I always love it when I stumble upon another Singapore-based vegetarian or vegan blogger. Recently an exciting new blog called Mr & Mrs Vegan has launched - A blog that reviews eateries, products, and also provides vegan recipes. If you like my blog, I am sure you will love this one even more, and I urge you to check out their site.
This weeks Recipe Wednesday comes from Mr & Mrs Vegan, and the recipe is none other than Vegan Lasagna.
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This recipe is in two parts. First, it is required to make the cashew nut cheese - Afterwards this will be added into the main lasagna recipe!
Lemon Basil Cashew Cheeze
Adapted from here.
Yield: ~1 cup
Instructions
1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.
Lasagna
Ingredients:
Instructions
1. Preheat oven to 400F. In a large skillet, sautee onion and garlic over low-medium heat for 5 minutes. Now add in the rest of the veggies and sautee for another 10-15 minutes (I added the can of vegetarian chilli beans into this mixture). *Season well with Herbamare or kosher salt and black pepper. (I added some garlic powder too)* This is key or you will have bland tasting vegetables in your lasagna.
2. Our lasagna sheets do not require pre cooking. But we had to soak them in warm water for a few minutes.
3. Add 1 cup of pasta sauce on the bottom of your casserole dish. Add a layer of noodles, half the basil cheeze sauce, half the vegetables, more pasta sauce, another layer of noodles, veggie burger crumbles (optional), the rest of the cheeze sauce, the rest of the vegetables, more pasta sauce, and finally a sprinkle of cheese.
4. Cover with tinfoil and prick with fork a few times. Bake at 400F for 40-45 minutes and then remove tinfoil and broil for 5 minutes on medium. Watch closely so you don’t burn the edges. Remove and serve. Will keep in the fridge for at least 3-4 days.
5. Done
This weeks Recipe Wednesday comes from Mr & Mrs Vegan, and the recipe is none other than Vegan Lasagna.
Lemon Basil Cashew Cheeze
Adapted from here.
Yield: ~1 cup
- 1 cup raw cashews, soaked in water for 30 mins or overnight
- 2 garlic cloves, peeled
- 1/4 cup fresh lemon juice
- 1 tbsp Dijon mustard
- 1/4 cup vegetable broth or water (or more as needed) (I added about 1/2cup of water)
- 1.5 cups fresh basil leaves (lightly packed)
- 1/2 cup nutritional yeast (gives the cheese flavour)
- 3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
- 1/2 tsp onion powder (optional) (I did not add this)
Instructions
1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.
Lasagna
Ingredients:
- 454 g Box of lasagna noodles*
- 1.5 bottles of pasta sauce or use homemade marinara sauce
- 3 garlic cloves, minced
- 1 sweet onion, chopped (2.5 cups)
- 1 regular size zucchini, chopped
- 1 cup cremini mushrooms, sliced
- 1 large red pepper, chopped
- 1 large handful spinach
- 2 pre-cooked veggie burgers, crumbled (optional)
- Lemon Basil Cheeze Sauce (from above)
- Daiya cheese (as much as desired) (I did not add this)
- I also added in a can of vegetarian chilli beans as seen above
Instructions
1. Preheat oven to 400F. In a large skillet, sautee onion and garlic over low-medium heat for 5 minutes. Now add in the rest of the veggies and sautee for another 10-15 minutes (I added the can of vegetarian chilli beans into this mixture). *Season well with Herbamare or kosher salt and black pepper. (I added some garlic powder too)* This is key or you will have bland tasting vegetables in your lasagna.
2. Our lasagna sheets do not require pre cooking. But we had to soak them in warm water for a few minutes.
3. Add 1 cup of pasta sauce on the bottom of your casserole dish. Add a layer of noodles, half the basil cheeze sauce, half the vegetables, more pasta sauce, another layer of noodles, veggie burger crumbles (optional), the rest of the cheeze sauce, the rest of the vegetables, more pasta sauce, and finally a sprinkle of cheese.
4. Cover with tinfoil and prick with fork a few times. Bake at 400F for 40-45 minutes and then remove tinfoil and broil for 5 minutes on medium. Watch closely so you don’t burn the edges. Remove and serve. Will keep in the fridge for at least 3-4 days.
5. Done