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lasagna

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!

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

Lindsay is Vegan | Hooked on Plants Interview + Lasagna Recipe!

July 18, 2019 By julia

Lindsay O’Donnell has been meat-free for almost 20 years and has been promoting a cruelty-free lifestyle for just as long through volunteering with organizations like Peta, Earth Save, and Sea Shepherd. She ran a cooking blog, hosted vegan supper clubs, and now keeps people informed on food issues through  her Instagram page Lindsay is Vegan!

Today she runs the food marketing company Piquant Marketing and works to raise awareness on food issues and promote veganism. Let’s hear more from her!

How long have you been vegan, and what was the pivotal moment for making the change?

This might sound weird, but there are a few things in my life that I just always knew. Like I always knew I’d be a vegetarian and a vegan. I remember my mom having a friend who was vegetarian and I remember her skin just GLOWED. I remember just knowing that I would eventually be a vegetarian too. It’s funny because my kid isn’t vegan but she says the same thing to me- that she will be when she grows up.

But the catalyst to really make changes was when I really became an activist in my teens. I volunteered with Peta, Greenpeace, Sea Shepherd, The SPCA, EarthSave and eventually co-founded an ocean education non-profit too. I felt like I was asking a big change of the world and I couldn’t expect it without walking the walk myself. 

How long did it take for you to transition?

A long time! I get people that messaging me all the time and they’re apologizing because they’re cutting out meat but haven’t cut out cheese or whatever. I cut out red meat at 16, chicken a year later and seafood later. I went vegan at 26, making the transition 10 whole years!

The key is finding replacements instead of cutting stuff out (think abundance and fun, instead of restriction). When I first went vegan I just drank coke and ate bananas so obviously I failed (and was an idiot). If you’re making changes, celebrate that and now that we’re all on a food journey …and if you’re doing the first step of trying to be better with your food choices you are already making a difference.

If there was just one thing you wish everyone in the entire world know regarding veganism, what would it be?

God, it’s so hard to talk about being vegan without sounding smug. For example, I can’t really think of a good reason to still eat meat (unless you’re in a remote village and it’s your primary food source).

Ok, here’s the thing. Being vegan makes me feel AMAZING. My body bounces back faster than when I ate meat, I feel lighter, and I’m happier. Being vegan has given me so much joy. I wish people know how wonderful and beautiful it is. People think it’s about restrictions and deprivation but for me it’s been the best thing I could have ever done for my mental and physical health. I really think that if you haven’t even tried veganism…you don’t know what you’re missing.

You are SO inspiring over on instagram, and give out so many amazing facts. What are your favourite resources for finding vegan news/animal rights news/mind blowing research?

I really appreciate that! It’s funny, when I first when vegetarian it felt like it was a much more confrontational time. It’s hard to explain but people challenged you constantly on your food choices. Like I needed to have my reasons and facts for everything. Going vegetarian, and then vegan in the 90’s was like going to debate class. 

So, I just signed up for every newsletter I could think of. That way I was constantly getting nuggets of information without being overwhelmed. I still get about 50 newsletters a day…which is now overwhelming! Now there’s documentaries and social media but I still mostly read books and get newsletters. My favourite newsletters are from Peta, Greenpeace, Rainforest Action Network, and Daily Kos. 

Some websites that really helped me in the beginning were GEFreeBC, PETA, Farm Sanctuary, WWF, Greenpeace, Sea Shepherd, EarthSave, and One Green Planet. 

These are older books but still so worth reading are The Jungle, Fast Food Nation, Greenpeace (love this one for business too!), and I’m currently reading Farmaggeden. 

What are your best tips for dealing with social settings for new vegans? 

1: I constantly feel like I’m not making any difference in the world and feel sort of burnt out by it. Things take time. I once worked with a woman who said she would never give up meat or cheese and loved meat too much. Many years later she emailed me to say she went vegan, is now a big activist online, and said she always remembered some of the things I talked about with her! Seeds take a while to grow but know that by living by example you’re creating change.

