Fav Ever Vegan Lasagna

I have had this post in my draft folder for two years now. TWO WHOLE YEARS (ahem, and a few months)! I am so excited to FINALLY be able to share this vegan lasagna with you. I’m leaving the text below as it was because, well, it’s more or less relevant to my life, and the instructions are the same anyway.

School is back in session, and sometimes I'm out of my house for about twelve hours each day. The commute each way is about 45 minutes, I get there an hour early, and depending on the day, I stay pretty long afterward as well to grade and prep so that I can "sleep in" the next morning. My poor husband, though extremely supportive of me, has started missing my homemade food. It was a whirlwind summer with a lot of traveling and guests that left literally zero extra time to prepare my home for the school year. Those first few weeks, I was just waiting for the long weekend so I could get some meal prep done (but hey, at least my classroom stayed organized!). I decided to take some time early one Sunday morning to get some stuff baked for the week, and I defaulted to one of our favourites: vegan lasagna. 

It doesn't take too long to make - the baking part takes the longest. It just requires four main elements: tofu ricotta (which I mix with spinach), cashew cream sauce, tomato sauce and lasagna noodles, of course. 

If you, like me, have had bad experiences with the dairy-free version of this classic comfort food, rest assured that this one is actually pretty darn delicious. The first time I made it, my husband didn't even miss the cheese!

This lasagna freezes well, and you can even assemble and keep it in the fridge for a few days before baking if you need to plan ahead!

I actually pursued this lasagna hard. I remember having a terrible vegan lasagna experience and I never wanted something like that to be recreated in my kitchen. The kicker is that this bad experience was almost 15 years ago and I still remember it vividly. So I am very excited about this one and that it tastes great!

You can use your favorite tomato sauce and noodles for this! I like the kind of noodle that you cook first before baking. The texture is just nicer to me. Plus, your sauce goes a bit further I find and you’ll have a saucier lasagna - which I prefer!

The recipe for the lasagna is for a pan that is smaller than 9x13, but I’ve included some changes for that size in the notes.

Best Ever Vegan Lasagna

What you need:

• 1 recipe of Vegan Tofu Ricotta (possibly 2 for 9x13 pan) 

• 2 cups spinach (4 cups for 9x13 pan if double the ricotta)

• 1 recipe of Cashew Cream Sauce

• 1 package lasagna noodles of your choice

• Your favourite tomato sauce (more for 9x13 pan)

What to do:

1) Preheat oven to 350ºF

2) Prepare the ricotta and cashew cream sauce. 

3) In a large bowl, mix spinach and ricotta well.

4) Begin layering by adding about 1 cup of the tomato sauce to the bottom of your baking dish. Top with noodles.

5) Add layer of ricotta and top with more sauce.

6) Drizzle cashew cream sauce 

7) Repeat layers (steps 4-6) until finished. Add a final layer of noodles and sauce

8) Bake covered for about 30 minutes. Add the rest of your cashew cream sauce to the top and bake, uncovered, for another 20 minutes. Then broil, watching carefully, until top is a beautiful brown (Make sure you can broil with the pan you use)!

9) Let the lasagna cool for 15-20 minutes (very important so it doesn't fall apart!)

---

Don't you just love a good lasagna? 

---

Spinach + Artichoke Flatbread (vegan)

Well, Instagram has done it again! This post is brought to you by my IG page, after you all wanted the recipe for dinner I made earlier this month! According to my story, I made this yummy artichoke and spinach flatbread and we enjoyed it on the deck with some homemade lemonade for dinner. It was all great. And the weather was perfect, thanks for asking. Well, you all asked for the recipe, and since you asked, you are now receiving. The power of overwhelming me with the question on social media, hehe! This flatbread is seriously simple for summer, and can easily be grilled too!

This post contains affiliate links

This recipe uses my favorite Alfredo sauce recipe. My mom used to make a very similar one, and I definitely had to keep the tradition of homemade Alfredo alive. It just doesn’t taste the same out of a jar. Plus, this one is vegan, so a much better option that still tastes yummy. I decided to go with a creamier sauce rather than the typical tomato-based one (or plain olive oil) I often see on flatbreads.

I’ve also had this almost obsession with artichokes lately and have been eating them up. I don’t hesitate to pick up a jar while browsing the aisles of the grocery store. Seriously so much yum! It’s not just the taste, it’s the texture too! Just. So. Good.

But I needed something to put them on. A few years ago, we went to this amazing Italian-Indian fusion place and had this delicious naan pizza with Indian inspired toppings. It was so good.

Enter naan.

Seriously, writing up this post is making me hungry, so I’ll get to the point.

You can use any naan or flatbread you want. If you want to do this on a pizza crust, by all means, do so! There probably won’t be anything left over once you serve this up!

And pro tip: eat it outside. It’ll make you feel fancy.

Spinach + Artichoke Flatbread

what you need for the Alfredo:

• 1/2 cup raw cashews

• 1 TBSP all-purpose flour

• 1 TBSP nutritional yeast flakes

• 1/2 cube vegan seasoning (I have used this one from amazon)

• 1 1/4 cup water or vegetable broth

• about 2 tsp dried basil

what to do:

1) Add first five ingredients to a blender and process until everything is well mixed.

