Sunday, 3 October 2010

Vegan Lasagna without Tofu

(Modified from

Uncooked whole wheat lasgna
nutritional yeast
vegan parmesan (optional)

The Sauce:
28 ounce can of diced tomatoes
12 small vine ripened tomatoes
3 cloves of garlic
2 Tbsp dried basil (or more if you like the smell)
1 tsp dried oregano
1 or 2 teaspoons chili powder
around 1 Tbsp of pepper corns ground up
salt to taste

The "cheese"
1.5 cup of cashew nuts soaked
1/4 cup pine nuts
1 Tbsp pepper corns
salt to taste
3 cloves garlic
1 tsp oregano
1 tsp dried basil
1 tsp dry rosemary, crushed

The veggies
1 head of broccoli cut into bite size florets and blanched in a little boiling water
1 red pepper cut into strips
8 cups fresh spinach (loosely packed), cut into strips

The Algorithm:

To make the sauce, heat some oil and add the garlic and saute until translucent
Add the vine ripened tomatoes chopped
Add the can of diced tomatoes
Add everything else under "sauce".
Let it boil for a bit
Remove from stove

For the cheese, grind everything under "cheese" with very little water, so that the ground up paste has a slightly gritty texture. Rinse the blender with very little water and reserve the rinse water.

Pre-heat the oven to 400F
Pour enough tomato sauce to "line" the 9"x13"pan
Place 3 strips of lasagna on the pan with some space between them.
Place half of the spinach, red pepper and broccoli evenly on the three lasagna strips
Layer some "cheese" over the veggie layer.
Sprinkle some vegan Parmesan (optional)
Sprinkle some nutritional yeast
Pour some sauce over the three strips
Layer another strip of lasagna
Add the veggies and "cheese" over the second layer of lasagna
Top with sauce again
Add the final third layer of pasta
Pour the remainder sauce over the final layer of pasta
Sprinkle some nutritional yeast and veggie parmesan
Add the rinse water into the pan, pouring some over the lasagna layers and some around it.

Cover with foil, bake for 30 minutes
Remove cover and bake for 30 more minutes

Remove from oven. Serve hot.
Freezes well too.

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