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The Wild Mushroom Green Vegan Lasagna with 2 Multi-Purpose Sauces

October 17, 2019 By julia

A comfort food fave, with a twist. This green vegan lasagna is so yum, and perfect for these fall feels.

Make a big batch, or a few dishes worth to freeze for a dinner freak out kinda day! That’s my jam. I don’t like spending hours in the kitchen prepping one day for the full week… instead, I make the most of when I actually am in the kitchen. If I’m chopping an onion, I chop 3, and put them in the fridge for a different recipe… If I’m making lasagna, I make A LOT of it so leftovers can flow like an awesome mountain bike trail that just keeps on giving.

Are you the same? Well, here’s a recipe to go bulk on.

The Green Vegan Lasagna

Plus, you’ll make 2 sauces for this recipe that can be used for what ever else you want to use them for (hint hint, double them up)! I’m thinking green sauce for a dip, and cashew cheese sauce for pasta or your next sandwich making party.

Other sweet addition tips? If you want it to be even cheesier than what the cashew cheese will provide…. Top it off with a vegan cheese like Gusta (shredded up), Black Sheep Vegan Cheeze ‘vouda’ or ‘vozzerella’, Daiya Mozz, Miyokos Mozz… Drool. You can find these online at vegansupply.ca or veganessentials.com or spud.ca (use code CRVAN-MURJUB for 20$ off your first Spud order).

The Green Vegan Lasagna
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The Green Vegan Lasagna

Recipe by JulesCourse: Dinner
Servings

12

servings
Prep time

25

minutes
Cooking time

50

minutes

Ingredients

  • 1 box lasagna noodles (Gluten-Free if needed)

  • 1 sweet or yellow onion, diced

  • 2 cups chopped wild mushrooms (used chanterelles, oyster mushrooms and portobello)

  • 2 cloves garlic, minced

  • 2 tbsp Italian seasoning

  • 1 jar tomato pasta sauce (24 ounces)

  • Green Sauce
  • 2 cans white beans (strained)

  • 1 cup nutritional yeast

  • 2 cloves garlic

  • juice of 1 lemon

  • 1 tbsp onion powder

  • 3 cups spinach

  • 1/4 tsp salt

  • 1 tsp balsamic reduction or maple syrup

  • 1 to 2 cups Pre-cooked green or brown lentils

  • Cashew Cheese Sauce
  • 1 1/2 cups soaked (and strained) cashews (soak cashews overnight or a quick soak in hot water for 10 minutes)

  • 1/4 cup nutritional yeast

  • 1/2 tsp salt

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 cup unsweetened + unflavoured plant milk

Directions

  • Pre-heat oven to 350F
  • Sauté the onions, mushrooms, Italian seasoning, and garlic with a bit of water if it’s sticking.
  • Cook noodles according to directions (some lasagna noodles don’t need to be pre-boiled). Bring a pot of water to a boil, add noodles and salt, let cook for the time told, strain and run cold water over them.
  • Make the Green Sauce: Add all the green sauce ingredients except for the lentils to your blender and whiz it up until smoooooooth. (you can use this sauce as a dip, pasta sauce or a spread for your wraps)… Then stir in the lentils.
  • Make the Cheese Sauce: Add all cheese sauce ingredients to the blender and blend until smooth (this sauce too makes a great dip, sandwich sauce, or pasta sauce!)
  • Layer it up! Start with tomato sauce on the bottom of your baking dish (around 13 x 9-inches), then a layer of noodles, then green sauce, cheese sauce, onion + wild mushroom saute, tomato sauce, and repeat. Finish it off with noodles, then cheese sauce on top!
  • Cover with tin foil and bake for 40 minutes. Remove foil and bake for another 10 minutes
  • Let sit for 10, and serve with fresh basil

Notes

  • Prep time doesn’t include cooking the lentils (about 40 minutes) or soaking the cashews (overnight or for 10 minutes in hot water).
  • Keep in the fridge for a week, or freeze for a few months

If you make this, make sure you tag @hookedonplants on instagram!

Need a guide towards a plant-based lifestyle? Try the 80/20 Plants Program

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

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Filed Under: Dinner, fall, Gluten Free, Oil Free, Recipes, Sauces/Dressings, Uncategorized Tagged With: lasagna, lasagne, vegan lasagne

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Reader Interactions

Comments

  1. Steve Julian says

    July 8, 2020 at 8:02 pm

    What could you substitute for the tomato sauce?

