Vegan Lasagna

I don’t make lasagna very often.  I like it, a lot, but it seems like more work than I want to go through for assembly.  Today, however, I got out of a doc. appointment earlier than I planned, and I knew I had some nice fresh veggies in the house and the kids were all occupied, so it seemed like a good time to go for it.  I don’t really work with recipes on dishes like this, so the seasoning is really all “round about” measurement.  It came out well and I will enjoy these leftovers for several days!


1 lb lasagna noodles, cooked al dente
3 T. olive oil
3 cloves garlic minced
1 large onion diced
2 cups sliced mushrooms
1 large bell pepper diced
2 small zucchini peeled and diced
2 T Italian seasoning (or your own mix of dried or fresh basil, oregano, thyme, and rosemary)
2 cans/jars tomato puree
1 package extra firm tofu
1 tsp apple cider vinegar
1/3 cup nutritional yeast
Vegan parmesan
Sea salt


Cook noodles as needed and set aside in cool water.

In a large pan, add onions, 2 T olive oil, and garlic.  Cook over medium temp, stirring often, until onions begin to soften and fragrance is released.  Pour in tomato puree and Italian seasoning.   Add sea salt to taste.  If you like a sweeter sauce, add some raw sugar gradually.  Allow to simmer 20 minutes over medium low temp.

In a separate pan, place remaining vegetables and sauté 5-8 minutes on medium high temp. Set aside.

Drain tofu and place in a bowl.  Using a fork, smash block until the texture resembles ricotta cheese.  Add vinegar, nutritional yeast, and ½ t. sea salt and mix.

Cover the bottom of a large casserole dish with parchment paper.  Spread a layer of sauce over the parchment.  Place a layer of noodles on top, overlapping slightly.  Spread on a layer of vegetables.  Add tofu mix by small spoonfuls and spread.  Cover with a layer of sauce.

Repeat process until the pan is full or you run out of ingredients. I typically run out of veggies and tofu before the noodles and sauce, so I will do a couple of layers of just noodles and sauce at the top.

Sprinkle vegan parmesan mix over the top.

Cover tightly with foil and place pan in oven at 375* and bake for 45 minutes.  Remove from oven and allow to sit for 10 minutes before cutting to serve.

Serve with a salad and maybe some fresh bread. Enjoy!

Citrus Berry Salad with Faux Blue Cheese Dressing

Dog! I Love Salad  I really do.  And I don’t mean “love.”  I mean LOVE.  Salad is pretty much my go-to meal, even when I’m not really worrying about what I eat.  Sometimes people are startled by the quantity of salad that I can eat, but, hey, it’s lettuce. : )   Yesterday, I whipped up this little gem.  I’ll definitely be doing it again!

Bed of
4 cups shredded romaine

Topped with
1/2 cup blueberries
1 cup grapefruit segments
1/4 cup sunflower seeds

1/4 cup vegan mayo
1 T lemon juice
1 T apple cider vinegar
1/4 t garlic
salt and pepper
1/4 cup finely chopped firm tofu
(Mix first 5 ingredients, add soy milk to thin as needed, fold in tofu and top salad)

Winter Day Easy Veggie Soup

I did pots of chicken noodle and veggie soup yesterday, and my house smelled wonderful.  A friendly tweep asked me to post the recipe for the veggie noodle, so here it is – though it’s pretty easy 🙂

2 carrots or 1.5 cup baby carrots, bitesize
2 stalks celery, sliced
2/3 block of firm tofu, chopped into small cubes
2 cans veggie broth (or 3 cups if you make your own)
4 veggie bullion cubes
4 cups water
black pepper to taste
1/2 lb rotini or other pasta
4 T miso paste

Put veggies (add others as you like – I often do onions or greens as well, but didn’t this time!), tofu, and broth in a large pan.  Bring to a boil.  Add bullion.  After bullion dissolves, gradually add additional water.  Bring back to a boil and then reduce to quick simmer until carrots are well cooked.  Add pasta and boil until done to taste.  Pepper (you likely won’t need salt) during this stage.  When pasta is almost done, add miso.  Stir in and then reduce heat to med/low.  Simmer 5 minutes and serve!