Vegan Lasagne with Meatless Crumbles and Cashew Cheez

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_001

Have you ever really wanted to make something but because it looks so complicated, you never got around to it?

This is my case with the lasagne. For so long, I’ve wanted to make it, just because I have always loved the taste, and I know I would able to make a healthier version without any meat or dairy, but I always put it off because it looked so long and hard. Today, after a lot of planning, I finally decided it was time!

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_002

Well, after making it, I can say that it was so worth it. Yes, there are lots of steps, but it’s really not that hard when you get into it.

I tried to make this as close to the conventional version as I could, so that meant a meaty type of sauce with amazingly high quality pasta sauce and lots of cheese.

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_003

Surprisingly, I can’t tell the difference between this version and the store bought ones and whenever that happens, I can safely say that I’ve succeed in creating a recipe. Though it has been a while since I ate it, so my memory may be dusty. But seriously, I have to applaud on three specific products I used which made this as good as it was.

First, it’s Rao’s Arrabbiata sauce. It was all thanks to Raocow that I discovered it, because we bought it totally to honour him, and found that it simply tasted supreme. Also, Trader Joe’s vegan cheese is some of the best I’ve had. I love that it melts and has such a strong cheese flavour. Combined with Daiya, it really was perfect.

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_004

Of course with the brown rice pasta, I had seen them in a lot of stores, and including the health food store. Brown rice pasta taste exactly the same as regular. You don’t have to use that if you don’t want to. Though I will say that brown rice pasta may take a little longer to cook than regular.

Anyway, I am so excited about my successful lasagne experiment. This really makes me more confident to tackle other really difficult things I haven’t made yet.

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_005

Vegan Lasagne with Meatless Crumbles and Cashew Cheez

Meatless Pasta Sauce
1 tablespoon extra light olive oil
1 medium yellow onion, finely diced
2 cloves garlic, finely diced
A sprinkle Himalayan/sea salt
5 white mushrooms, finely diced
1/2 cup boiling water
1/2 cup & 1 tablespoons tvp (textured vegetable protein)
1 bottle Rao’s Arrabbiata Sauce (or other high quality pasta sauce)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon mustard powder
1 teaspoon dried oregano
1/2 teaspoon fennel seeds
A few sprinkles ground pepper

Cashew Cheez
1/2 cup cashews, pre-soaked
1/4 cup nutritional yeast
3 tablespoons vegetable broth
2 tablespoons unsweetened almond milk
1 tablespoon lemon juice
1 clove garlic
1 teaspoon mustard powder
1 teaspoon onion powder
1/4 teaspoon Himalayan/sea salt

Other Ingredients
1 packet brown rice pasta lasagne or regular (10oz)
1/2 cup vegan mozzarella cheese (I used a combination of Daiya and Trader Joe’s Vegan Mozzarella)

Meatless Pasta Sauce: Peel and finely dice the onion and garlic into tiny cubes, and put them in the frying pan with a tablespoon of extra light olive oil and a sprinkle of salt. Leave that there for the moment. Finely dice the white mushrooms and keep them in a separate small bowl for now.

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_006

Start boiling some water in a very small saucepan.

Turn the frying pan with the onion and garlic on medium high (5-6) and let the onions and garlic cook for about 16 minutes until it has browned. Be sure to stir a lot so the don’t burn.

Meanwhile, measure out the tvp and put it in a bowl and pour 1/2 cup of boiling water (use a metal measuring cup, preferred) into the tvp and let the water rehydrate it. Use a couple of paper towels to soak up any remaining liquid.

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_007

After the onions have been cooking for 16 minutes, add the mushrooms and tvp. Stir and let it cook for another 6 minutes or so, and add the bottle of Rao’s Arrabbiata sauce (recommended, or use other high quality pasta sauce of choice). Immediately reduce the heat to medium low (4).

Add all the spices, including the garlic powder, smoked paprika, mustard powder, oregano, fennel seeds and ground pepper.

