Vegan Lasagna (GF)

Vegan Lasagna (GF)

I made Minimalist Baker’s vegan lasagna this week (slightly modified) and wanted to share it all with you because it is SO easy and SO good. Her pictures are way prettier than mine (definitely not a food stylist here) but it was delicious all the same.

The whole thing takes only 20 minutes to put together, requires less than 10 ingredients, and only dirties a couple dishes. It really doesn’t get easier.

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Vegan, GF Lasagna

I followed her lasagna recipe but instead of using macadamia nuts for the ricotta filling, followed her tofu ricotta recipes from her eggplant roll ups. Other than that I made a few tweaks for personal taste preferences.

Here’s what you’ll need:

  • 3-4 medium zucchini
  • jar of your favorite marinara
  • 12 oz block extra firm tofu
  • heaping 1/4 cup nutritional yeast
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 lemons juiced
  • 3-4 tbsp EVOO
  • salt and pepper to taste
  • vegan parmesan cheese
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Sauce of choice: Dave’ Gourmet Spicy Heirloom Marinara (has a kick, but so good!)

Steps:

1.Preheat oven to 375 degrees

2. Using a cheesecloth or towel, squeeze any extra liquid out of tofu.

3. Add tofu, nutritional yeast, oregano, basil, lemon juice, EVOO, handful of vegan parmesan, and salt and pepper to blender. Blend until semi-pureed. You’re looking for a ricotta esque texture. Add more nutritional yeast or vegan parm to up the cheese flavor.

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Aim for ricotta esque texture for your tofu mixutre

4. Thinly slice zucchini lengthwise.

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Zucchini sliced lengthwise

5. Spoon sauce on bottom of 9 x 13 pan, enough to cover. Begin to layer zucchini on top to cover. Scoop spoonfuls of ricotta over the zucchini. I left mine in globs but you could spread evenly out if you wanted to 🙂

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Layer sauce, zucchini, and tofu ricotta

6. Continue to layer sauce, zucchini, and ricotta. Finish with a top layer of zucchini, thin layer of sauce, and sprinkle of vegan parm.

7. Cover with foil and bake for 45 minutes. Remove the foil and bake for 10 min. Turn over to broil and bake for 5 minutes (makes cheese golden and crispy).

8. EAT & ENJOY!

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Photo cred: Minimalist Baker. Clearly far more photogenic lasagna.

 

Would you try vegan ricotta? To weird? Or freaking delicious? LMK.

 

xo

Easy Fudgy Protein Brownies (Vegan, GF)

Easy Fudgy Protein Brownies (Vegan, GF)

These brownies came about as I had some VERY overripe bananas in my fridge that needed a purpose ASAP or they were getting tossed. A quick google search brought me to Gimme Delicious‘s blog. This recipe is almost too good to be true. It is SO simply and quick to make but SO tasty.

Vegan GF Paleo Brownies
Protein Brownies (Vegan, GF, Paleo )

The brownies come out super fudge like. If you’re looking for fluffy cake brownie, this isn’t the recipe for you. If however, you want some dense and delicious fudge goodness, I have you covered. I added an extra peanut butter drizzle on top of mine (because there is no such thing as too much PB) but you could also add nuts, chocolate chunks, or any additions of your choice!

Made with only four ingredients, these brownies are not only incredibly simple to make, but also a really healthy way to satisfy your sweet tooth. These brownies are vegan, gluten free, paleo and has no added sugar. Basically meaning that they are totally acceptable to eat any time of day. I highly suggest having one with your morning coffee 😉

Easy Fudge Brownies
Easy Protein Fudge Brownies

What you’ll need:

  • 3 overripe bananas (the browner the better)
  • 1/3 – 1/2 cup peanut butter
  • 1/4 cup protein powder
  • 2 heaping tbs. unsweetened cocoa powder

How to make ’em:

  1. Preheat your oven to 350 degrees. Grease your baking dish or skillet well. I used coconut oil to grease my cast iron pan and has no issues with sticky brownies 🙂
  2. Mash your bananas up well in a large mixing bowl, then mix in the peanut butter. Stir till well-combined.
  3. Add in protein and cocoa powder; stir well.
  4. Pour batter into greased pan. Bake for 15-20 min.

I baked my brownies for 17 min and they turned out just right however I suggest checking them a bit earlier, everyone’s oven is different! They will still be soft and fudgy but the toothpick should come out clean!

These make a great healthy dessert or a delicious morning treat!

I always love seeing your photos, if you make these, tag me!

xo