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

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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!

Vegan Mashed Cauliflower Potatoes | Oil-Free

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Canadian Thanksgiving is juuuuust around the corner, and since there is no Thanksgiving without these basic vegan mashed potatoes, you better go grab some real nice spuds and mash em’ up!

Take these taters to the next level with easy coconut bacon bitties (recipe also below), or douse it in this mushroom gravy (see ya later turkey fat).

In the midst of the season of gratitude… here are a few things I’m thankful for right now:

  1. You guys. I love seeing you rock these recipes and connect with me on instagram
  2. The Game Changers Movie being out, inspiring so many people to eat plants and kill it as an athlete
  3. People like Greta, Billie, DJ Tiger Lily, James Wilks and Ellen getting the vegan word out
  4. Mic the Vegan & Plant Proof for de-bunking myths and questionable studies out there
  5. This list could go on… but I’ll stop there and squeeze in my dog, of course.

What are you grateful for?

Hopefully for this recipe…and for the ones that go with it like Stuffed Tofu Turkey, Maple Dijon Pecan Hasselback Butternut Squash, Mashed Potato Butternut Swirl, Spinach Artichoke White Bean Dip, or Whole Roasted Cauliflower with Tahini Curry Sauce…

Enjoy!

Basic Vegan Mashed Potatoes with Bacon Bits
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Basic Vegan Mashed Potatoes with Bacon Bits

Recipe by JulesCourse: dinnerDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

15

minutes

Ingredients

  • 4 medium Yukon potatoes, chopped

  • 1 head cauliflower, chopped

  • 1/2 cup cashews

  • 1/2 tsp salt

  • 3/4-1 cup unsweetened plant milk

  • 1 tbsp onion powder

  • 1 tbsp garlic powder

  • 1/2 cup nutritional yeast

  • 2 tbsp chives, minced

Directions

  • Boil potatoes: add potatoes to a pot and cover with water, bring to a boil then turn down to medium for about 15 minutes, or until soft. Strain.
  • Meanwhile, steam cauliflower and cashews for 10 minutes, until cauliflower is fork tender
  • Add cauliflower, cashews, milk, salt, garlic powder, onion powder, and nutritional yeast to your blender and whiz it up until smooth (start with 3/4 cup milk, and add more if you need to for easy breezy blending…you may need the help of a tamper)
  • Now, pour out 1/2 of the cauliflower sauce into a big bowl, and add in the potatoes. Blend with help from your tamper.
  • Pour all the blender potatoes into the big bowl with the cauliflower sauce and mix until evenly combined.
  • Top with pepper and chives (and maybe some mushroom gravy!)

Simply Basic Vegan Curry Recipe (Ridiculously EASY)

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Stuck for dinner? Craving tastiness? Need some veggies in your life?

DO THIS.

A basic vegan curry AKA… a fool-proof way to get nutrients in your bod’ without having to think.

Switch up the veggies according to the season, your personal vibe, or what ever you may have kicking around in that fridge of yours.

This recipe works with pretty much any kind of potato or veggie…

You could switch out the sweet potatoes for russet potatoes or turnips or butternut squash or pumpkin…

You could switch out the eggplant + cauliflower with carrots, broccoli, peppers, zucchinis…

You could switch out the chickpeas with edamame or red lentils or black beans or kidney beans or peas…

It’s your call! And it’s the perfect way to use up those veggies that have been staring at you in the face for the last week…saying ‘use meeee’!

You’re welcome, veggies.

OK on to the recipe.

Simply Basic Vegan Curry
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Simply Basic Vegan Curry

Recipe by JulesCourse: Dinner, LunchDifficulty: Easy
Servingsservings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 1 large sweet or yellow onion, chopped

  • 3 cloves garlic, minced

  • 6-8 white or brown mushrooms, sliced

  • 1-2 jars of red or green curry paste (112 gram jars)

  • 1 small can coconut milk (200mL)

  • 1 veggie boullion cube

  • 2 medium-large sweet potatoes, chopped

  • 1 large eggplant, chopped

  • 1 cauliflower, chopped

  • 2 leave kale or 2 handfuls spinach, thinly sliced

  • 1-2 tbsp peanuts (for topping)

  • 3-4 sprigs fresh cilantro (for garnish)

Directions

  • Bring pot to medium heat, then add onions, mushrooms and garlic. Let sauté, and add a bit of water to de-glaze the bottom of the pot
  • After 5 minutes, add the curry paste, coconut milk, boullion cube and a cup of water. Stir until mixed evenly
  • Add the sweet potatoes and eggplant. Add water until the veggies are just covered
  • Bring to a boil, and then turn down to simmer for 30 minutes
  • Add in the cauliflower and greens. Let simmer another 5 minutes
  • To serve, lay down some pre-cooked brown rice or any other grain (or not), and top with peanuts and cilantro!

