Vegan Mexican Lasagna – Oh, Yes, You Want This!

If I was doing my job, there would be avocado and lime slices on this plate!

If I was doing my job, there would be avocado and lime slices on this plate!

Once in a while, I make lasagna. Typically, it’s the standard veggie lasagna (with crumbled tofu instead of ricotta), but I often have leftover noodles that I really must use. Well, not must, but I want to. When that happens, I turn to Mexican Lasagna, because of its ease and deliciousness.

Right now, because I’m working on freezer meals and we recently had regular lasagna, it occurred to me to just make a few Mexican lasagnas and store some for later and have one now. I made one that was vegetarian and one that was vegan. The only difference is the type of cheese used, so modify at will.

Ingredients

½ lb dried pinto beans, soaked and cooked or 3-4 cans of pinto beans, drained
1 jalapeño or ¼ cup of pickled slices
1 onion diced
1 stalk celery diced
2 teaspoons cumin
½ teaspoon chili powder
⅓ teaspoon turmeric
½ teaspoon salt
9-12 lasagna noodles, cooked al dente
1 large can diced tomatoes
2-3 cups of chunky salsa
Faux or cheddar cheese

Process

Cook beans with onions, celery, peppers, and spices. Mix salsa and tomatoes and set aside to chill. When vegetables in beans are soft, blend until fairly smooth.

In a baking pan, place one layer of noodles (usually 3). Smooth a layer of beans over noodles. Add dollops of tomato/salsa mix. Sprinkle on your cheese of choice. Repeat 2-3 more times for a total of 3-4 layers. End with your last layer of cheese.

Bake at 350* for 35 minutes. Set aside for 10 minutes and serve with avocado slices and vegan/reg sour cream.

Cheesy Zucchini Pasta Bake – Vegan Recipe

IMG_1507aI must admit that, while I do most of my meal planning on the weekend before I get groceries, there is almost always a day I forgot or I don’t want to make what was scheduled or I didn’t get enough of something.

On those days, the plan is as follows: Open the cabinet and stare inside. Open the fridge and stare inside. Start that process again but this time randomly pull things out and throw them on the counter. Stare at the pile of things for a while and then start prepping some of them, hoping that an idea will emerge.

And that is how this pasta bake was born. It doesn’t look very pretty, because baked pasta, but it tasted wonderful.

IMG_1500a

Ingredients

3 stalks celery, chopped
1 large sweet onion, diced
3 medium zucchini, diced
5 cloves garlic, minced
1 large can crushed tomato
1 lb wheat pasta
2 cups nutritional yeast flakes
1.5 cups TVP bits
2 cups water
2 T oregano flakes
1 T dried basil
salt and pepper to taste

Process

Cook pasta, al dente. While pasta is cooking, preheat oven to 350*. Mix spices into crushed tomatoes and water. Fold in the yeast flakes and TVP. Gently combine all ingredients, including well-drained pasta.

Place in large baking pan and cook at 350* for about 45 minutes, or until all vegetables are done to taste.