Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vegan tempeh lasagna. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Vegan Tempeh Lasagna is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Vegan Tempeh Lasagna is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook vegan tempeh lasagna using 24 ingredients and 24 steps. Here is how you cook it.
The ingredients needed to make Vegan Tempeh Lasagna:
- Make ready Lasagna pasta or whole wheat lasagna pasta
- Get Rao’s tomato pasta sauce
- Take 4-5 tablespoons Olive Oil
- Prepare 1 onion chopped
- Make ready 1-2 chopped small red and 1/4 large green peppers
- Prepare chopped fresh garlic whole
- Take tablespoon chopped fresh ginger
- Take 1 box chopped mushrooms
- Take 1 fresh tomato
- Prepare 1-2 cups fresh spinach
- Get 1 vegan meat crumble
- Make ready 4 packages Daiya mozzarella cheese (vegan)
- Prepare Adobo seasoning
- Prepare rosemary
- Take oregano seasoning
- Get black pepper
- Get Italian seasoning
- Take Onion seasoning
- Prepare to taste salt
- Prepare 1 cup cashews
- Get 2-3 spoons nutritional yeast
- Prepare 1/2 lemon
- Get 1/2 cup soy milk unsweetened or almond milk
- Prepare 1-2 tablespoons Earth Balance butter (vegan)
Instructions to make Vegan Tempeh Lasagna:
- Chop onions, peppers, garlic, ginger
- Saute the onions, and peppers in 3 tablespoons olive oil for 5 minutes
- Crumble in Tempeh package into the pan with onions and peppers and cook for 5 minutes or use Light life smart ground meatless original crumbles
- Add various seasonings including Italian spices and other seasonings and add garlic and ginger
- Cook for another 5 -10 minutes
- Add in sliced mushrooms, add a tablespoon of Earth Balance Vegan Butter to the mix, cook for 5 more minutes
- Add bottle of Rao’s sauce
- Add in sliced fresh tomato, continue on low to medium heat
- Boil hot water with one to two tablespoons olive oil and salt and place 12 lasagna pasta slices in boiling water, resume to medium heat until prepared
- Place cashews in Blender, add nutritional yeast, squeeze half lemon, add salt and pepper and soy milk and blend until a thick but smooth consistency–(serves as a type of Ricotta cheese substitute)
- Use Lasagna pan or foil lasagna pan and slightly olive oil the pan around the interior and interior sides
- Take some pasta mix, very little and put some on bottom of pan
- Place three slices of pasta lengthwise depending on size of lasagna pan
- Add cashew mix on layer of pasta in a thin layer
- Then add sauce mix with the meat crumble mix, a layer
- Add some Daiya mozzarella cheese, thin layer
- Add a layer of Spinach
- Add pasta slices
- Repeat layering one more time-to create two layers
- At top of pasta add some sauce mix and some Daiya cheese
- Place in the 350 degree preheated oven for 30 minutes covered with aluminum foil
- Remove aluminum foil, bake an additional 15 to 30 minuteslll
- Remove from oven and let stand 15 minutes before cutting into 9 to 12 pieces
- Enjoy!!
So that is going to wrap this up for this exceptional food vegan tempeh lasagna recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
