It’s the day after thanksgiving and you probably can’t eat anymore of those greasy garlic smashed potatoes and decadent Tofurkey roast and are wishing for something light and easy. Well, here it is.
I posted about lasagna a while ago and didn’t give instructions because I consider it a self-explanatory free-form dish. Now that the concept is out there I figure I should give you an idea of what I do so you can weigh in and offer your improvements.
You’ll need the following for the layers:
2-3 zucchini, sliced into long thin strips or 1 large eggplant sliced thin and sauteed
1/2 lb spinach, fresh or frozen
For the tofu ricotta:
1 package of tofu, any kind will do (use a cup of dry cashews, soaked if you’ve got a soy allergy)
1 tsp Italian seasoning
1 tbsp onion powder
2 tbsp nutritional yeast
1/2 tbsp garlic powder
1 pinch salt
For the filling:
1/2 cup chopped mushrooms, dried or fresh
1/2 cup of textured vegetable protein or TVP (use lentils if you’ve got a soy allergy)
1 cube of bouillon, I like “beef” for this recipe
1 tbsp cumin powder
1/2 tbsp coriander powder
1 tsp dried oregano
1 pinch nutmeg
1 pinch chili powder
1/2 onion, chopped
4-5 cloves of garlic, sliced
pasta sauce (a href=”http://theveganshusband.wordpress.com/2012/09/09/the-worlds-best-pasta-sauce/”>I like this one
Daiya or other vegan cheese
salt and pepper to taste
olive oil as needed
I sprayed my pan lightly with olive oil and then arranged my eggplant on top and then covered it with spinach. I buy fresh spinach for salads and freeze whatever is leftover at the end of the week so we usually have some in the freezer.
I put a little olive oil, the onion and garlic into a pan and sauteed them until the onion started to soften. Meanwhile I prepared the bouillon in a cup of water by heating it in the microwave. I added it to the pan along with the mushrooms, TVP and spices for the filling. I heated it on low until the mixture had absorbed most of the moisture.
I added it to the baking dish, poured some sauce over it, put down another layer of spinach and prepared the tofu ricotta.
The tofu and spices went into a bowl and mooshed to conformity!
I didn’t make quite enough so maybe I’ll double the ricotta next time. It’s kind of important to the recipe to have copious ricotta or this will more closely resemble a vegetable casserole than veggie lasagna.
After adding the tofu, we added another layer of eggplant and spinach and then topped it with pasta sauce and Daiya.
I baked it at 350F/170C for an hour and then we accidentally the whole thing. Top with chopped black olives and shredded basil if you want something pretty AND delicious. Yay!
This is Christie, signing off!