Recipe: Appetizing Vegan Tempeh Lasagna

Vegan Tempeh Lasagna.

Vegan Tempeh Lasagna You can have Vegan Tempeh Lasagna using 24 ingredients and 24 steps. Here is how you achieve it.

Ingredients of Vegan Tempeh Lasagna

  1. You need of Lasagna pasta or whole wheat lasagna pasta.
  2. You need of Rao’s tomato pasta sauce.
  3. It’s 4-5 tablespoons of Olive Oil.
  4. Prepare 1 of onion chopped.
  5. Prepare 1-2 of chopped small red and 1/4 large green peppers.
  6. You need of chopped fresh garlic whole.
  7. It’s tablespoon of chopped fresh ginger.
  8. Prepare 1 box of chopped mushrooms.
  9. It’s 1 of fresh tomato.
  10. Prepare 1-2 cups of fresh spinach.
  11. Prepare 1 of vegan meat crumble.
  12. It’s 4 packages of Daiya mozzarella cheese (vegan).
  13. You need of Adobo seasoning.
  14. Prepare of rosemary.
  15. You need of oregano seasoning.
  16. You need of black pepper.
  17. You need of Italian seasoning.
  18. You need of Onion seasoning.
  19. It’s to taste of salt.
  20. It’s 1 cup of cashews.
  21. You need 2-3 spoons of nutritional yeast.
  22. Prepare 1/2 of lemon.
  23. It’s 1/2 cup of soy milk unsweetened or almond milk.
  24. Prepare 1-2 tablespoons of Earth Balance butter (vegan).

Vegan Tempeh Lasagna instructions

  1. Chop onions, peppers, garlic, ginger.
  2. Saute the onions, and peppers in 3 tablespoons olive oil for 5 minutes.
  3. Crumble in Tempeh package into the pan with onions and peppers and cook for 5 minutes or use Light life smart ground meatless original crumbles.
  4. Add various seasonings including Italian spices and other seasonings and add garlic and ginger.
  5. Cook for another 5 -10 minutes.
  6. Add in sliced mushrooms, add a tablespoon of Earth Balance Vegan Butter to the mix, cook for 5 more minutes.
  7. Add bottle of Rao’s sauce.
  8. Add in sliced fresh tomato, continue on low to medium heat.
  9. Boil hot water with one to two tablespoons olive oil and salt and place 12 lasagna pasta slices in boiling water, resume to medium heat until prepared.
  10. Place cashews in Blender, add nutritional yeast, squeeze half lemon, add salt and pepper and soy milk and blend until a thick but smooth consistency–(serves as a type of Ricotta cheese substitute).
  11. Use Lasagna pan or foil lasagna pan and slightly olive oil the pan around the interior and interior sides.
  12. Take some pasta mix, very little and put some on bottom of pan.
  13. Place three slices of pasta lengthwise depending on size of lasagna pan.
  14. Add cashew mix on layer of pasta in a thin layer.
  15. Then add sauce mix with the meat crumble mix, a layer.
  16. Add some Daiya mozzarella cheese, thin layer.
  17. Add a layer of Spinach.
  18. Add pasta slices.
  19. Repeat layering one more time-to create two layers.
  20. At top of pasta add some sauce mix and some Daiya cheese.
  21. Place in the 350 degree preheated oven for 30 minutes covered with aluminum foil.
  22. Remove aluminum foil, bake an additional 15 to 30 minuteslll.
  23. Remove from oven and let stand 15 minutes before cutting into 9 to 12 pieces.
  24. Enjoy!!.