Trackbacks

  1. Weekend Reading | The Full Helping says:
    October 21, 2019 at 4:33 am

    like the looks of this hearty vegan lasagna and the sauces !

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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☀️ Retreats

Pro tip: Stay consistent. You’ve got this 🐾 Pro tip: Stay consistent. You’ve got this 🐾

P.S. Wondering what all the cuteness is about?

Only for the bestest dog food ever: @virchewdogs
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Use code hookedonplants for a discount — link in bio or just message us ‘DOG FOOD’ & we’ll send more info. 

~ With love, Zak & Tez 🐶💛
Whistler people! Name where this is from & I’ll Whistler people! Name where this is from & I’ll give you extra high fives today 🏆 
The OG rainbow collard wrap 🤤 

PS: if I were to create a Whistler Vegan Guide, drop in the comments what can’t be missed ??!!

#whistlerveganguide #whistlervegan #veganwhistler #plantbasedfinds #plantbasedwhistler #vegantravel
15 Minute Protein-Packed Vegan Pesto ChickUn Fettu 15 Minute Protein-Packed Vegan Pesto ChickUn Fettuccine 

1) Soak soy curls in water for 10 mins, then strain and pan-fry in olive oil & @bragg liquid aminos
2) In a pan, sauté 1 onion, lots of crushed garlic, 8-10 sliced mushrooms 
3) Add vegan pesto (used @love.legrand), nutritional yeast, and the pan fried soy curls to that pan. 
4) Boil pasta of choice (drop your fave pasta below… macaroni? Penne? Fettuccini?
5) Strain then pour pasta into the pan of goodness & mixy mixy
*** optional: add mushroom benefits with 1 tbsp each of @staywyldorganics Immunity Blend powder, and extra protein with @complement unflavoured protein powder. Use ‘hookedonplants’ for a discount - links in bio. 

 
🤤 Devour. 

Anything can be veganized. 👌 

📌 Save this for your next 15 minute dinner recipe idea.

#vegandinner #veganpasta #pestopasta #15minuterecipe #easyrecipe #easyveganrecipe
Ok, I’m biased… but this mama has to be the mo Ok, I’m biased… but this mama has to be the most inspiring plant-based athlete out there.

@stephaniejdsloan always supporting, motivating, moving, adventuring (in braids), and top-cheffing it up with the goodness of whole plant foods.

Happy Mother’s Day to all the amazing mama’s out there. 💕 

#momsrule  #nomeatathlete
#plantbasedathlete #veganmom #mothersday
This isn’t just any tofu scramble… it’s next This isn’t just any tofu scramble… it’s next-level creamy and eggy thanks to 2 secret weapons:

🥄 Hummus for texture 
🧂 Black salt (kala namak) for that eggy flava flave

Serve it up with avo, tomato, and a drizzle of hot sauce for the ultimate #MothersDayBrunch moment 🥑🔥

🌱 Tofu Scramble Recipe - from the #hookedonplantsarchives 

Ingredients:
	•	½ large yellow onion, diced
	•	2 cloves garlic
	•	6 white mushrooms, sliced
	•	1 red pepper, diced
	•	1 tsp each: garlic powder, onion powder, paprika
	•	½ tsp turmeric
	•	1 tsp cumin
	•	½ tsp black salt (kala namak)
	•	¼–½ cup nutritional yeast
	•	½ cup hummus (use your fave — or try my Roasted Garlic one!)
	•	1 block medium or soft tofu (~350g)

Directions:
	1.	Sauté onion in a hot pan (no oil needed). Let it brown, then splash with water to deglaze as needed.
	2.	Add mushrooms, garlic, and red pepper. Cook for a few minutes.
	3.	Stir in spices + ¼ cup water.
	4.	Add hummus and mix until incorporated.
	5.	Crumble tofu into the pan with your hands (tiny crumbles = perfect texture).
	6.	Stir everything together and cook for a few more minutes until golden and hot.

Top with avo, tomato slices, hot sauce… or wrap it up in a tortilla 🌯

💌 Save this for your next brunch or breakfast for dinner (the best) and tag @hookedonplants if you make it!

