Saturday, April 27, 2013

How will you survive???

Since becoming vegan I have gotten a lot of questions like, "No meat?!? What do you eat???" The first week of the vegan journey, I really didn't have an answer. I had done plenty of research, but in reality I had no clue how I would keep myself alive, or what I would be consuming...3 meals a day...21 meals a week...bean burritos? It's funny now because that is what Jason ate for an entire week. What a disaster. I don't recommend living exclusively on bean burritos. #beanlife

As I have continued to learn on this journey, I still find that question hard to answer but for a different reason. There's an endless amount of things I can eat, and I have only begun to scratch the surface. Every time I go to the market I see a new food I have never tried, or a new spice combination to play with. I can eat most typical American dishes with minor substitutes or tweaks to the recipe. Another bonus I have found is that being vegan has sparked my creative side. Until now, I had not consider myself a creative person (thought my brothers got those genes).

This weekend I made my own version of a veggie lasagna. at a loss for how good it was. It was unreal. I have not had a lot of experience cooking with or eating tofu, and honestly, it still creeps me out a little bit. But it was absolutely perfect in this recipe. It looks a little bit like ricotta cheese mixed in with the veggies, and I didn't even think about it when I was eating it. After scarfing down a monstrous piece, I was satisfied but not uncomfortably stuffed to oblivion. Even if you are not planning on becoming vegan, I highly recommend adding this plant based recipe to your rotation. 

Veggie Lasagna Medley
Adapted from Engine 2's Raise the Roof Sweet Potato Lasagna

2 cloves garlic, chopped
12 ounces mushrooms (baby bella), sliced
1 head broccoli, chopped
3 carrots, chopped
1 1/2 cup corn
1 1/2 cup peas
2 red peppers, chopped
12 ounces silken tofu
1 tsp dried basil (if using fresh, add more)
1 tsp dried rosemary (if using fresh, add more)
1 tsp dried oregano (if using fresh, add more)
salt and pepper to taste
red pepper flakes to taste (optional)
3 medium sized sweet potatoes, cooked and mashed
2 jars pasta sauce
1 package lasagna no-boil noodles
4 tomatoes, sliced
1/2 cup raw cashews, ground

Preheat oven to 400 degrees.

Saute mushrooms and garlic over medium heat until the mushrooms have reduced in size (about 7 minutes). Remove from heat and set aside in large bowl. 
Using the same pan, saute broccoli and carrots with 1/4 cup water. Cover the pan and cook for about 5 minutes. Remove from pan and add to mushrooms.
Saute peppers, corn, and peas until heated through (about 3 minutes). Remove from pan and add to bowl with other veggies.
Drain the silken tofu with a paper towel and add to the bowl of veggies.
Add spices to the veggie bowl and combine.

Assemble the lasagna in a 9x13 pan. Here are the layers from bottom up:
Sweet potatoes
Sliced tomatoes

Now that's a lot of veggies!

Cover with foil and bake for 45 minutes.
Remove foil and sprinkle ground cashews over the top. Bake for 15 more minutes uncovered.
Put under broiler for a few minutes until the cashews are toasted.

The ground cashews toast up perfectly, you will not miss the Parmesan cheese.

Check out that sweet potato layer, oh yeah!


  1. That looks deeeeee-lish!!! I wish Todd and Trevor would eat stuff like this. I just wanna pay someone to make portions for me to eat at lunch or something!

  2. I'm thinking I'll have to bring samples in to work next time I make something yummy :)

  3. Lasagna noodles are not vegan. They are made with eggs.

  4. Lasagna noodles are not vegan. They are made with eggs.