Gluten Free, Vegan Thanksgiving Lasagna

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Hey, I’ve been having a rough time lately. I’m aware I have not been posting much. I finally made an original recipe to share with you all.

I came up with this idea for Thanksgiving because it’s easy to transport for a long car ride, easy to reheat, and has a little bit of everything. Also, since I cannot eat the vegan Thanksgiving roasts like Tofurky and such because they’re made out of pure gluten, I figured this would be even more delicious and satisfying for me.

This recipe contains butternut squash, kale, walnuts, caramelized onions, and vegan ricotta, as well as gluten-free lasagna noodles.

It uses two packages of Kite Hill ricotta, which is a pretty big splurge but so worth it if you can get it. If you can’t, it works with some firm tofu, or you can make a cashew ricotta too.

Here it is:

Ingredients:

  • 4 cups chopped butternut squash
  • 4 tbsp extra virgin olive oil, divided
  • 4 small Vidalia onions, cut into rings
  • 1 tbsp brown sugar
  • ¾ cup vegetable broth
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp ground nutmeg
  • 1 clove minced garlic
  • ¼ cup nutritional yeast
  • 16 oz chopped kale
  • 3 cups water
  • 1 ½ cup walnuts
  • 2 packages Kite Hill ricotta cheese
  • ½ cup non dairy milk of choice
  • 1 package Tinkyada Brown Rice Lasagne Noodles (the best gluten free pasta brand, in my opinion, and I’ve tried a lot)

 

Directions:

  1. Place butternut squash in a large saucepan and cover with water.
  2. When water is boiling, set a timer for 15-20 minutes. Remove from heat when the squash is soft.
  3. While the butternut squash is boiling, prepare the caramelized onions. Place 2 tablespoons olive oil in a large frying pan with a cover. Toss the onions in the oil. Keep on medium heat (you may have to lower it later) for 10-15 minutes, stirring every so often. When browned, add in the brown sugar, stir, and remove from heat. Set aside for assembly of the lasagna later.
  4. When the squash is cooked, drain the water and place back into the pot. Mash the squash with a potato masher until smooth.
  5. Stir in the vegetable broth, salt and pepper, nutmeg, garlic, and nutritional yeast.
  6. Prepare the kale by boiling three cups of water in a large covered pot. When boiling, add the kale and cover. Stir every so often until all the kale is wilted, for about 5 minutes.
  7. Prepare the walnuts by placing them in a food processor and blend until pasty. If you like, you can add some additional seasonings to the walnuts before blending.
  8. Prepare the lasagna noodles according to the packaged directions and preheat the oven to 350 degrees F.
  9. Combine the ricotta with the nondairy milk in a medium sized bowl.
  10. Drizzle the remaining two tablespoons of olive oil onto a large casserole or lasagna pan.
  11. Place a layer of noodles on the bottom, followed by half the butternut sauce, half the ricotta, half the walnuts, and all of the kale. Repeat in the same order except this time, place on top with the onions instead of the kale for the second layer.
  12. Cover pan with foil and cook for 30 minutes. Uncover and heat for an additional ten minutes (or less depending on how it’s looking)
  13. Allow it to cool slightly before digging in.

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I hope you have a lot to be grateful for!

 

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Vegan Mofo day 24: Worldly Wednesday: Walnut Meat, tofu ricotta, and pesto lasagna

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Hello everyone! I’m very excited today because I just got put up on my college program’s website about the work I’m doing. They interviewed me and I talked about my blog and my future plans of incorporating a vegan project into my education plan.

You can view that article here!

Anyways, on to the food!

This lasagna is quite rich with the walnut meat, and has tons of protein due to the tofu ricotta, and a healthy dose of greens due to the pesto (with basil and parsley!).

This walnut meat here is very similar to my earlier recipe but changed slightly to change the flavor from a hamburger style to a more italian style. The tofu ricotta is also quite similar to the one for the pizza recipe I posted earlier on Sept. 12, but I changed it again because there is a separate basil factor with the pesto, so extra basil in the ricotta was not necessary.

