"I Can't Believe it's Vegan" Lasagna

The other night we made our own veganized version of a tradition lasagna. The best part about serving this dish to friends, whether veggie or omni, is the compliments we receive.

Our favorite: "I can't believe this is vegan!"

Now, this is not to say that vegan food is typically unappetizing or that eating something delicious and vegan is a rare and divine miracle.

The reason this lasagna is so impressive is that it really and truly looks and tastes like any traditional lasagna. We dare say you could bring this to an omni potluck and no one would be the wiser. If you're looking for a dish to share with people who are skeptical of you compassionate diet choices or believe that all animal product free food is tasteless and odd... or if you have a friend that says "I could just never give up my cheese!" this is the recipe to make for them.

So let's begin.

You will need:
1 package of lasagna noodles
2 jars of your favorite red sauce
2 packages firm tofu
1/2 can chilled coconut milk
1 tablespoon olive oil
1 package Boca Crumbles
1 package Follow Your Heart Vegan Gourmet Mozzarella Cheese
1 small package mushrooms
1 zucchini
3 green onions
1 yellow onion
4 cloves of garlic
4 heaping tablespoons nutritional yeast
salt
pepper
garlic powder
Italian seasoning
dried basil

What to do:

Firstly, put your can of coconut milk in the fridge the day before if possible. If not set it in now so it has some time to chill.

*Note: Before using canned coconut milk always make sure to give the can a good shake.



Next, cut open your tofu and using either a TofuXpress or your bare hands, squeeze the water out from the tofu. Then, using a food processor, combine 1 package of tofu with 2 heaping tablespoons nutritional yeast, 1/4 chilled coconut milk, a sprinkle of salt, pepper, Italian seasoning, and basil then blend until smooth and creamy. Empty in a bowl and repeat the same process with your second block of tofu. Set to side.

Now, in a large skillet heat a tablespoon of olive oil on medium heat. Crush four cloves of garlic and add to oil followed by 1 chopped yellow onion, 1 small package sliced mushrooms, 1 green onion, and Boca crumbles. Stir well, season with salt, pepper, garlic powder, and other dried seasonings then let sit for a few minutes before adding 2 jars of sauce. Let simmer on low heat,  stirring occasionally.

Next, boil lasagna noodles. Try not to overcook. Noodles will continue to soften once layered and put into oven.

Check on veggies/sauce. If not seasoned to your liking you may want to add more dried spices or a pinch of organic cane sugar if too salty/acidic.

Now, wash and chop 1 zucchini into medium-thin circles. Set to side.

Drain noodles and let cool for a minute before attempting to separate. Turn off heat on sauce/veggies.

Grab your Follow Your Heart Vegan Gourmet cheese and a grater with a fine setting and get ready to go to town!

But first, preheat oven to 350ºF.

Then...
In a large casserole dish begin layering as follows:

small amount of sauce/veggie/crumble mixture
noodles
1/2 tofu ricotta
1/2 zucchini slices
1/4 block finely grated vegan cheese
sauce/veggie/crumble mixture
noodles
1/2 tofu ricotta
1/2 zucchini slices
1/4 finely grated block vegan cheese
sauce/veggie/crumble mixture
noodles
sauce/veggie/crumble mixture
1/2 finely grated block vegan cheese
1 chopped green onion (for garnish)

Bake at 350ºF for 30-45 minutes (when cheese seems good and melted) and then remove and let sit for at least 30 minutes before serving. You want the casserole to set so that it does not fall apart when sliced into.

Besides, everyone knows lasagna is better the next day anyway!

Makes 12 servings and is about 235 calories per piece depending on type of sauce used. Zero cholesterol and packed with protein and other nutrients, of course! Serve with salad and garlic bread and wait for the compliments to roll in!

P.S. Shout-out to all our Instagram followers for all their awesome comments about this dish. We hope you enjoy it once you make it yourself! Please post pictures, and let us know @twoveganladies, we would love to see them!

With peace, love, and compassion-
The Two Vegan Ladies

 

Baked Zucchini Boats (Only 128 calories!)

Are you looking for a recipe that is fun to make, delicious, esthetically plesasing, and low in calories? Oh.. and vegan... did we mention vegan? Well then look no further! Our Baked Zucchini Boats are only 128 calories each!

Also, they are already conveniently located in the My Fitness Pal food database. Haven't been on My Fitness Pal? Well, if you're looking to drop a few pounds or simply keep track of your exercise/calorie intake then you should check it out! It is a wonderful site we have both been using for a couple years to regulate our health and fitness goals.

We plan on adding more of our recipes into the food database on MFP but for right now we just have these guys. Once you cook up these Zucchini Boats just search: "Two Vegan Ladies" and they will pop up!

Note: MFP listing is for 1 boat. Does not include pasta or additional boats. A full meal serving-size to us is 2 boats. So about 256 calories. (Not bad for a whole meal!) But we programed the listing as 1 boat so you can regulate it as you see fit. One boat would make a delicious snack.

So let's get to it!

You will need:

2-4 raw zucchinis
1 package firm tofu
4 tablespoons nutritional yeast
garlic powder
salt
pepper
dried basil
dried Italian seasoning
spray oil
1 8oz can of tomato sauce
1/4 block Vegan Gourmet Follow Your Heart Mozzarella Cheese
green onions

First, preheat oven to 350ºF then cut each zucchini in half length-wise and, with a spoon, scoop out seeds. You want to scoop out all the pulp until you have a nice cavern for your stuffing. Set pulp to side (you're gonna need it in a minute!)

Next, in a food processor, combine tofu, nutritional yeast, and all spices. Now, you didn't think we were gonna waste all that delicious and nutritious zucchini pulp, did you? Throw all those pulp guts and seeds right into the food processor with your tofu and spices and blend until thick and creamy.

Now, fill each of your hollowed out zucchini halves with about 2-3 tablespoons of the tofu mixture. Fill them right to the top but to do not overflow.

Spray a casserole dish with a little cooking spray and lay out your stuffed zucchini boats so they fit snuggly. The set in oven.

Let's talk about sauce while our boats cook for about 15 minutes. Canned tomato sauce can be a little bland so it's up to you whether or not you want to flavor it up a bit first before adding it to your boats. We like to quickly throw it in a small sauce pan with some garlic powder and other dried seasonings just to give it a little more kick.

You could also use any homemade or canned sauce of your choice here, but note that the My Fitness Pal database numbers will only reflect the 8oz canned sauce.

Either way, once your sauce is ready to go and 15 minutes has elapsed, pull out the boats. Turn heat up to 450ºF.

Add 2-3 tablespoons of sauce to the top of each zucchini boat. Make sure you spread it out over the whole thing so the flavor will be even.

Next, with a cheese grater, finely grate Vegan Gourmet Follow Your Heart Mozzarella Cheese on top of the saucy boats. Try not to add more than a tablespoon or a tablespoon and a half to each one.

Then chop some green onions and sprinkle on the top for garnish. Place casserole dish back into oven. (Which should now be heated to 450ºF.)

Bake for about 20 minutes or until cheese starts to get really melty and just slightly browned. You may even want to stick the boats under the broiler for just a second before pulling them out depending on how you like your cheese.

Let cool for a few minutes then serve.

These are very yummy as they are but we did serve ours on a bed of pasta that night. They would also go nicely with a side of steamed veggies.

They keep very well in the fridge, so don't be afraid to make a bunch at once!

Enjoy and don't forget add this dish into your My Fitness Pal diary! Just search: Two Vegan Ladies!

With peace, love, and compassion-
The Two Vegan Ladies