Spicy Vegan Lasagne

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Spicy Vegan Lasagne

Posted by Mbakunin on June 25, 1999

This one is really quick and easy.

 

½ cup olive oil

¼ cup chopped garlic (Gilroy Farms from Sam's Club is best)

14 oz. can large or jumbo pitted ripe olives, sliced

28 oz, can diced tomatoes

12 oz. can of tomato paste

6 or 8 oz. pkg. of portabella mushrooms, chopped into 1 in. pieces

1 oz. dried tomato bits

2 Tablespoons of oregano (freshly chopped, dried if unavailable)

1 lb. fresh eggplant, peeled and cubed

4 carrots, diced fine

1 lb. Bok choy sliced thin crossways

4 Tablespoons of salt

8 oz. to 1 lb. fresh spinach, washed

3 Tablespoons of chili paste or fresh chopped chili peppers

1 16 oz. can of artichoke hearts, quartered

2/3 cup " flake type " nutritional yeast (grown on molasses is best)

1 lb. firm tofu,

1 16 oz. package of dry lasagne pasta

 

1. Prepare pasta per package directions and mash yeast into tofu.

2. Drain lasagne pasta in collander under cool running water until cool

to touch.

3. Heat oil in large stew pot, fry garlic in oil until brown,scraping

constantly with spatula,

4. Add carrots and fry carrots a few minutes,

5. Add diced tomatoes and stir

6. Add everything else (except pasta and tofu-yeast mixture)and stir,

7. Bring to boil, reduce heat, cover and simmer for ten minutes,

8. Add tofu yeast mixture, cover and remove from heat

9. Rub baking pan or casserole dish with olive oil,

10. Alternately layer the big mixture and noodles until (hopefully both

are) used up

11. Cover with foil and bake 5-25 minutes at 325°F as convenient

 

Use second casserole dish if needed, depending on the geometry. After

experiencing this once, you may wish to prepare noodles and topping

simultaneously. You will also fine tune the mixture to pasta ratio to

avoid leftovers while obtaining a good thickness of layers. If rushed,

baking is not essential.

Alternatives: Don't get bored. Any combination of the vegetables

included may optionally be omitted. Tofu cheese, TVP, crumbled soy

burger or fried crumbled soy sausage, any color of chopped bell peppers,

chopped onions, or the solid soy bean residue from making soy milk may

be added. Whole wheat or vegetable-flavored pasta rather than semolina

may be used. The same mixture also works well with other pastas.

 

The other uses of portabellas are countless. One favorite is bake the

caps whole without stems on a pan in olive oil, make tofu scrambler and

stuff them with the scrambler and fresh tomatos. In general, cut them

into small pieces and use them anywhere you would use regular " American "

mushrooms. The larger Portabella stems are tough if not cooked enough

(sometimes tough anyway). They are also great on vegan pizza.