Cheesy Vegan Lasagna Food

"CHEESY" VEGAN LASAGNA

This is one of the first dishes I served company when I became vegetarian. Everyone was astonished that this cheesy tasting lasagna didn't have any cheese in it! I originally saw this recipe published by user submission at vegweb.

Provided by Nourished Homestead

Categories Spinach

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 (26 ounce) jars spaghetti sauce
16 ounces spinach leaves
1/2 lb carrot
1/4 cup fresh parsley
2 garlic cloves, minced
1/4 cup vegetable broth
16 ounces firm tofu
8 ounces cream cheese (vegan version)
2 tablespoons lemon juice
1/8 teaspoon nutmeg
1 (16 ounce) box lasagna noodles, cooked
1/4 cup nutritional yeast

Steps:

Slice carrots and steam, set aside. Saute parsley and garlic for 1 minute in an oiled pan. Add carrots and veggie broth; simmer uncovered for 5 minutes. Add tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until "cheese" starts to melt. Stir in nutmeg and nutritional yeast. Remove from heat; keep warm.
Place 3 lasagna noodles in bottom of 11x7 baking dish. Layer carrot mixture, noodles, tomato sauce and spinach until done. Top with spaghetti sauce. Cover and bake 15 minutes at 375 degrees. Uncover and bake an additional 30 minutes until thoroughly heated.

Nutrition Facts : Calories 321.4, Fat 10.9, SaturatedFat 4.6, Cholesterol 22.2, Sodium 386.3, Carbohydrate 44.2, Fiber 5.8, Sugar 8.9, Protein 13.3

VEGAN LASAGNA

Vegan Lasagna image

Make and share this Vegan Lasagna recipe from Food.com.

Provided by Caroline G

Categories One Dish Meal

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 22

Ingredients

1/2 cup water
1/2 cup raw cashews
1/8 teaspoon salt
1/4 teaspoon onion powder
1/8 cup nutritional yeast
1 dash garlic powder
1 tablespoon lemon juice
1/2 lb firm tofu
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup nutritional yeast
1 pinch garlic powder
1/4 teaspoon dried basil
1 small onion, chopped
6 ounces cremini mushrooms, sliced
1 large carrot, chopped
1 quart tomato sauce
1/2 cup parsley, chopped
1 teaspoon dried oregano
1 pinch salt
1 pinch pepper
10 ounces whole wheat lasagna noodles

Steps:

Combine water, cashews, salt, onion powder, nutritional yeast, garlic powder, and lemon juice in Vitamix and blend until smooth. Set aside.
Crumble tofu in a bowl. Add in nutmeg, salt, nutritional yeast, garlic powder, and basil and stir to combine. Set aside.
On medium heat, saute onion, mushrooms, carrot until tender. Add tomato sauce, parsley, and oregano. Salt and pepper to taste. Cook until thickened.
Spread small amount of sauce on bottom of 13x9 inch pan. Top with 3 lasagna noodles. Cover with more sauce, then ricotta, then cheese sauce. Repeat. Make sure top layer is covered with sauce. Cover pan with aluminum foil and bake at 375°F.

Nutrition Facts : Calories 177.8, Fat 4.4, SaturatedFat 0.8, Sodium 528.8, Carbohydrate 29.1, Fiber 3.7, Sugar 4.7, Protein 10

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