In this post, I’m going to how you how to make a quick and easy vegan lasagna. This vegan lasagna is not only for vegans. I dare you to try it for meatless Mondays or to try it if you are curious and new to this word ‘vegan’. Trust me, it’s so simple and delicious you will probably want to make it more often.
Lasagna has always been one of my favourite savoury dishes. I would get beyond excited when I knew my mom was making one. This only happened occasionally though as I was told it’s a lot of work to make a lasagna. It wasn’t until I started cooking for myself and going vegan, that I considered the idea of ever making a lasagna myself. It would have to be without cheese, meat and creamy sauce, and so my ultimate vegan lasagna recipe was born.
A quick vent
Gone are the days where people have a lot of time to prepare home meals. I get that, however cooking your own meal can be therapeutic and the health benefits of knowing what you’re eating is incomparable to any fast food. I often feel sad and angry at how the fast food industry has ruined food for people and made it into something less joyous. Yes, eating should always be a joyous occasion. We should take the time to chew carefully, enjoy the flavours and be appreciative about what we are eating.
These are just my views and you are welcome to your own of course. How many of us sit at a desk daily, shove food into our mouth and minutes later realise that we weren’t even aware of finishing a whole meal. When did this become okay? I encourage you to actually take a break when you eat and focus on your food. Find joy in what you are eating. Let me know your thoughts on this topic.
Back to lasagna
Okay back to a quick and easy vegan lasagna recipe you won’t regret giving a try.
If you plan your grocery shopping trips like I do, then be sure to get these ingredients and give this recipe a go. I make 3-4 lasagna’s a month now and they are great for left over lunches. Not to mention, you can add mushrooms, spinach or tofu and get really creative. This vegan lasagna recipe is more on the traditional side but it’s still wonderfully healthy. Yay for 0 cholesterol!
If you are trying to avoid gluten and pasta –because you know, everyone is different. Don’t fret, you can still make this recipe quite easily with gluten free pasta sheets or zucchini (baby marrow) which has been cut into long strips. I have tried this recipe with aubergine (egg plant) instead of pasta and it has also turned out wonderfully. Any way you look at it, this recipe is easily customizable, delicious and super simple. Not to mention you won’t be spending 5 hours in the kitchen making it because “Ain’t nobody got time for that”. If you haven’t seen that on YouTube check it out. Ntsali – that one if for you! P.S Ntsali is one of my best friends from school days who is living in South Korea and giving vegan a try.
If you are looking for something even easier then why not try out my Curried Shepherds pie
Quick and easy vegan Lasagna
- 2 Cups soya protein or vegan mince alternative
- 3 Cups boiling water or 1 cup for alternative
- 1 tsp salt
- 2 cloves garlic or 1 tsp garlic powder
- 1 diced onion
- 1 can chopped tomato or 3 fresh
- 1 tbsp tomato paste in America this is called tomato sauce
- 1 tbsp oil coconut or olive oil
- 1 tsp smoke paprika
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
Cauliflower white sauce
- 1 cup almond milk or any plant milk
- 1 lemon or lime juiced
- 1 cauliflower head
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Coconut oil optional
- 1/2 box pasta lasagna sheets or gluten free sheets
- 1 packet Vegan grated Mozzarella cheese
Cauliflower white sauce
- In a pot, fill it halfway with water, 1 tsp of salt and bring to the boil. This is to cook your cauliflower. Alternatively microwave cook your cauliflower.
- Chop your cauliflower into chunks and add to the boiling water
- Drain your cauliflower once cooked and add it to a blender with all the other ingredients. Blend until smooth. I add an optional tablespoon on coconut oil here for creaminess.
- Boil 3 cups of water and add to your 2 cups of soya protein along with the salt. Only use 1 Cup water if not using soya mince.
- Dice your onion and chop your garlic.
- In a pot, heat your oil and add your onions and garlic to sauté until slightly translucent.
- Add your seasoning to the onion mix and cook for 30 seconds roughly.
- Add your mince to the pot and combine, then add the canned tomato and tomato sauce/paste
- Let this boil and then simmer with the lid on for 10 minutes. Taste and season with salt and pepper if needed.
- Pre heat oven to 350 degrees Fahrenheit or 200 degrees Celcius.
- Spay your baking dish with a light coating of oil.
- Now for the fun part! Layers. Add half of the mince mixture to bottom of your dish, then layer with the dried pasta, add another mince layer, add another layer of pasta, then add the cauli-sauce and the whole packet of vegan cheese on top.
- Bake for 40 minutes or until golden on top.
- Let it cool down or sit for at least 10 minutes before serving. Garnish with some fresh basil.
I hope you enjoy this easy vegan lasagna recipe as much as I do, and make it as often as you can. If you do make it, please share with me on Instagram @the_hungry_herbivore