2: Sometimes people are just trying to get a rise out of you. It’s about them, not you.

3: You convert more people by making them feel encouraged or empowered than by making them feel guilty or marginalized. 

Where do you see our world in 2050 in regards to the plant-based movement? 

This one is so hard because it blows my mind how main-stream veganism is. I sound so old, but I really can’t believe it. I’m reading statistics that says all meat will be plant-based by 2040 which…I don’t know if I believe?

I’m super curious to see what happens when lab meat starts becoming affordable. Many people are vegan for mainly ethical reasons, so if you only eat lab meat…are you still vegan or will that be something new? Like culture-vegans? I don’t know, it will be interesting.

I feel like consumers are generally going to have higher ethical and health standards but I can see the vegan community become fractured over things like lab meat but I also think that’s a wonderful problem to have.

I can see eating meat becoming like smoking…like there are many people that do it but it’s not seen as healthy or productive and it’s taxed heavily.

What was your main inspiration behind starting Piquant Marketing? 

I feel like I kind of fell into the food business! I had actually always wanted to work at Lululemon and interviewed there a few times but…was never successful. I then saw a posting for a marketing job at Whole Foods Market and it clicked. It was like…this is where I need to be. These are my people! People who were passionate about farmers, food, the environment, and animal welfare.

I worked there for 4 years before being a part of a big layoff of their marketing division. I sort of bounced around and realized I needed to stay in food. It’s where I had made relationships and was spending all my spare time. 

I basically wanted to do what I did at Whole Foods Market! So we started doing branding, social media, event planning, community partnerships, content marketing, and business planning for food brands. Then, last year I decided it was time to use the tools I had to make a difference and make a statement so we created core values for the clients we work with which included no meat products. Overall we have almost completely vegan clients mostly because that’s who is attracted to work with us.

Now we’re about to turn 3 years old and it’s totally wild.

For those rainy summer days, when you want to feel cozy fall feelings!

Filed Under: Dinner, Hooked On People Interviews, Recipes, Uncategorized Tagged With: canada vegan, hooked on people interview, hooked on plants interview, lasagna, lindsay is vegan, piquant marketing, plant-based tips, pumpkin lasagna, sea shepherd, vegan inspiration, vegan interview, vegan resources, vegan talk, veganism

Next Level Vegan Lasagna with Creamy Tofu Ricotta

January 11, 2018 By julia

Plant-based comfort food to the max. Vegan Lasagna. Or is it lasagne? We’ll stick with the first one.

Lasagna. This word usually means the cheesiest, most tomato-y pasta bake you’ll ever have.

Well, this lasagna still brings that, without the cheese.

Your taste buds and comfort-feels will be completely satisfied while the tofu ricotta and roasted garlic hummus come together to create the most decadent party-in-your-mouth lasagna experience ever.

This vegan lasagna is a good dish to serve up after the holiday indulgence. Your palate is probably still craving that comforting meal, but your brain and bod are begging for that lighter, get-back-to-the-greens kind of meal. Ya know what I mean?

Not to mention there’s just something special about diving your fork into the layered masterpiece we know and love as lasagna.

All that’s in between you and this yumminess is…

Mix

Sauté

Layer

Bake.

Easy it up by using store-bought hummus and tomato pasta sauce.

Or, go for it and make your own roasted garlic hummus from this recipe (double it so you have extra, because what’s a fridge without a tub of hummus anyway…)!

Benefits:

–Brown rice pasta is the pasta for you if you’re sensitive to gluten at all. Pasta isn’t something to be afraid of! YES, avoid white pasta (which is completely stripped of it’s nutrients, vitamins, and fibre), but the other options like quinoa pasta, sprouted whole grain pasta, spelt pasta etc… are all great options! 

–Miso Paste is fermented soy that gives the dish a salty, umami taste. It also is packed with beneficial probiotics to help combat digestive issues by balancing out your gut micro flora. Plus it takes this vegan lasagna to the next level.