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_008

Let the sauce simmer for another 8-10 minutes and then turn it off. Set this aside.

Cashew Cheez: Make this while you get a spare moment while making the meatless sauce.

Be sure you have soaked the cashews for at least an hour. Add all the ingredients into the blender and blend on full speed until it has become quite smooth. You can leave little chunks as well.

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_009

Leave the cashew cheez in the blender until it’s needed later.

Pasta Lasagne: It’s important that you start boiling the water early, when the meatless sauce is still cooking, otherwise you will need to wait a long time.

Fill a big pot with water and turn the heat to high and let it boil. Once you begin to see little bubbles coming up and a lot of steam, add the lasagne noodles in carefully. After a few minutes, the edges will soften so you can push it all into the saucepan.

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_010

Let it continue boiling for another 15 minutes or so (may take longer or shorter) until the pasta noodles are no longer hard.

Drain out all the water and rinse the pasta with some cold water.

Lasagne Assemble and Cooking: Preheat oven to 325°F (163°C).

It’s up to you what kind of baking tray/dish you want to use. I used a bread pan, but you may like to use a bigger baking tray or even a casserole dish.

If using a baking tray, spray it with some non-stick cooking oil all over.

Here’s the assembly order. Be sure you spread the sauces evenly.

1) Add two lasagne noodles at the bottom.

2) Add a few spoonfuls of meatless pasta sauce.

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_011

3) Add another two lasagne noodles.

4) Add a layer of cashew cheez.

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_012

5) Add a few spoonfuls of meatless pasta sauce.

6) Add two more lasagne noodles.

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_013

7) Add another layer of cashew cheez.

8) Add another few spoonfuls of meatless pasta sauce. This time, I added a little more and spread it very evenly.

9) Finally, add the 1/2 cup of vegan cheese.

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_014

Note: I cooked all the lasagne noodles in the box but had some left over, as well as some pasta sauce. I just ate the noodles and pasta sauce on their own.

Put the lasagne in the oven and bake for about 50 minutes in total. Don’t forget to check once in a while just to make sure it’s not burning as every oven is different! Let it cool and slice and serve.

Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_015

Vegan Lasagne with Meatless Crumbles and Cashew Cheez
Serves: 4
 

Ingredients
Meatless Pasta Sauce
  • 1 tablespoon extra light olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, finely diced
  • A sprinkle Himalayan/sea salt
  • 5 white mushrooms, finely diced
  • ½ cup boiling water
  • ½ cup & 1 tablespoons tvp (textured vegetable protein)
  • 1 bottle Rao’s Arrabbiata Sauce (or other high quality pasta sauce)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon dried oregano
  • ½ teaspoon fennel seeds
  • A few sprinkles ground pepper
Cashew Cheez
  • ½ cup cashews, pre-soaked
  • ¼ cup nutritional yeast
  • 3 tablespoons vegetable broth
  • 2 tablespoons unsweetened almond milk
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 1 teaspoon mustard powder
  • 1 teaspoon onion powder
  • ¼ teaspoon Himalayan/sea salt
Other Ingredients
  • 1 packet brown rice pasta lasagne or regular (10oz)
  • ½ cup vegan mozzarella cheese (I used a combination of Daiya and Trader Joe’s Vegan Mozzarella)

