#SaturdaySnackdown with Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 is making an absolutely delicious quick and easy recipe for vegan lasagna featuring Beyond Meat and Miyoko’s fresh vegan Mozzarella. Cruelty-free recipes are the best! Enjoy! #JaneUnchained #veganlasagna
Today on #SaturdaySnackdown, Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 is making an absolutely delicious quick and easy recipe for vegan lasagna featuring Beyond Meat and Miyoko's fresh vegan Mozzerella. Cruelty free recipes are the best! Enjoy! #JaneUnchained #veganlasagna
Posted by Jane Velez-Mitchell on Saturday, May 18, 2019
VIVA ITALIA! If you love Italian food, you must try this #SaturdaySnackdown recipe! It’s not only absolutely delicious, but the prep time is only 15-20 minutes now that we are able to buy “No Boil” Lasagna noodles! The end result is a cheesy delight that tastes just like regular meat lasagna, but without harming animals! Each serving is very filling, as it’s packed with mouthwatering vegan ingredients. Definitely a “must save” recipe. Serve with salad and garlic bread. ENJOY! #veganfoodshare #veganlasagna #meat #cheese #italianrecipe #lasagna #crueltyfreefood #letseatvegan #thefutureisvegan #dairy #dairyisscary #nodairy #beyondmeat #miyokos #justveggie #janeunchained
MOUTHWATERING VEGAN LASAGNAIngredients:Vegan Cheese Lasagna Filling:14 oz firm Tofu
2/3 cup plain soy milk1/4 cup Nutritional Yeast1/2 tablespoon Miso paste1/2 tsp garlic powder1/2 tsp sea salt1/2 tsp dried basil1/2 tsp dried oregano1 Beyond “Meat Patty,” defrosted1/2 8 oz ball of “Miyoko’s” fresh mozzarella1 package “Trader Joe’s” Mozzarella shredsSauces:1 15 oz can tomato paste1 24 oz can pasta sauce“No Boil” Lasagna noodlesTopping:Italian seasoning“Just Veggie” vegan parmesan cheeseRecipe:
Set oven to 375 degreesIn mixing bowl, combine all ingredients to make lasagna filling which will resemble a ricotta cheese texture.In a 9×13 casserole dish, use 1/2 can tomato sauce and spread evenly on bottom. Place noodles on top. If using the No Boil noodles, you’ll use 6 with each layer. Scoop half of vegan cheese filling and spread evenly. Pour half the can of pasta sauce on top. Continue the same layering one more time. When you finish, place 6 lasagna noodles on top and use remaining 1/2 can of tomato sauce on top. Spread the bag of Mozzarella vegan cheese shreds on top, sprinkle Italian season generously and “Just Veggie” parmesan cheese on top.Place foil over dish and bake for 35-40 minutes. Take foil off and bake for another 15-20 minutes. Place on stovetop and let cool for 5 minutes.Sprinkle more “Just Veggie” vegan Parmesan cheese if desired. Cut and serve with side salad and garlic bread. ENJOY!