–Spinach (lots of it) is pop eye’s fave. I mean common’ what’s not to love. It’s packed with plant protein, chlorophyll, and when it’s cooked you’ll absorb higher levels of vitamins A and E, protein, fibre, zinc, thiamin, calcium, and iron!


Next Level Vegan Lasagna + Creamy Tofu Ricotta
 
Save Print
Prep time
25 mins
Cook time
40 mins
Total time
1 hour 5 mins
 
Cheezy and creamy tofu ricotta make this lasagne a plant-based comfort food staple, and one that won't bust your belt!
Author: Jules
Recipe type: lasagna, pasta, dinner, lunch
Cuisine: Italian
Serves: 10
Ingredients
  • 1 package brown rice lasagna pasta
  • 2 cups (one large jar) tomato basil marinara sauce
  • 6 large cremini mushrooms, chopped
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp vegetable bouillon powder
  • 2 small or 1 large zucchini, chopped
  • 1 cup frozen peas
  • 2-3 cups packed spinach, chopped
  • ½ cup nutritional yeast
Tofu Ricotta:
  • 1 package firm tofu, pressed 15 minutes (or put in 110°F dehydrator for 1 hour)
  • ¾ cup roasted garlic hummus (store bought, or make this recipe)
  • 7 large leaves of basil, chopped
  • 1 tsp salt
  • 2 tbsp miso paste
  • ¾ cup nutritional yeast
Instructions
  1. Make the hummus (or used store-bought).
  2. Pre-heat oven to 400°F. While you're at it, press your tofu if you haven't already (I use a plate, then wrap the tofu in a tea towel, then stack books or a heavy bread board on top for 10 minutes at least)
  3. Heat a pan to medium. Add the onions and mushrooms until the pan browns, then de-caramelize the pan with a bit of water. Add the garlic, vegetable bouillon, and zucchini. Let sauté a few minutes (add a splash of water if it's sticking). Add the peas and spinach. Let sauté a few more minutes until the spinach is cooked down.
  4. Bring a pot of water to a boil, and cook the pasta noodles 2 minutes less than recommended on the package (this helps them stay in tact for layering). Rinse immediately with cold water to prevent them from sticking.
  5. Meanwhile, make the tofu ricotta! Crumble the pressed tofu into a bowl with all the other tofu ricotta ingredients. Mix well to combine. Steal a taste. It's delicious.
  6. In a 12 x 8 inch baking dish, assemble the lasagna: First a thin layer of tomato sauce, Second a layer of ⅓ of the noodles, Third, a layer of ½ the ricotta, Fourth a layer of ½ the sautéed veggies, and again, tomato sauce, ⅓ of the noodles, the rest of the ricotta, the rest of the veggies. Finish it off with the last of the noodles, rest of the tomato sauce, and a generous sprinkle of nutritional yeast.
  7. Cover with tin foil and bake for 40 minutes.
  8. Take tinfoil off and bake for 5 more minutes.
  9. Remove and serve. Will keep for up to 5 days in the fridge.
3.5.3226

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Filed Under: Dinner, Gluten Free, Lunch, Oil Free, Recipes, Uncategorized Tagged With: hooked on plants, lasagna, pasta bake, plant based dinner, plant-based batch cooking, plant-based comfort food, vegan comfort food, vegan dinner, vegan lasagna, vegan lunch, vegan pasta, vegan ricotta

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welcome-julia-murray

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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hookedonplants

🌱 Olympian | Chill Vegan | RHN & Chef
🏠 Whistler Realtor @jules.eliz.murray @living.in.whistler
☀️ 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
🇨🇦 Woman-founded
🚚 Delivered to our door
🌱 Plant-powered
🧴 Perfect for sensitive skin (just ask Zak)

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.

🩵🐖🐓🐐
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. 

#HookedOnPlantsArchives 
#VeganPancakes #BananaOatPancakes #HealthyBreakfast #PlantBasedEats #WeekendBrunch #EasyVeganRecipes
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