pasta - Incredible Vegan Lasagne

[Guest guest]

I think it's called 'incredible' because of the length of ingredients-

 

 

* Exported from MasterCook *

 

Incredible Vegan Lasagne

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 box lasagne noodles -- no-boil or pre-boil type

2 cups tomato sauce

2 cups mushrooms -- sliced

1 onion -- chopped

4 cloves garlic -- minced (4 to 6)

1/2 cup black olives -- sliced

1 carrot -- grated

1 red pepper -- sliced thin

any other veggies you want: spinach and

zucchini are good, too

1 lb medium-firm tofu

1 tbsp dried basil

1/2 tbsp dried oregano

sea salt to taste

2 tsp lemon juice

Sunflower Pate

Easy White Cheddar Sauce

 

If you have to pre-boil your noodles, do so.

 

Make up one recipe of sunflower pate, but do not bake it.

 

In a frying pan, combine all the vegetables and herbs and sautee until they

reach desired tenderness.

 

In your food processor, blend the tofu with the basil, oregano, sea salt and

lemon juice, just to combine (don't blend too smooth).

 

In a 9 " x9 " baking pan, place a layer of tomato sauce, then a layer of noodles.

Add the herbed and crumbled tofu, then a layer of sauce. Add a layer of noodles,

then pour the entire recipe of sunflower pate over them as another layer. Add a

layer of tomato sauce over the pate. Add a layer of noodles, then the sauteed

veggies. Then a layer of noodles, a layer of tomato sauce, and pour the " cheese "

sauce over all.

 

Cover with foil and bake in a 400 F oven for 45-60 minutes. Remove the foil and

return to oven for 10 minutes (or less) to brown the " cheese " sauce topping.

 

Let stand for at least 20 minutes before serving.

 

Serves 6-8

 

 

Source:

" http://www.veganmania.com/ "

 

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Per Serving (excluding unknown items): 217 Calories; 11g Fat (42.7% calories

from fat); 5g Protein; 28g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

1259mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Easy White Cheddar Sauce

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup unbleached flour

1/3 cup nutritional yeast flakes

1/3 cup light -- natural oil

1 1/2 cups unflavoured soy milk

sea salt and freshly ground pepper to

taste

 

In a small saucepan, stir together the flour, yeast and oil until it forms a

paste (roux), and let it sizzle for a few minutes. Gradually whisk in the soy

milk and cook over low heat until thickened. Add sea salt and pepper to taste.

Serve over noodles, potatoes, or whatever you like.

 

 

Source:

" http://www.veganmania.com/ "

 

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Per Serving (excluding unknown items): 133 Calories; 0g Fat (0.0% calories from

fat); 4g Protein; 29g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: 2 Grain(Starch).

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Sunflower Pate

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup finely ground sunflower seeds

1/2 cup cornmeal

1/2 cup engevita yeast (or other nutritional

yeast, not brewers)

3 tsp dried parsley

1 1/2 tsp dried basil

1 tsp dried thyme

1 tsp sea salt

1/2 tsp dried sage

1/4 tsp sea kelp*

1 cup finely grated potato

1 1/3 cups water

1/4 cup extra virgin olive oil

2 tbsp soy sauce

1 tbsp prepared horseradish or dijon mustard

 

Mix dry ingredients together in a bowl. Grate the potato and rinse it thoroughly

in a fine sieve to remove all the starch (As you are rinsing, some foam will

appear -- the foam is the starch. Continue rinsing until no foam remains.)

Squeeze and drain the grated, rinsed potato until it is very dry. Add the

remaining ingredients in the order given, stirring in the potato last. (If you

want to make this a layer in lasagne, DO NOT BAKE IT as directed below, but pour

directly into your lasagne pan raw.)

 

Preheat your oven to 375 F. Generously oil a 9 " pie plate and pour the pate

mixture into it. Place in the oven and immediately turn the heat down to 350 F.

Bake 35-45 minutes until well-browned (but still wet-looking in the centre; my

oven cooks it in 30-35 minutes, so keep your eye on it).

 

Let the pate cool for an hour, then chill it thoroughly before serving to let it

set completely. It is tastiest served at room temperature, however. This also

freezes well -- cut it into wedges and wrap in plastic wrap.

 

*Powdered kelp is a dried seaweed rich in minerals and used as a nutritional

supplement. You can find it in your local natural foods store.

 

 

Source:

" http://www.veganmania.com/ "

 

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Per Serving (excluding unknown items): 763 Calories; 55g Fat (64.6% calories

from fat); 8g Protein; 60g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

3956mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 11

Fat.

 

NOTES : Experiment with this dish. My mother-in-law, Carol, wraps the cooked

pate in layers of phyllo pastry and bakes it to make pate " pockets " . I have used

the raw pate as a layer in lasagne (it bakes while the lasagne bakes), and it is

incredible. I haven't tried it yet, but I suspect using the cooked pate in

homemade ravioli or tortelini, or gyoza (Japanese dumplings) would be especially

good. Otherwise, just serve it out with your favourite crackers or in

sandwiches. Yum!

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0