#TofuScramble #VeganBrunch #EasyVeganMeals #HookedOnPlants #MothersDay #HummusHack #TofuScramble #BreakfastforDinner #PlantBasedProtein #VeganComfortFood #WeekendEats
… vegan for a decade and she’s still kickin’ … vegan for a decade and she’s still kickin’ 👌 

Plants have all the protein 🌱 💥 Who here is early in their plant-based journey? Need some tips? 

🐾 PS: These rescue dogs are thriving on plants too. Check the link in bio for info 🐾 

#vegan #veganolympian #plantbased #plantbasedtips #vegannutrition @virchewdogs
@alohaanimalsanctuary needs support right now. ➡ @alohaanimalsanctuary needs support right now.
➡️The GoFundMe page is linked in @alohaanimalsanctuary bio.

A few years ago, I had the beautiful experience of volunteering with Aloha Animal Sanctuary, and supporting their team with @complement products to help the volunteers and founders thrive—so they could give their best selves to the animals.

It’s a dream of mine to spend more time physically supporting farm sanctuaries. 
And to have my own one day… 💫 
… to rescue animals like the lucky ones you see here, living out their best lives.
Just putting that out there 🌱✨

💪🏽 The work, love and energy the founders have poured into Aloha is incredibly inspiring, but it comes with its challenges… Funding expenses being the main one. 

If you’ve got even $5 to spare, it could make a huge difference in helping save Aloha.

Since I don’t have my own sanctuary (yet!), the least I can do is share, volunteer, and spread the word.

& look back on the cute animal pics from my few days there. 

🐾 Hug a dog today. 
🐾Reconnect with the magic animals bring into this world.
🐾Donate if you can. 
🐾Visit a sanctuary. 
🐾Support the people doing this heart-led work.

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Need a serotonin boost? Hug a dog today. 10/10 re Need a serotonin boost? Hug a dog today. 
10/10 recommend.

PS: dogs can thrive on plant-based diet and it may actually extend their life 🎉 If you have sensitive pups, or don’t feel like feeding other animals to your family animals or want to try a more sustainable dog food for 🌍 try feeding them a vegan option. Check out the studies on @virchewdogs site, and try their starter pack (link in bio). Developed with vegetarians. Feel free to use ‘hookedonplants’ for a discount. 

Zak & Tez just love it. 
Tez actually vibrates with excitement every time. 😆 

#vegandogs #plantbaseddogs #dogfood #vegandogfood#adoptdontshop #rescuedogs #rescuedogsrule
🥞💛 Vegan 3 Ingredient Blender Pancakes—so 🥞💛 Vegan 3 Ingredient Blender Pancakes—so easy, super delish, and protein-packed.✨ 
Just blend, pour, flip, and devour.

3 main ingredients plus a few powders / spices 👌 

👨‍🍳 Ingredients:
✔️ 3 ripe bananas 🍌
✔️ 3 cups oats (GF if needed)
✔️ 1-1.5 cups plant milk (oat, almond, soy… whatever floats your nut milk boat)
✔️ 1 tsp baking powder
✔️ 1 tsp baking soda 
✔️ 1/2 tsp cinnamon
✔️ 1 tsp vanilla extract
✔️ Pinch of salt
Optional:
@complement Daily Greens
@complement Chocolate Protein 
@staywyldorganics Mushroom powders 🍄‍🟫 
Vegan chocolate chips?!

Use ‘hookedonplants’ for a discount on all. 

… beer powder makes these babies nice & pink…! 

🔥 Directions:
1.  Add oats, powders to the blender, and blend to a flour
2. Add milk and bananas, blend until smooth (add a little extra milk if needed & use a tamper to help blend. 
3. Heat a non-stick pan over medium and lightly grease with coconut oil or vegan butter.
4. Pour the batter into the pan (small pancakes work best), cook for ~3 mins until bubbles form.
5. Flip, cook another 2 mins, then stack ‘em high!
✔️ TOP IT with maple syrup, nut butter, warm berries, coconut chips, chocolate drizzle… whatever makes your heart happy! 🍓

Save this for your next cozy brunch and tag me if you try it. 
Who’s flippin’ pancakes this weekend?! 💛

👌Freeze & pop in the toaster for a quick Breaki. 
** Can also be used in the waffle iron 🧇 

Are you in team waffle or team pancake?? 
👇Do tell. 

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