I started making these recipes and he loves them, especially because between the two of us we lost 70lbs. Yipeeeee. No exercise either.
These recipes are not going to have exact measurements, I am a home cook and peoples tastes are different. A little extra this or less that won't matter in these recipes.
Here is my recipe for today: Vegan Lasagna, and no it isn't a vegetable one. This recipe can also be turned into ravioli, tortellini, etc.
1.) Extra Firm Tofu
2.) 2 packages of vegan shredded mozzarella(find a brand that melts well, this is important)
3.) Package of Large Won Ton Wrappers(in most grocer's vegetable section, they come in egg less varieties also)
4.) Three 14.5oz. Cans of Favorite Type of Tomatoes( I use diced, sliced, and pureed.)
5.) 1 package of meatless ground beef(I prefer Boca Burger)
6.) Garlic(minced, as many cloves as you like)
7.) 1 onion(diced)
8.) Oregano and Basil(fresh or dry, again this is to your taste)
9.) Salt & Pepper
10.) 1 or 2 cubes of Vegetable Bouillon
11.) Mock Parmesan
Preheat oven to 350 degrees
The first thing to do is get the excess water out of the tofu. Place tofu on a plate, put another plate on top of the tofu, and place a book or other weight on top of this plate. Set in fridge about 15 minutes. Dump excess water and you are ready for the next step.
In a large bowl, crumble tofu to resemble ricotta cheese. Add minced garlic, oregano, basil, s&p to taste( these ingredients are going in the sauce also, so keep that in mind when deciding amount you use) and one package of shredded mozzarella. Set in fridge so the flavors mingle, over night is good, but an hour will do.
While that's resting, start the sauce. Feel free to make your favorite sauce.
You can saute the onion and garlic if you like, I just dump it in raw to the tomatoes.
Empty the three cans of tomatoes in a large pot. I add a little water in the cans to rinse the remaining sauce from the can. When I do that, I also crumble a bouillon cube into that water and then pour it into the sauce. Add garlic, onion, basil, and oregano. Go light at this point. You can always add more later. The bouillon will have salt, so wait to add any additional.
Bring to a boil and then turn to simmer. Leave the lid off so it will reduce. This thickens the sauce and intensifies the flavor. If you have a favorite canned pasta sauce, use it, this will make this recipe even easier.
I like to saute the "meat" with a little olive oil, garlic, and herb. This gives it some body, but it is not necessary.
When the sauce has thickened(approx. 2 hrs.), you are ready to build the lasagna. I like to use loaf pans. It helps control portion size.
Put a little sauce in the bottom of the pan. Next, cut won ton to fit in pan and place on top of sauce. Put a layer of "ricotta" and spread evenly and add a little sauce. Now put won ton on top and add meat on top of that with a little sauce. If you like, add extra "mozzarella on top of each layer. This will make your lasagna gooier. Keep layering until you reach the top of the pan. Put a layer of sauce on top of lasagna. Cover with foil and place in preheated oven for an hour and a half.
When it is almost done, remove foil and top with a little "mozzarella." Heat until cheese is melted.
Let the lasagna rest about 20 minutes before serving.
Add a salad and garlic bread, sprinkle some Parmesan on each slice, and I bet your carnivore will ask for seconds.
Let me know if you tried it.
Good or Bad.
You can indulge in this lasagna and still lose weight.
I'll keep adding recipes, so if you like this one, check back.
Bon Appetite!!!
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