I am not vegan. But I know a lot of people are, and when creating recipes for foodhaus, I created a few vegan recipes this year because so many people are vegan. As I have now discovered – the only hard part about eating vegan is actually planning out a recipe, soooo here is the hard part done. Cooking and eating a vegan recipe – and it being really tasty – are the easy steps. Actually, the below vegan recipes, “s” emphasized, are very good. It’s one lasagna recipe, but there are at least 3 other vegan recipes here. The cheese sauce, also makes a good vegetable dip if you cut down on the liquid added, and if you add more liquid, then it also makes a good cheese sauce over top pasta. Likewise, the pesto sauce, makes a great pesto sauce. I know that when my family starts asking me to remake the cheese sauce as a vegetable dip that these recipes, are not just good vegan recipes, but are just plain good. Healthy and tasty is a hard combination to beat. Enjoy!
VEGAN SPINACH LASAGNA
Preparation Time: 1 hour
1/4 teaspoon foodhaus diced garlic, (1 small garlic clove)
1 cup raw cashews, soaked in water for 20 minutes
1/2 cup cooked white beans, such as cannelloni beans*
3 tablespoons lemon juice*
1/2 teaspoon smoked paprika*
dash cayenne pepper*
1 teaspoon turmeric powder*
2 tablespoons white miso paste*
1/4 cup nutritional yeast*
4 to 6 tablespoons water in which cashews were soaked*
1. Add the cashews, (without the soaking water) and all other ingredients into a food processor and puree. Continue to leftover cashew soaking water until it forms a sauce like consistency.
400 grams boiled then drained Ardo Spinach Leaves
6 tablespoons Agnesi Tomato & Basil Sauce
300 grams soft tofu*
1 & 1/2 teaspoons white miso paste*
1/4 teaspoon smoked paprika*
dash cayenne pepper*
6 tablespoons Cheese Sauce, (see above)
1. Add all ingredients to a large bowl and mix together with a fork.
1/4 cup boiled then drained Ardo Spinach Leaves
4 tablespoons Chorio Olive Oil
1/2 teaspoon Ardo Diced Garlic, (3 small garlic cloves)
2 cups fresh basil*
3 tablespoons pine nuts*
2 tablespoons lemon juice*
4 tablespoons nutritional yeast*
1/4 teaspoon salt*
1. Add all ingredients to a food processor and blend.
Agnesi Lasagna Sheets, cooked until al dente
1. In a rectangle dish, 9 by 11 inches, spoon a little Pesto Sauce onto the bottom of the pan.
2. Add a layer of lasagna sheets, then a layer of Cheese Sauce, and then a layer of the spinach filling.
3. Add another layer of lasagna sheets and spoon a layer of pesto on top, followed by a layer of spinach filling.
4. Repeat these steps at least two more times, ending with a layer of lasagna, followed by a layer of Cheese Sauce. Cover the lasagna with tin foil and bake in the oven for 20 minutes at 175C.
5. If you have any leftover Pesto or Cheese Sauce, you can enjoy either with pasta at a later date. You can also enjoy the Cheese Sauce as a vegetable dip.
GARLIC LEMON BEANS
Time: 20 minutes
Serves: 4 people
475 grams Ardo Whole Beans, Fine or Medium
1/4 teaspoon Ardo Diced Garlic, (2 cloves)
2 tablespoons Chorio Olive Oil
1 lemon, zested*
3 tablespoons freshly squeezed lemon juice*
2 tablespoons cashews, salted *
*All Ingredients Available at foodhaus, except those marked with an *.
1. Boil the green beans for five minutes, until just cooked. Drain the beans and rinse under cold water so that they stay green.
2. In a large pan over medium high heat, add the olive oil. Once hot, add the garlic, cashews, beans and lemon zest. Stir fry for 5 minutes. Squeeze lemon juice over top and serve.