2) Add mixture to pot, add basil, and bring to a slow simmer - constantly stirring until thick

what you need for the flatbread:

• Your favorite Naan bread or flatbread

• 1, 6oz. jar of artichoke hearts

• 3 1/2 cups fresh spinach

• 2 cloves of garlic, minced

• 1 TBSP olive oil

Optional garnishes:

• your favorite shredded vegan cheese (optional)

• roasted red peppers (optional)

• red chili peppers (optional)

• sea salt to taste (optional)

what to do:

1) Preheat the oven to 425ºF (I do so with a pizza stone in there - optional!)

2) Mix the garlic and olive oil. Brush mixture on one side and put the bread oil side down on a prepared pan (or on pizza stone) Bake for about 2 minutes and set aside.

3) Put the remaining garlic and oil mixture into a pan. Add artichokes and spinach and cook until spinach starts to wilt, being sure to not overcook the spinach. Remove from heat.

4) Top naan with Alfredo sauce and artichoke mixture.

5) Sprinkle some vegan cheese on top (optional) and place in oven.

6) Bake for 5-7 minutes, until cheese is melted and if you want, broil the top for a minute.

7) Garnish with some red chili, red peppers, and sea salt.

8) Cut and serve fresh! Enjoy!

---

Do you enjoy a good smoothie? What is your go-to? Let me know in the comments!

---

Easy Thai Red Curry

When I went to school in Tennessee, there was this Thai place that I went to a few times. The curry was to die for. It came surrounding this adorable little cake-shaped rice mound, and I loved every bite of it. I naturally tried to recreate it when I got back to my apartment and I've been making this curry (or a similar version of it) ever since.

Here's the thing: I'm terrible at writing recipes for cooking because I don't really follow them. I just kind of taste as I go. I'm trying to be more intentional about writing down the recipes that come to my mind. As I mentioned, this red curry is one that I've been making for a while, but always just kind of went along with whatever was in my fridge (I can't be the only one who does this though, so I don't feel too bad). It's perfect for leftover veggies or veggies you have no idea what to do with. I think it's pretty much impossible to mess this one up! I like broccoli in it, but this one has peppers, onions and carrots!

The secret is the homemade red curry paste. It contains most of the spices you are going to need. It's easy to make and I keep some frozen in the freezer in 1 TBSP sections to use at a moment's notice. Fun fact: I only have a moose-shaped ice cube tray, so my curry bag is full of little moose friends. It puts a smile on my face anyway.

This meal is simple and delicious. It's quick to whip up and tastes delicious on rice or even noodles if that is what floats your boat!

Related: Vegan Pad Thai

Easy Thai Red Curry
Serves about 6

what you need:

1 large red pepper, sliced
1 large yellow pepper, sliced
1 yellow onion, sliced
1 large carrot, sliced in long strips
2 cloves garlic, minced
1 TBSP maple syrup
3 TBSP red curry paste
1 tsp fresh grated ginger
Juice from half a lime
1 can coconut milk
Sea Salt to taste
Cilantro and onion to garnish

what to do:

1) With a little water add the onion to a large saucepan. Cook about 5 minutes until tender.

2) Add the peppers and carrots and red thai curry and cook until the vegetables are well coated.

3) Add ginger, lime, maple syrup, and garlic.

4) Pour in the coconut milk and cook a few more minutes until the sauce coats a spoon.

5) Adjust your seasonings - adding salt if need be.

6) Garnish with green onion and cilantro and serve with fresh wedges of lime over a bed of rice or noodles!

---

What are some of your favourite quick and easy dinners?

---

Creamy Roasted Garlic & Tomato Pasta (nut free)

I suppose everyone has a staple that is always in their pantry. When I was growing up, we always had rice. I would eat rice for every meal and I had no qualms about it. Now, it's all about pasta.

We love pasta in this house. It's quick, it's easy, and it's delicious. There are all different varieties - the kind made from black beans or rice or gorbonzo beans. They can be red or green or brown. Pasta is just so much fun! I know many people who would agree with me.

So because of my love for pasta, and becuase of my love for creamy sauces that contain no yucky ingredients, I bring to you: creamy roasted garlic and tomato pasta! It's nut free, but still creamy!

This post contains affiliate links

This dish is the perfect main if you're expecting last-minute company. Seriously. It takes 30 minutes to whip up, but still looks good and impressive on a table. It's perfect and light and tasty! Plus, if there is a nut allergy, no need to look any further!

I love making a full batch of this just for the two of us and packing it up for lunches the next day too. Leftovers are the bomb dot com!

It's all about the sauce! You can use any kind of pasta with it and add any kind of additional vegetables! The tomato and spinach by themselves is fabulous too. Obviously, you can add less pasta if you want a higher sauce to pasta ratio too. I'm super hungry just thinking about it. 

The roasted garlic adds that extra kick of flavour it needs!

