BEST VEGAN LASAGNA I'VE EVER MADE (SUPER EASY!)
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THIS IS THE BEST VEGAN LASAGNA I'VE EVER MADEEEE!!! Seriously guys, I can't stress how much I want you to try this out. I always found lasagna very intimidating to make but it actually is not that difficult! You just have to take a few steps to make the different layers and the goodness that is within the noodles and voila! You have yourself a super fancy and delicious looking feast. If you were looking for a delicious yet easy vegan lasagna recipe, you can stop looking now cause you found it. I am NO lasagna expert but I can tell you that this is delicious (I even got my friend to try it and he loved it.. and no, he ain't vegan!). So give this a go and tag me on instagram!
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The BEST Vegan Lasagna! Beyond Sausage, Tofu Ricotta and More
✹ In this Video ✹
Eric and I share a recipe for cheesy, meaty vegan lasagna!
Featuring Beyond Meat Italian sausage, Gardein beef crumbles, Violife mozzarella and parmesan, sautéed mushrooms and zucchini, and homemade pasta sauce.
get the recipe →
my food processor →
nutritional yeast →
gluten-free brown rice lasagna i used →
✹ Find Me! ✹
instagram (person) | @sarahsvegankitchen_
instagram: @sarahsvegankitchen_
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Sarah Sullivan
PO Box #2095
Broomfield, CO 80038
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✹ About Me! ✹
Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.
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When you make a purchase through my affiliate/referral links, you occasionally allow me to earn a small commission at no extra cost to you. Thank you for supporting this channel!
How to Make the Ultimate Vegan Lasagna | Better than Ever
Today we're sharing how to make the ultimate vegan lasagne better than ever. We're making an incredibly delicious, Plant Based, No Oil (Oil-Free), Dairy Free, Meat Free, Gluten Free (optional), High Protein Lasagne based off Nana's recipe but made better and healthier. Even with that list of Free Froms it's unbelievably epic!
00:00 Intro
00:37 Flavor Paste
02:29 The Sauce
06:00 The Bolognese
08:57 The Mornay
Referenced in this video:
The Whole Foods Cookbook
THE WICKED HEALTHY COOKBOOK
We want you to cook and take control in the kitchen. The more plant based the better and when you don’t want to cook we have the range available across the US / UK and on Amazon. Check the site’s locator map to find where, near you.
Full recipe below and will be linked here once we have it on the website.
My Famous Lasagna – Made Healthy! Whole Food Plant Based, Oil Free, Gluten Free DELICIOUS!
Wicked Kitchen Lemon, Garlic and Herb Seasoning Paste
1 TBS Black Peppercorns, toast
1 TBS Fennel Seeds, toast
8-10 Whole garlic cloves
1 Lemon, Peeled with microplane
1 TBS Rosemary, chopped
1 TBS Parsley, chopped
1 tsp Smoked Paprika
1 tsp Sage, fresh - diced
1 TBS Salt, coarse
1 tsp Chili Flakes - optional
Bolognese - Lentils:
1 Coffee Cup of green lentils, soak for an hour, then drain
8-10 garlic cloves, diced
1 lg carrot, diced
1 lg onion, diced
2 celery stalks, diced
1 can plum tomatoes
5 TBS Tomato paste/Puree
3 Coffee cups, water
Tomato Sauce:
4 can tomatoes, plum
½ jar / 230 ml / 1 cup roasted red peppers and liquid
2 carrots, diced
2 celery stalks, diced
1 Onion, diced
6 cloves garlic, chopped
2 TBS Wicked Lemon Garlic Herb Seasoning Paste
Cauliflower Mornay:
1 sm head cauliflower, chopped
1 potato, peeled and cut into chunks
5 – 6 TBS Nooch (more or less is optional)
½ Tablespoon White peppercorns, toasted, mortar pestle
2 clove - grind
½ tsp nutmeg
1 tsp Onion Granulated/powder
Tsp Corn flour
Oat/soy milk 300ml
Water
Kale, 1 Bunch, steamed
Regular or Gluten free Lasagna sheets
Assemble the lasagna:
Julienne 1 onion for the bottom of the pan – this will help prevent sticking and burning and only adds more flavor.
Layers:
Thin layer of julienne onion
Sauce
Pasta sheets
Bolognese
Pasta sheets
Little sauce
Kale
Mornay
Pasta sheet
Bolognese
Pasta sheets
Sauce
Mornay to top
Cover with parchment paper and seal with tin foil over that. This will help it all steam cook and roast inside without burning the top. Cook for 45-60 minutes at 180c/350f remove from oven, take of the wraps and bake an additional 15 mins to tighten the top.
Let rest at least 20 minutes to let it settle or overnight is best nut if you can’t wait – I get it.
You got this. Thank you for watching and supporting. If you enjoyed and feel so inclined and want more recipes, please leave a comment and let me know what you’d like me to make.
Please subscribe and smash that like button it helps motivate me to do more.
#wickedkitchen #WFPBNO #wfpb #famousfood #healthy #lasagna
My Amazing Oil Free Vegan Lasagne!
Get this recipe and others in our BRAND-NEW YouTube Cookbook!
This lasagne recipe is one of my all-time favorites and I'm finally sharing my method with you! This is my go-to meal for having company over or taking for a potluck. Everyone, plant-based or not, loves this lasagne. We even did a different version of it at the end that ended up being like a zucchini cannelloni! Check out my recipe below.
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Marinara Sauce:
2 yellow onions, diced
2 red bell peppers, cored and
diced
1 pound of mushrooms, diced
1-2 tablespoons garlic, minced
2 tablespoons Italian
seasoning
2 cans of tomato sauce
4 cans of diced tomatoes
(14oz cans)
Cashew Ricotta:
3/4 cups cashews, soaked
1/4 cup water
1 tablespoons lemon juice
1 tablespoons nutritional
yeast
1/2 teaspoon garlic, minced
Arrange the lasagna with the marinara, cashew ricotta, spinach, and zucchini. Bake for 30-40 minutes at 350°.
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#vegan #healthy
Easy Vegetable Lasagna Recipe - How to Make Fresh Vegetable Lasagna
Vegetable lasagna with tender zucchini, yellow squash and roasted red peppers in a light tomato sauce and assembled with noodles and cheese. Easily adaptable vegetable lasagna recipe. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 14 lasagna noodles (2 extra for filling in holes)
• 2 tablespoons extra-virgin olive oil
• 1 cup (140 grams) chopped onion
• 1 tablespoon minced garlic, (3 cloves)
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 2 medium zucchini, cut into 1/2-inch pieces
• 2 medium yellow squash, cut into 1/2-inch pieces
• One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
• 1 (28-ounce) can crushed tomatoes
• Generous handful fresh basil leaves, chopped
• One (15-ounce) container ricotta cheese or cottage cheese
• 2 large eggs
• 2 ounces (60 grams) parmesan cheese, grated, about 1 cup
• 8 ounces (230 grams) low-moisture mozzarella cheese, shredded
• Salt and fresh ground black pepper, to taste
✅ FULL RECIPE:
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Meatiest, Cheesiest Vegan Lasagna Recipe | Boujee Lasagna | Chef Joya| Italian Recipes
This recipe is so highly requested from y'all. I'm showing you how I make the BEST meaty, cheesy, vegan lasagna. It's not easy or fast, but if you want to make the best lasagna you've ever had, you need to watch this! You can get the written recipe in my cookbook Baby It’s Just Vegan
Learn how to make the vegan meat in my Baked Spaghetti video:
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