Vegan Lasagne that will blow your mind
Get these following ingredients together and prepare to make a tradition Italian staple with a Vegan twist. Hey, who are we kidding? This recipe is nothing less than a masterpiece and our hats off to Chow! So without further ado let’s start cooking!
Ingredients
- 11/2 lbs eggplant (about 2 small)
- 2 tsps kosher salt (plus more as needed)
- 4 tbsps extra-virgin olive oil
- ground black pepper (Freshly)
- 1 tsp Italian parsley leaves (finely chopped fresh)
- 1/2 tsp red wine vinegar
- 1 pinch red pepper flakes
- 56 ozs peel tomato whole (preferably San Marzano)
- 1/4 cup extra-virgin olive oil
- 1 yellow onion (medium, finely chopped)
- 2 garlic cloves (medium, minced)
- 1 tbsp tomato paste
- 1 bay leaf
- 1/4 tsp red pepper flakes (plus more as needed)
- kosher salt
- 2 tbsps capers
- kosher salt
- 12 ozs lasagna noodles (dried)
- 2 lbs soft tofu (drained)
- 1/3 cup Italian parsley leaves (finely chopped)
- 3 tbsps nutritional yeast (optional)
- 2 tsps grated lemon zest (finely, from about 2 medium lemons)
- 2 tbsps lemon juice (freshly squeezed, plus more as needed, from about 1/2 lemon)
- 2 tsps kosher salt (plus more as needed)
- 1/2 tsp ground black pepper (freshly, plus more as needed)
- 1 cup basil leaves (loosely packed, from about 1 bunch, cut into 1/4-inch-thick ribbons)
Now for the Preparation! Keep reading here
Source: Chow
Photo Source: Healthy Solutions
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