For a quick vegan dinner that was a bit luscious, I went for a vegan gluten-free lasagna tonight for the Mr. and myself. I did the "cheese" sauce similar to this Minimalist Baker recipe, only since this was last minute, I used a package of 5 grain tempeh in lieu of the soaked nuts. This required more water to be added, about 1 cup. I also threw in a few sesame seeds for added nutrition, but do think that gave the sauce a little bit of a tahini taste--just a smidge.
I used a bought no sugar marinara instead of my usual bolognese sauce, and layered red onion, mushroom, spinach/arugula, yellow peppers and shredded carrots on top of the noodles, followed by the tempeh 'cheese' sauce (mixed in the Vitamix) which was sprinkled with Bragg no salt spice mixture and more nutritional yeast. Only one layer had the spinach due to volume restrictions in my 8x8 pan. Here's a picture of some of the ingredients needed. Not shown are the Bragg spices and the marinara sauce.
Rather than skip a cheesy layer for the top, I went with non-dairy mozzarella style shreds. Often I'll skip this for recipes since I'm not a huge fan, but with this application, they were a nice addition visually and for taste! Cooked at 425 degrees uncovered the whole time, it was finished in 50 minutes--boiling like lava.
No comments:
Post a Comment