Here is the recipe:

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Ingredients:

For the walnut meat:

  • 1 cup walnuts
  • 1 medium onion, chopped
  • 2 cloves garlic
  • 1 portobello cap
  • 1/2 cup diced tomatoes in juice, no salt added, canned
  • 1 tsp dried oregano
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 1/4 tsp salt

For the pesto:

  • 2 cups basil, packed
  • 1 cup flat leaf parsley, not packed
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1 tbsp olive oil

For the ricotta:

  • 1 block extra firm tofu
  • 1 tsp salt free italian seasoning blend
  • 1/4 tsp black pepper
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 2 tsp olive oil
  • 1/4 tsp onion powder
  • 3 tbsp water

Other necessary ingredients:

  • 1 & 2/3 cup Tomato sauce, either homemade (your favorite recipe) or store bought (I love Victoria brand marinara)
  • no-boil vegan lasagna noodles
  • 1/3 cup Daiya brand vegan mozzarella style cheese, optional

Directions:

  1. Preheat oven to 350 degrees F.
  2. Prepare the walnut meat. Place walnuts, onion, garlic and portobello into a food processor and blend until everything melds together but remains chunky.
  3. Place this mushy walnut meat into a bowl, and fold in the remaining ingredients.
  4. On a parchment lined baking sheet, pat down the “meat” into a thin layer with a spatula.
  5. Bake 15 minutes. Take out of the oven and with a spatula, scrape up the “meat” and flip it.
  6. Bake for 15 more minutes and set aside.
  7. Prepare the pesto. First place the basil, parsley, and garlic and chop in the food processor until finely ground.
  8. Add the pine nuts and olive oil into the mix, and blend. You will need to scrape down the sides with a rubber spatula to ensure that everything gets properly mixed together and to get a good consistency. Set aside, in a bowl, but leave some of the remnants of the pesto in the food processor for the next step.
  9. Make the ricotta by adding all the ingredients into the food processor and blend until smooth. Scrape down the sides with the rubber spatular once or twice to get everything together.
  10. Grease a 9 x 13” pan with cooking spray.
  11. Lay out three dry lasagna noodles (or more if you could not find the no-boil type after boiling them, of course) on the bottom of the pan.
  12. Spread 2/3 cup of the sauce on top.
  13. Spread 1/3 of the ricotta and pesto on top.
  14. Crumble and sprinkle 1/2 the batch of the walnut meat on top with your hands.
  15. Place another layer of dry lasagna noodles on top and repeat steps 12-14.
  16. Place the final layer of noodles on top, and add just 1/3 cup of the sauce and the remainder of the pesto and ricotta (with the ricotta on the top layer!)
  17. Sprinkle 1/3 cup daiya mozzarella on top.
  18. Bake in the oven for 35 minutes.
  19. Let sit 10 minutes after taking out of the oven, and enjoy.

photo 1 (4)The pesto

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The ricotta

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The first layer of the lasagna

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Buon Appetito!

Vegan MoFo 2014: Meaty Meatless Monday: Walnut Burger Meat Crumbles

This recipe is fairly basic and can be seasoned according to your needs. I will use it later on this Wednesday in a lasagna recipe, and on Friday in an amazing pizza recipe.

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Ingredients:

  • 1 cup walnuts
  • 1 portobello cap, roughly chopped
  • 1 medium onion
  • 2 cloves garlic
  • 1/2 cup diced tomatoes in juice, canned, no salt added
  • 1 tsp dried oregano
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place walnuts, onions, portobello, and garlic in a food processor.
  3. Pulse until ground and soft but not totally smooth—keeping it still gritty.
  4. Place into a large bowl, add the rest of the ingredients, and combine well.
  5. Place on a baking sheet covered in parchment paper in a single layer.
  6. Bake for a total of 30 minutes. After 15 minutes, take a spatula to flip as best as you can. It’ll be crumbly, just try to get the parts that were touching the pan to face up as much as possible. Continue to bake for the remaining 15 minutes.
  7. When done, use in place of recipes that call for hamburger meat, or mix with a marinara sauce and serve over pasta,

Enjoy!! I really like this recipe, it’s so versatile and delicious!

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