I love enjoying this on a warm summer evening out on the deck. Yes! Don't tell me I'm the only one who loves eating outside!

Enjoy!

Creamy Roasted Garlic & Tomato Pasta

Makes about 8 servings

what you need:

• 1 bulb (yes the whole bulb!) garlic

• 1 large onion, sliced

• 16 ounces (1 lb) pasta of your choice

• Olive oil

• 2 tsp sea salt

• Pinch sea salt

• 3 TBSP arrowroot powder

• 3 TBSP nutritional yeast flakes

• 2 ½ cups unsweetened plain non-dairy milk

• 2 cups grape tomatoes, halved

• 4 cups fresh spinach

what to do:

1. Preheat the oven to 400 degrees F.

2. Clean the outside layer of the garlic bulb, keeping the whole thing intact. Cut the top off the bulb, and brush the exposed garlic with olive oil. Roast entire bulb for 30 minutes.

3. Wash and halve the tomatoes and place them on a baking tray. Toss with a bit of olive oil and a pinch of salt and add them to the oven to roast for 20 minutes.

4. While the garlic and tomatoes are roasting, cook pasta and set aside.

5. Once the garlic and tomatoes are finished, set aside.

6. Prepare the sauce by adding onions to a large saucepan on low-medium heat. Begin cooking the onions, adding a pinch of salt. Cook until soft.

7. Add onions, roasted garlic, almond milk, 2 tsp sea salt, arrowroot powder, and nutritional yeast flakes to a high speed blender.

8. Blend until smooth.

9. Add mixture back to saucepan and slowly bring it to a simmer.

10. Add the spinach to the mixture, cooking until wilted. Then add the pasta. To finish, stir in the roasted tomatoes.

11. Serve right away. Keep leftovers in an airtight container up to 3 days - though it won’t likely last that long!

---

Lime Maple Tofu Fajitas (vegan + gluten free options)

When you think about a busy day you've just had rushing around doing everything under the sun, do you enjoy coming home to cook a meal? I personally do not. During the school year, a typical work day for me is both physically and emotionally draining. Kids are crazy (I do LOVE my job)! If it were at all possible, I would totally hire a chef to come and cook nutritious dinners for me - but alas, my budget does not allow for that (I don't even think I have to double check it to come to that conclusion, hehe!)

Thankfully, there are a few meals I can easily whip up that taste like they were being prepped for hours. These fajitas are one of those meals. It's quick, easy, and nutritious! They are also very versatile and work with just about any leftover in your kitchen. They also taste great the next day for lunch which is a huge bonus for me!

I'm not a Mexican food expert by any means. The very first time I ever made fajitas I was in Austria and decided to take a weekend trip to visit a friend. I wanted to make her dinner, so I threw some peppers, tomatoes and tofu in a pan and whipped up a similar product. Since that day, I've made these, and the recipe changes pretty much every time. I've since omitted the tomatoes from my original mixture, but I love the lime and maple I put in these. I actually have never looked up a fajita recipe, so I don't even honestly know if I can call these fajitas - but I suppose they are. Haha!

The trick is keeping your pan on low heat. It gives the onions a really nice caramelization and flavour. You can seriously add anything to the filling. I've added beans before. I've also done a crumbled TVP instead of tofu. And as I mentioned before, I've added tomatoes - crushed or diced or whatever my heart desired.

For the tofu, I baked it in the oven. It got to soak up some more of the lime and maple and doing it in the oven allowed it to get firmer and chewier. 

Anyhow, I'm glad to share this super quick and easy meal with you - hopefully it makes your work week easier!

Lime Maple Tofu Fajitas

what you need

1 large red onion, sliced
1 large red bell pepper, sliced
1 large orange or yellow bell pepper, sliced
1 clove of garlic, minced
1 block extra firm tofu
2 tsp sea salt
2 tsp cumin
1 tsp chili powder
1/4 tsp red pepper flakes
1 lime
3 tsp maple syrup
Splash of olive oil

8 fajita sized tortillas (can get gluten free)

Garnish/Toppings Ideas:
Fresh cilantro
Fresh lime wedges
Fresh avocados/Guac
Lettuce
Diced tomatoes
Sour cream
Cashew cream sauce

what to do:

1) Preheat the oven to 425 degrees F
2) Press the tofu in a kitchen towel so that you get as much water out as you can and cut it into long strips
3) On a prepared baking pan, lay the tofu and sprinkle with 1 tsp sea salt, 1 tsp maple syrup, a bit of olive oil, and squeeze half a lime. Bake for 15-20 minutes, until nicely browned. Turn off oven and leave them in there until you're ready to add them to the vegetables.
4) To a pan, add a tiny bit of olive oil. On low heat, cool your onion for about 5 minutes until soft. 
5) Next, add the peppers and continue cooking.
6) Add the remaining tsp of salt, the cumin, chilli powder, and red pepper flakes and mix until the vegetables are coated.
7) Drizzle the maple syrup and the other half of the lime over it and add the garlic.
8) Carefully add the tofu, mix, and you are done!

---

What's your favourite quick dinner recipe?

---