Tuesday, June 11, 2013

Vegan Lasagna & Cheeze Sauce Experiments

I have put off making lasagna in *forever* because of the whole dairy thing. It seemed like kind of a bummer to omit the most key ingredient of a lasagna. I finally felt ready to try something. And I'm happy with the results. Mostly.

The sauce consisted of store-bought sauce with veggies (peppers, mushrooms, garlic, onion, etc) and beans added in. I used regular noodles. The 'creative' part was the cottage cheese replacement. I used a recipe for Lemon Basil Cashew Cheese as my guideline. But, of course I made alterations. I don't like nutritional yeast, so I used a mixture of that with soy paremesan. I also skipped the basil and used spinach instead. And I added in some silken tofu. I will tweak this a bit more and may eventually share a recipe.

Next time around I need to make more sauce or do something to bulk up the middle layers.

I figured since I was already messing around with a cheeze sauce, I tried another one as well. I had planned to drizzle this on top of the lasagna but I opted not to because I didn't really like it. I think it's because it has a stronger nutritional yeast flavour, and I really don't like nutritional yeast. Luckily, it's all used up and I will never buy it again.

I tried the sauce on nachos and it was almost ok. The flavour of the chips made up for the not-so-great sauce. I will probably make the sauce again but use the soy parmesan instead.

1 comment:

  1. maybe add some eggplant? most veggie lasagna recipes seem to have that