Meatless Lasagna (Vegan) , By Healthy Living and Lifestyle .
This meatless lasagna with tofu Bolognese sauce, zucchini, carrots, and mushrooms is SO delicious! The perfect meal for a relaxed evening. Maybe even with a nice glass of red wine? It's 100 % vegan, packed with flavor, and easy to make!
Prep Time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 4 Servings
• 7 oz firm tofu
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 3 tablespoons tomato paste
• 3/4 cup dry red wine (use a vegan brand)
• 2 14.5 oz cans diced tomatoes
• 2 teaspoons dried oregano
• 1 tablespoon dried basil
• 2 cups passata
• 1/2 teaspoon soy sauce
• salt, to taste
• black pepper, to taste
• 4.5 oz mushrooms, cut into small cubes
• 1 small zucchini, cut into small cubes
• 1 carrot, cut into small cubes
• 9 lasagna sheets
• 3/4 cup vegan cr�me fra�che or vegan basil ricotta
• 1 cup vegan cheese
• Start by crumbling the tofu with your hands. In a large pan, heat the olive oil and pan-fry the crumbled tofu for about 3 minutes. Then add the chopped onion and cook for another 4 minutes. Then add the garlic. After one minute, add the tomato paste and cook for 2 more minutes. Deglaze with red wine and cook for 3 minutes. Then add the diced tomatoes as well as the pureed tomatoes and season with oregano, basil, salt, and pepper.
• While you make the tofu Bolognese sauce, pan-fry the vegetables in a second pan. Heat some oil and cook them for about 6 minutes. Season with salt and pepper. Once the Bolognese sauce is ready, add the veggies and stir well.
• Add a cup of the Bolognese sauce at the bottom of your casserole dish. Then add a layer of lasagna sheets, then again Bolognese sauce, and top it with some cr�me fr�iche (or homemade basil ricotta). Continue with two more layers of sauce and lasagna sheets. Put the rest of the Bolognese sauce on top and sprinkle with vegan cheese.
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Read More this full recipes at Meatless Lasagna (Vegan)
This meatless lasagna with tofu Bolognese sauce, zucchini, carrots, and mushrooms is SO delicious! The perfect meal for a relaxed evening. Maybe even with a nice glass of red wine? It's 100 % vegan, packed with flavor, and easy to make!
Prep Time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 4 Servings
INGREDIENTS:
• 7 oz firm tofu
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 3 tablespoons tomato paste
• 3/4 cup dry red wine (use a vegan brand)
• 2 14.5 oz cans diced tomatoes
• 2 teaspoons dried oregano
• 1 tablespoon dried basil
• 2 cups passata
• 1/2 teaspoon soy sauce
• salt, to taste
• black pepper, to taste
• 4.5 oz mushrooms, cut into small cubes
• 1 small zucchini, cut into small cubes
• 1 carrot, cut into small cubes
• 9 lasagna sheets
• 3/4 cup vegan cr�me fra�che or vegan basil ricotta
• 1 cup vegan cheese
INSTRUCTIONS:
• Start by crumbling the tofu with your hands. In a large pan, heat the olive oil and pan-fry the crumbled tofu for about 3 minutes. Then add the chopped onion and cook for another 4 minutes. Then add the garlic. After one minute, add the tomato paste and cook for 2 more minutes. Deglaze with red wine and cook for 3 minutes. Then add the diced tomatoes as well as the pureed tomatoes and season with oregano, basil, salt, and pepper.
• While you make the tofu Bolognese sauce, pan-fry the vegetables in a second pan. Heat some oil and cook them for about 6 minutes. Season with salt and pepper. Once the Bolognese sauce is ready, add the veggies and stir well.
• Add a cup of the Bolognese sauce at the bottom of your casserole dish. Then add a layer of lasagna sheets, then again Bolognese sauce, and top it with some cr�me fr�iche (or homemade basil ricotta). Continue with two more layers of sauce and lasagna sheets. Put the rest of the Bolognese sauce on top and sprinkle with vegan cheese.
• . . .
• . . .
Read More this full recipes at Meatless Lasagna (Vegan)
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