Tag Archives: vegan

Vegan Veggie Lasagna

Well today I really wanted lasagna and wanted to make it with something more than just veggies.  I made up this recipe.   It turned out so delicious and I can’t wait to make it again.   It was gone quick.   This can be made ahead of time and reheated or freeze in portions for quick meals.   I thought it tasted yummier the next day for leftovers!
My instructions are very thorough,  so don’t be scared – this won’t take you 3 hours.   I just wrote a lot to be sure everything was covered.
Ingredients:
*1 can of black beans
*1 firm package of tofu
*12 lasagna noodles (your favorite kind)
*2 cans stewed tomatoes drained well but reserve the liquid of 1 can for recipe
*1 medium onion,  chopped small
*1 red bell pepper,  chopped small
*6 small yellow squash or 1 bigger one
*1 jar of your favorite spaghetti sauce (or your homemade)
*1 carrot cut matchstick or shredded
*2 zucchini, 1 for sauce, 1 for top layer
*2 Tablespoons of minced roasted garlic from jar
*1 Tablespoon of parsley
*1 Tablespoon of oregano
*1 Tablespoon of basil
*1 Teaspoon of garlic salt
*2 Teaspoon of black pepper, divided
*1 can black pitted olives, minced
*2 Tablespoon of Veganaise mayo
Step 1:  Squeeze / drain tofu and break up into a bowl in crumbles that resemble ricotta cheese
Step 2:  Add minced roasted garlic, parsley, oregano, basil, 1 of the teaspoons of black pepper, and the Veganaise mayonnaise to tofu.   Stir up good and try to keep the consistency of ricotta.  Put in fridge until ready to layer lasagna
Step 3:  Cut up the onions, red pepper or use the food processor like me.  Just don’t make them shredded!
-Fry them up in a skillet with 1 Teaspoon of garlic salt and you don’t need to add oil.  If they start to stick add a little water.  Just keep checking and stirring.   We just want to soften them and make them tastier here.
Step 4:  Cut your carrot the way you like,  matchstick or shredded.   If using matchstick make sure they are thin so they cook in oven within 45 minutes.  Cut your zucchini in medium pieces without the seeds, keeping the curve to them.   It looks nice for the top!!   You can remove onions and red pepper after they are soft and translucent and cook matchstick carrots and zucchini to soften them a little.
Step 5:  Using a food processor or blender, mince your black olives. Make sure you drain liquid first. Dump out and set aside on dish.   Then put in black beans (drain out liquid first) and add reserved liquid from stewed tomatoes and blend well.   It should be a little lumpy.
Step 6:  Get a bowl and add the jar of pasta sauce to it then add your carrots and half of the zucchini.  Mix up.  Reserve other half for top layer.
Step 7:  Put just a small amount of sauce on bottom of glass baking pan so that the noodles don’t stick.   Then put 4 lasagna noodles down flat.
Step 8:  Next layer is squash.  Peel squash.   Then use the peeler and peel/ shred 3 mini squash (or half of big)  into the dish on top of noodles.  Make sure to keep away from seeds and only peel squash without seeds into dish.  Arrange them as flat as you can across the noodles.   Dont worry if they don’t look pretty
Step 9:  Add a layer of onions and red pepper mixture.  Make sure to keep enough for another layer.  Add half of the minced black olives.
Step 10:  Break up with your hand, one can of stewed tomatoes across for next layer
Step 11:  Smear bean mixture for next layer
Step 12: Smear a sparse amount of sauce over beans.   VERY THIN
Step 13:  Sprinkle half of the tofu mixture for next layer
Step 14:  Layer 4 lasagna noodles.   Repeat steps 8,9,10,11,12,and 13
Step 15:  Layer 4 lasagna noodles on top,  then arrange zucchini real pretty on top, then pour all of sauce on top.  Spread even, help it get into sides with a knife.
Step 16:  Bake on cookie sheet at 350 for 35-45 minutes.   CHECK TOP TO MAKE SURE IT’S NOT BURNING.   It’s okay to have sauce on top to look a little crusty, tastes good.  No burned stuff though!!
Step 17:  Let sit out for 15-20 minutes before serving so it firms a little before cutting
Step 18:  Pig out!!

Mexican Pizza Vegan

I made this recipe up after eating a Taco Bell Mexican Pizza.
You can top it with Daiya Cheese!  I didn’t do it this time, but I have in the past, and it’s delicious!
Serves 4
Ingredients:
*1 cup of oil of your choice
*4, 100 percent whole wheat tortillas
*1 medium onion, chopped in medium cubes
*1/2 cup fresh or canned with water low sodium mushrooms, chopped finely or use food processor
*2 can with low sodium stewed tomatoes, drained (tip save juice in fridge for another dish later)
*1 can of Taco Bell Vegetarian refried beans
*1 Tablespoon of Chilli Powder
*1 Tablespoon of Garlic Powder
*1 Teaspoon of black pepper
*1/4 cup of Enchilada sauce
*Optional for topping – black olives, Daiya Cheese, vegan pepperoni, and fresh tomatoes chopped
Step 1: Use a deep frying pan wide enough to fit a whole tortilla and put the oil in and heat up on low heat with a lid for safety
Step 2: Start chopping onions by hand to get nice size cubed chunks.  You want to be able to see them in your mixture of beans.
Step 3: Oil should be hot,  test by dipping in the end of a tortilla and if it fizzles,  let’s do this.   Put one tortilla and let it fry up about 2 minutes,  and then flip and fry for 2 minutes.  Remove and put on a paper towel lined plate and do the rest.
Step 4: Get a can or metal bowl with a lid and pour your oil in it to save for another fry fest.   Leave just a coating in the pan and dump in onions.
-Add pepper and garlic powder and fry up until translucent.
Step 5: While onions are cooking get the mushrooms ready.   Once the onions are translucent,  add your mushrooms and cook for a few minutes
Step 6: Add your refried beans and mix,  or fold in.   Let them cook for about 10 minutes and stir a few times to insure your onions and mushrooms are well blended in.
– Open enchilada sauce and add ONLY 1/4 cup and save the rest for another meal.  Add to bean mixture.
Step 7:  While the beans are cooking, use your food processor to chop the tomatoes up into a salsa type liquid.   Add 1 Tablespoon of Chilli powder before processing.   Heat in a small saucepan.
Step 8: You can add optional items to the mixture or for on top.  Sometimes I add sliced black olives to the top of my pizza and fresh tomatoes cubed.
If you want to do this start chopping and your mixtures will be ready to go when your done.
Step 9: Take a cooked tortilla and put on some bean mixture and spread.  Make sure to leave enough for all the other tortillas you fried.   You might go back for seconds because this stuff is goooooooooood.
Anyway add some of the tomato mixture to the top and spread.   Then toppings like olives or chopped fresh tomatoes.
Step 10: Pig out.
Hope you like it.  My 1 year old loves these!!   Helpful hint is to use a pizza cutter to cut into 4ths. If you use a knife everything oozes out.
And no someone didn’t sneak a bite,  the tortilla broke off when I picked it up.  Yea that’s what happened.  🙂