Recipe: Perfect Vegan Tempeh Lasagna

Vegan Tempeh Lasagna. High in calcium and iron from the spinach. Can be made ahead, frozen and served on another day. The pefect family friendly vegan meal.

Take a quick quiz to receive your personalized Keto diet plan. In a medium bowl, combine ricotta, parsley, thyme, pepper and nutmeg. Vegan Tempeh Lasagna step by step. You can have Vegan Tempeh Lasagna using 24 ingredients and 24 steps. Here is how you achieve that.

Ingredients of Vegan Tempeh Lasagna

1. Prepare of Lasagna pasta or whole wheat lasagna pasta.
2. Prepare of Rao’s tomato pasta sauce.
3. You need 4-5 tablespoons of Olive Oil.
4. Prepare 1 of onion chopped.
5. You need 1-2 of chopped small red and 1/4 large green peppers.
6. Prepare of chopped fresh garlic whole.
7. It's tablespoon of chopped fresh ginger.
8. It's 1 box of chopped mushrooms.
9. You need 1 of fresh tomato.
10. It's 1-2 cups of fresh spinach.
11. It's 1 of vegan meat crumble.
12. You need 4 packages of Daiya mozzarella cheese (vegan).
13. You need of Adobo seasoning.
14. Prepare of rosemary.
15. Prepare of oregano seasoning.
16. It's of black pepper.
17. It's of Italian seasoning.
18. You need of Onion seasoning.
19. You need to taste of salt.
20. Prepare 1 cup of cashews.
21. Prepare 2-3 spoons of nutritional yeast.
22. Prepare 1/2 of lemon.
23. Prepare 1/2 cup of soy milk unsweetened or almond milk.
24. You need 1-2 tablespoons of Earth Balance butter (vegan).

Lasagna with vegan tempeh ragù- a vegan dish that will win you over. This delicious homemade vegan lasagna recipe is incredibly flavorful and easy to make! It's filled with a simple homemade ricotta, tempeh marinara sauce, spinach, fresh basil and dairy-free mozzarella! It's ready to go into the oven in under thirty minutes and is so simple and fun to layer and bake.

Vegan Tempeh Lasagna step by step

1. Chop onions, peppers, garlic, ginger.
2. Saute the onions, and peppers in 3 tablespoons olive oil for 5 minutes.
3. Crumble in Tempeh package into the pan with onions and peppers and cook for 5 minutes or use Light life smart ground meatless original crumbles.
4. Add various seasonings including Italian spices and other seasonings and add garlic and ginger.
5. Cook for another 5 -10 minutes.
6. Add in sliced mushrooms, add a tablespoon of Earth Balance Vegan Butter to the mix, cook for 5 more minutes.
7. Add bottle of Rao’s sauce.
8. Add in sliced fresh tomato, continue on low to medium heat.
9. Boil hot water with one to two tablespoons olive oil and salt and place 12 lasagna pasta slices in boiling water, resume to medium heat until prepared.
10. Place cashews in Blender, add nutritional yeast, squeeze half lemon, add salt and pepper and soy milk and blend until a thick but smooth consistency--(serves as a type of Ricotta cheese substitute).
11. Use Lasagna pan or foil lasagna pan and slightly olive oil the pan around the interior and interior sides.
12. Take some pasta mix, very little and put some on bottom of pan.
13. Place three slices of pasta lengthwise depending on size of lasagna pan.
14. Add cashew mix on layer of pasta in a thin layer.
15. Then add sauce mix with the meat crumble mix, a layer.
16. Add some Daiya mozzarella cheese, thin layer.
17. Add a layer of Spinach.
18. Add pasta slices.
19. Repeat layering one more time-to create two layers.
20. At top of pasta add some sauce mix and some Daiya cheese.
21. Place in the 350 degree preheated oven for 30 minutes covered with aluminum foil.
22. Remove aluminum foil, bake an additional 15 to 30 minuteslll.
23. Remove from oven and let stand 15 minutes before cutting into 9 to 12 pieces.
24. Enjoy!!.

Add the soy sauce and liquid smoke and fry until the sauces have totally been absorbed by the tempeh. Remove from the saucepan and set aside. This is the BEST Vegan Lasagna! It's layered with vegan almond ricotta, mushroom tempeh marinara sauce, and topped with a simple vegan mozzarella cheese that bubbles and browns. Easy to make gluten-free as well!