Man Friendly Vegan Lasagna
Sunday, January 20, 2008
Well I have come across a new man-friendly vegan meal that I just had to share with you. My husband, who is not a vegan has fallen in love with the vegan lasagna that I made for him last week. I got my inspiration from the fat-free-vegan website but changed it to suit a non-vegans taste, and it worked.
Honestly, I never really liked lasagna when I was a meat eater, but this lasagna was so good that I ate it for 3 days and never tired of it. And it has become my husbands new favorite vegan dish. Serve it with some sliced fruit and you have a complete meal.
Tip: When using fresh spinach it is best to use it within 4 days of purchase. Otherwise the wonderful antioxidants it contains begin to markedly plummet. For the greatest amount of nutrients buy fresh spinach at a farmers market and use it immediately.
Man Friendly Lasagna
1 c. fresh mushrooms, sliced
1/2 chopped onion
1 stalk celery, chopped
4 cloves garlic, chopped
2 tbs. water
2 26-oz jars of spaghetti sauce (or homemade)
1/2 tsp. Italian seasoning or herbs de Provence
1/2 tsp. seasoning salt
1/2 c. TVP granules soaked in 1 c. hot water (may microwave for 2 minutes)
lasagna noodles, uncooked
8 oz mixed soy Mozzarella and Parmesan (or veggie cheeze)
Sliced black olives
Filling:
10 oz frozen chopped spinach, thawed
1 lb firm water packed tofu
1 tsp. salt (optional)
2 tbs. nutritional yeast
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper
Preheat the oven to 375 degrees.
Sauté the mushrooms, onions, celery and garlic over medium heat in 2 tbs. water until tender. Remove from heat. Add the spaghetti sauce, Italian seasoning ans seasoning salt and soaked TVP granules - set aside.
Place the tofu and spinach in a food processor and blend briefly. Add remaining filling ingredients and process until smooth.
Pour half of the spaghetti sauce in the bottom of a 9x12-inch, prepared pan. Place a layer of noodles over the sauce. Spread half of the tofu mixture on top of the noodles. Cover with another layer of noodles and then spread the remaining tofu mixture over them. Sprinkle 6 bounces of cheeze on top of tofu mixture. Top with the final layer of noodles. Pour the remaining sauce over the top and sprinkle on the remaining cheeze and olives on top. Cover the dish with aluminum foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Allow to cool for 15 minutes before cutting.
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Labels: lasagna, man friendly, pasta, TVP, Vegan, Vegetarian