Instructions
  1. Meatless Pasta Sauce: Peel and finely dice the onion and garlic into tiny cubes, and put them in the frying pan with a tablespoon of extra light olive oil and a sprinkle of salt. Leave that there for the moment. Finely dice the white mushrooms and keep them in a separate small bowl for now.
  2. Start boiling some water in a very small saucepan.
  3. Turn the frying pan with the onion and garlic on medium high (5-6) and let the onions and garlic cook for about 16 minutes until it has browned. Be sure to stir a lot so the don’t burn.
  4. Meanwhile, measure out the tvp and put it in a bowl and pour ½ cup of boiling water (use a metal measuring cup, preferred) into the tvp and let the water rehydrate it. Use a couple of paper towels to soak up any remaining liquid.
  5. After the onions have been cooking for 16 minutes, add the mushrooms and tvp. Stir and let it cook for another 6 minutes or so, and add the bottle of Rao’s Arrabbiata sauce (recommended, or use other high quality pasta sauce of choice). Immediately reduce the heat to medium low (4).
  6. Add all the spices, including the garlic powder, smoked paprika, mustard powder, oregano, fennel seeds and ground pepper.
  7. Let the sauce simmer for another 8-10 minutes and then turn it off. Set this aside.
  8. Cashew Cheez: Make this while you get a spare moment while making the meatless sauce.
  9. Be sure you have soaked the cashews for at least an hour. Add all the ingredients into the blender and blend on full speed until it has become quite smooth. You can leave little chunks as well.
  10. Leave the cashew cheez in the blender until it’s needed later.
  11. Pasta Lasagne: It’s important that you start boiling the water early, when the meatless sauce is still cooking, otherwise you will need to wait a long time.
  12. Fill a big pot with water and turn the heat to high and let it boil. Once you begin to see little bubbles coming up and a lot of steam, add the lasagne noodles in carefully. After a few minutes, the edges will soften so you can push it all into the saucepan.
  13. Let it continue boiling for another 15 minutes or so (may take longer or shorter) until the pasta noodles are no longer hard.
  14. Drain out all the water and rinse the pasta with some cold water.
  15. Lasagne Assemble and Cooking: Preheat oven to 325°F (163°C).
  16. It’s up to you what kind of baking tray/dish you want to use. I used a bread pan, but you may like to use a bigger baking tray or even a casserole dish.
  17. If using a baking tray, spray it with some non-stick cooking oil all over.
  18. Here’s the assembly order. Be sure you spread the sauces evenly.
  19. Add two lasagne noodles at the bottom.
  20. Add a few spoonfuls of meatless pasta sauce.
  21. Add another two lasagne noodles.
  22. Add a layer of cashew cheez.
  23. Add a few spoonfuls of meatless pasta sauce.
  24. Add two more lasagne noodles.
  25. Add another layer of cashew cheez.
  26. Add another few spoonfuls of meatless pasta sauce. This time, I added a little more and spread it very evenly.
  27. Finally, add the ½ cup of vegan cheese.
  28. Note: I cooked all the lasagne noodles in the box but had some left over, as well as some pasta sauce. I just ate the noodles and pasta sauce on their own.
  29. Put the lasagne in the oven and bake for about 50 minutes in total. Don’t forget to check once in a while just to make sure it’s not burning as every oven is different! Let it cool and slice and serve.


Homemade_Vegan_Lasagne_Meatless_Crumbles_Cashew_Cheez_Recipe_016

7 comments

  1. Laura

    Yummy! My hubby and I are totally addicted to a cheezy sauce made with nutritional yeast and to a pasta sauce made with cashews, so this is right up our alley. We also love Italian food and my husband always mentions how much he misses lasagna since I went vegan. I’m going to definitely have to try this. We both are not fans of mushrooms, though, so those will just have to stay out. Now I just wish our TJ’s carried vegan cheese! What brand of TVP did you use?

    • Susanna

      I’m so excited that this is what you enjoy!!! :D
      I can’t wait till you try this :D And I agree, it seems so hard to find that TJ cheese :O I loved it cos it melted much better than the other ones.
      Let’s see, the TVP I bought was Bob’s Red Mill. Good luck with it!!!

  2. saniel

    Just made this used macadamia nuts and cashews and had no cheese so I left it out. It tastes great. I have left over ingredients can I freeze in a pan non glass?

    • Susanna

      Wow awesome, that’s so cool that you tried with macadamia nuts. I think it would have a similar effect, which I am totally excited to try next time :D
      I’m pretty sure you can freeze the left overs :D

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>