Notes

  • Goes well with pre-cooked brown rice or quinoa!

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!

Pumpkin Pie Smoothie Bowl

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It’s that time of the year. Bring out the pumpkin everything. Especially this drool-worthy pumpkin pie smoothie bowl.

Why is that word so comforting?

… pumpkin…ahhhhhh, Yes.

Fall, I see you. This pumpkin pie smoothie bowl hits that comfy spot, with some extra surprise nutrition.

Not only will you devour each n’ every spoonful of this deliciousness (and lick the bowl), but you’ll also reap the benefits of a couple secret ingredients. I’m talking about Pranin’s Iron and Vitamin C powders sourced straight from whole foods.

Why take Iron and Vitamin C together? Vitamin C enhances the absorption of the iron in your GI tract.

Pumpkin Pie Smoothie Bowl

The beauty of using these whole food supplement powders is that you’re getting the good stuff from whole food sources! The vitamin C and Iron comes from a blend of organic curry leaves, amla berries and moringa leaves. Boom.

Blend this up for yourself and reap the benefits of vitamins + minerals not only from the extra whole food supplements, but also the pumpkin purée, dates, and bananas. Serious YUM in ma tum.

Pumpkin Pie Smoothie Bowl
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Pumpkin Pie Smoothie Bowl

Recipe by JulesCourse: Dessert, Breakfast, SnacksDifficulty: Easy
Servings

2

servings
Prep time

3

minutes

Ingredients

  • 1 can pumpkin pie purée (with maple syrup and spices included)

  • 2 frozen bananas

  • 1/4 cup plant milk

  • 2 medjool dates (without pit!)

  • 1 tsp each of Pranin Vitamin C and Iron powders

  • Optional Toppings:

  • oats

  • cacao nibs

  • extra dates

  • hemp seeds

  • chia seeds

Directions

  • Add all ingredients to your blender…and BLEND!

If you make these, make sure you tag @hookedonplants + @praninorganic 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!

Protein-Packed Vegan Almond Banana Muffins | Gluten-Free

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September lunch boxes just got a whole lot yummier.

These Nana’Nut Muffins are ones for the box.

Almond flour packs the protein punch here. Find it in the store… or make your own!

How? Whip up some homemade almond milk, then instead of throwing the almond pulp in the compost, dry it out (in a dehydrator at 110F for 10 hours, or in the oven for 2 hours at the lowest setting), then blend it to a flour!

Devour these warm with some homemade jam, or pack them away for your next day at the office or adventure in the mountains.

Protein-Packed Vegan Almond Banana Muffins | Gluten-Free
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Protein-Packed Vegan Almond Banana Muffins | Gluten-Free

Recipe by JulesCourse: Snacks, Dessert, BreakfastDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • Dry Ingredients

  • 3 cups almond flour

  • 1 1/2 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1 tbsp cinnamon

  • pinch of salt

  • Wet Ingredients

  • 2 flax eggs (mix 2 tbsp ground flax with 6 tbsp water, then mix and let sit 3 minutes)

  • 3 ripe bananas

  • 1/4 cup vanilla coconut yogurt (or plain and add 1 tsp vanilla)

  • 1/4 cup maple syrup

  • 1/4 cup plant milk

  • Chocolate chips (vegan)

Directions

  • Pre-heat oven to 350F
  • In a mixing bowl, mix together dry ingredients, set aside
  • Mix together wet ingredients
  • Add the dry ingredients back in, and mix until smooth
  • Fold in the chocolate chips
  • Fill each pre-oiled, or silicone muffin cup filled muffin tin hole 3/4 full
  • Bake for 30 minutes. DONE

If you make these, 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!