Vegan Tempeh Lasagna
Vegan Tempeh Lasagna

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vegan tempeh lasagna. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vegan Tempeh Lasagna is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Vegan Tempeh Lasagna is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook vegan tempeh lasagna using 24 ingredients and 24 steps. Here is how you cook it.

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

So that’s going to wrap this up for this exceptional food vegan tempeh lasagna recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!