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Vegan Lasagne

This is what we made for dinner Monday night.  It was


1 C. chopped onion
1 T. minced garlic
2 t. basil
1 t. oregano
2 bay leaves
2 t. salt
29-oz. can tomato purée
6-oz. can tomato paste
2 T. dry red wine
1 C. fresh chopped tomatoes
¼ t. pepper
1 T. honey
½ C. fresh chopped parsley
2 C. reduced-fat firm tofu (not silken)
egg replacer to equal 2 eggs
6-8 cloves garlic, pressed
2 C. TVP or crumbled veggie burgers
2 T. Bragg?s Liquid Aminos or soy sauce
4 T. catsup or tomato purée
12 lasagne pasta, half cooked

TIME:  45 minutes

Sauté onion, garlic, basil, oregano, bay leaves, and salt in

a large pan with ¼ C. water.  When onions are clear and very

soft, add tomato purée, tomato paste, wine, tomatoes,
pepper, and honey.  Turn heat way down, cover, and simmer at

least 45 minutes, stirring occasionally.  Stir in parsley.
Mix together tofu, egg replacer, salt, pepper, and garlic.
If using TVP, mix with Bragg?s, catsup, and 1½ C. boiling
water; let sit 15 minutes.  To assemble lasagne, spread a
little sauce over bottom of 9?X12? pan.  Cover with 1/3 the
pasta, ½ the tofu mixture, 1/3 the remaining sauce, ½ the
TVP mixture, ½ the remaining pasta, remaining tofu mixture,
½ remaining sauce, remaining TVP mixture, remaining pasta,
and remaining sauce.  Bake.  Let stand 10 minutes before
serving.  Makes 6-8 servings.

 NOTES:  This is based on a recipe from the Moosewood