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Thursday, October 28, 2010

Yummy Vegan Lasagna

I'm not a vegan, but I've been a vegetarian for almost 20 years now.  I made this lasagna vegan because I didn't have any cheese in my fridge.  So what if Whole Foods is 1 street over, it was raining!  And, I do love a good vegan meal.  Here's the recipe for you:

1 diced onion
1 lg diced portabello mushroom
1 diced orange bell pepper (or whatever color you want)
3 cloves chopped garlic
1 or 2 sprigs (each) fresh basil & oregano, chopped
A handful of pinenuts, toasted and chopped
1 package firm tofu
1 jar of your favorite spaghetti sauce (I used Trader Joe's Tomato Basil Marinara. my favorite!)
9 lasagna noodles
1/2 can of sliced black olives
1 tbsp olive oil
salt and pepper

Heat (on high) olive oil in large skillet and brown mushrooms for about 7 minutes.  Add onion and bell pepper and saute for another 10 minutes, until onions are slightly brown.  Turn down heat to med and add garlic, pinenuts and S & P to taste. 

Mash tofu in a bowl and add mushroom/onion mixture along with fresh herbs.  Mix together and adjust seasoning.

In a lasagna dish, add about 3/4 cup of tomato sauce (mine was straight from the jar) and 3 lasagna noodles, uncooked.  Layer 1/2 tofu mixture on noodles and then more sauce.  Repeat.  Add last 3 noodles and then top wil rest of sauce and sprinkle with black olives.  Bake at 375 for 40 min.

1 comment:

  1. I am from Texas, so I love eating dead animals...but I was lucky enough to be asked over to dinner and Jess surprised me with this vegan lasagna. It was amazing! Honestly, if she had not told me it was Vegan I would have never known. I did add a little greated parmesan cheese on top though. Vegan-schmegan, veggie-schmeggie. Good food is good food, and this was delicious.