printed in my DirtyStove cookbook. Here’s the layering diagram I had added.lasagna-layers

My assembly method:
sauce, noodles, sauce, ricotta, spinach, tempeh, daiya, sauce, noodles, sauce, ricotta, spinach, tempeh, daiya, sauce, noodles, sauce, ricotta, spinach, tempeh, suace, daiya, italian spices and a pinch of salt, tin foil

Watch me assemble my lasagna in 35 seconds! :)
If you aren’t seeing the video, watch it here.



Here it is, assembled and ready to go in the oven (don’t forget the tin foil, though):assembled-ready-to-bake

Cover with tin foil, then bake for 45 minutes at 375-degrees, then uncover and bake for another 15 minutes.

ready-to-go-in-oven

Here’s the finished product!cheesy-vegan-lasagna

I absolutely love this lasagna because it’s ooey, gooey, and tastes just like the cheesy lasagna my mom used to make.pan-of-lasagna

The combination of Daiya cheese plus tofu ricotta makes this dish taste extra creamy. I like that I don’t have to use more than one bag of Daiya, since it’s not the healthiest stuff ever. Instead, I complement it with the tofu ricotta, which feels a lot more healthy :)finished-vegan-lasagna

Makes amazing leftovers. In fact, it’s almost better the next day after it has a chance to set in the fridge.

delicious-lasagna

yummy-vegan-lasagna-recipe

There you have it! An entirely plant-based, vegan lasagna. I hope you try it, surprise yourself with how delicious it is, and then cry when it’s all gone. I did.
dirtystove-recipe-pin-lasagna

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