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Monday, November 28, 2011

Delicious Vegan Whole Wheat Lasagna with Mushrooms



This dish is one of my favorites so far. I didn't think it will be so good but trust me it's even better than the original meat lasagna.

The wonderful thing about using mushrooms for lasagna is that mushrooms provide a richness and meaty texture that makes most people not miss the meat at all.

I substituted the shredded cheese on top that is usually sprinkled over lasagna with a lovely flavorful tomato and basil sauce. The combination is awesome and you won't miss the cheesy texture. Of course, if you have some vegan cheese you can use it but unfortunately it can't be found here.

You definitely must try this! You'll love it !



Ingredients for one 8x12 casserole dish:

whole wheat lasagna noodles, cooked slightly (I used lasagna noodles that don't need to be boiled first)
500g portobello mushrooms
1 carrot
2 big onions
1 red bell pepper
100g textured soy protein, granulated
ground pepper, to taste
sea salt, to taste
2 tsp thyme
1 tbsp unrefined oil

Sauce:

1 400g can peeled tomatoes
fresh or dry basil, to taste

Directions:

Grind the carrot, mushrooms, onions and pepper using your food grinder.

Put the mixture in a large bowl and add soy, thyme, sea salt and pepper.

Heat oil in a large pan. Add mixture and sauté for 5 minutes.

Preheat oven to 375° F.

Put some parchment paper on the bottom of the tray to avoid sticking and using any extra oil.
Assemble the lasagna. Lay down one layer of noodles. Use a spatula to spread 1/2 of the mushroom mixture. Lay down a second layer of noodles. Spread rest of mixture. Lay down last layer of noodles. 
Cover casserole with some aluminum foil. It will cook faster.
Bake for about 40 minutes.
Remove from oven and let sit for about 10 minutes.
Add peeled tomatoes and basil in your food processor and blend. Pour sauce on top of lasagna.
Serve warm.
Enjoy!

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20 Comments:

At November 28, 2011 at 4:46 PM , Blogger Isobelle said...

Beautiful! I really need to try making a lasagna some time.

 
At November 29, 2011 at 6:05 AM , Blogger Vegaia said...

There are many reasons to choose a vegan lifestyle. Here are two uplifting videos to help everyone understand why so many people are making this life-altering choice: http://tinyurl.com/8yy49ru and http://tinyurl.com/7snrnv5

 
At November 29, 2011 at 6:30 AM , Blogger Gourmandelle said...

Thank you Isobelle!

 
At November 29, 2011 at 6:32 AM , Blogger Gourmandelle said...

@Vegaia Thank you very much! Those videos are really interesting!

 
At November 29, 2011 at 9:46 AM , Blogger Mushrooms Canada said...

This looks absolutely delicious! I often use meaty portabellas in my lasagnas and pasta dishes instead of ground meat. You save on calories and fat, but don't compromise on the flavour ;)
- Brittany

 
At November 29, 2011 at 9:46 AM , Blogger Ashley said...

Did you use TVP or something similar to "tofu crumbles"? If I'm using TVP, should it go into the lasagna before of after its been reconstituted?

 
At November 29, 2011 at 10:29 AM , Blogger Gourmandelle said...

Thank you Brittany! That's a great diet tip. Mushrooms are also high in proteins so in my opinion they're the best substitute for meat.

 
At November 29, 2011 at 10:35 AM , Blogger Gourmandelle said...

@Ashley Yes I used TVP granules. I didn't boil them first because they will absorb all excess liquid from the mushrooms. See the ingredients - 100g textured soy protein, granulated. I added them in the filling and then assembled the lasagna.

 
At December 2, 2011 at 1:22 AM , Blogger MyFudo™ said...

This comment has been removed by the author.

 
At December 2, 2011 at 1:23 AM , Blogger MyFudo™ said...

This comment has been removed by the author.

 
At December 2, 2011 at 1:24 AM , Blogger MyFudo™ said...

I am not totally vegan but i can appreciate vegan dishes every now and again. I am amazed at how creative your dish is, I bet I wont be missing out on the meat flavor in this lasagna. Thanks for sharing. I am trying this out!

 
At December 7, 2011 at 1:25 AM , Blogger David said...

Very nice, with some improvement on your recipe can be outstanding.

 
At December 7, 2011 at 1:27 AM , Blogger Gourmandelle said...

Thank you David! If you have some tips for me I am open to suggestions :)

 
At December 7, 2011 at 1:27 AM , Blogger Gourmandelle said...

@MyFudo: Thanks! I'm really glad you like it :)

 
At December 8, 2011 at 3:17 PM , Blogger Vegan Magic said...

I haven't had lasagna in a very long time and your pictures are causing me this huuuge craving:( I need to make some soon. I love the idea of mushroom lasagna. Great recipe! PS Thank you for your recent visit;)

 
At December 8, 2011 at 3:17 PM , Blogger Vegan Magic said...

I haven't had lasagna in a very long time and your pictures are causing me this huuuge craving:( I need to make some soon. I love the idea of mushroom lasagna. Great recipe! PS Thank you for your recent visit;)

 
At December 11, 2011 at 8:16 AM , Blogger camelia said...

Hello,


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At December 12, 2011 at 10:28 AM , Blogger Gourmandelle said...

@Camelia: Thank you very much for the invite! I will add my blog soon!

 
At December 19, 2011 at 1:50 PM , OpenID floridacoastalcooking.com said...

Is there a substitute for the textured soy protien by chance?

This looks amazing!
Dawn

 
At December 19, 2011 at 1:55 PM , Blogger Gourmandelle said...

Thank you Dawn!
You can double the quantity for mushrooms. The texture and taste will be pretty much the same :)

 

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