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

Vegan, Low Sugar, Carrot Cake Energy Bites

Vegan, Low Sugar, Carrot Cake Energy Bites

After a few weekends of eating more indulgent foods than I normally do, I am trying to make a real effort to cut added sugar where I can. When sugar creeps into my diet I feel more sluggish, have trouble sleeping, breakout more, and overall don’t feel my best.

In the spirit of springtime and because carrot cake is by far my favorite cake, I made these carrot cake energy bites. These bites are vegan, gluten free, and have no added sugar. Plus they are super simple to make and require no baking! Win win. I worked off of Happy Healthy Mama’s recipe and made a few tweaks.

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Ingredients:

¾ cup raw walnuts

¼ cup raw pecans

5-6 pitted dates

½ cup raisins (golden are my preference if you can find them!)

1.5 – 2 cups carrots

1 cup rolled oats (GF)

¼ cup coconut flour

½ tsp cinnamon (heaping)

¼ tsp ground ginger

¼ teaspoon allspice

¼ teaspoon salt

+ unsweetened shredded coconut to top

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How to:

  1. Blend walnuts, pecans, raisins and dates together.
  2. Add in carrots and blend.
  3. Stir spices, oats, and flour together. Add to mixture and blend until combined.
  4. Roll into balls. Top with shredded coconut.
  5. Freeze for 5-10 minutes to harden slightly, then store in fridge.
  6. Eat + enjoy!

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These bites are not only tasty but also loaded with nutrients: Carrots are high in beta-carotene, Vitamin A, C, K and B8. Walnuts are rich in omega-3 fats, vitamin E, and antioxidants. They have been shown to reduce LDL cholesterol, improve brain health, and boost moods. Pecans contain potassium, calcium and magnesium. Cinnamon is high in antioxidants, reduces the risk of heart disease, and is anti-inflammatory. Like cinnamon, ginger is anti-inflammatory and also helps with digestion. Dates are a great source of fiber and contain calcium, iron, and magnesium.

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Tips:

  • As I do not have a food processor, I used my Ninja blender and did the nuts and dates separately at first before combining all together. Depending on the strength of your blender / food processor, blending in batches may work best.
  • As written, the recipe has no added sugar and is definitely more on the savory side. For more of a “cake like” taste, add sweetener of your choice (honey, raw sugar, maple syrup, etc.).