This vegan lasagna comes together quickly, and it will impress just about any dinner guest. Using no-boil noodles and premade sauce cuts prep time down so much that you can throw this dish together in a jiffy. In fact, I’m pretty sure this recipe doesn’t take much longer to make than the version I grew up with. And this dish tastes even better the next day.

Quick Spinach-Mushroom Vegan Lasagna

 

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Author: Dianne Wenz

Yield: 4 to 6 servings

Ingredients

For the Ricotta

• 1 package (14 ounces) firm tofu, drained and pressed
• ½ cup raw cashews
• ¼ cup lemon juice
• ½ cup nutritional yeast
• 2 tablespoons vegetable stock
• 2 cloves garlic
• 1 teaspoon dried basil
• 1 teaspoon salt
• 6 ounces baby spinach

For the Lasagna

• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 pound mushrooms, chopped
• 1 can (28 ounces) tomato sauce
• 1 package (7 to 10 ounces) no-cook lasagne noodles
• 1 cup shredded vegan mozzarella cheese, optional

Instructions

Make the Ricotta

1. Preheat the oven to 350°F.
2. Blend the tofu, cashews, lemon juice, nutritional yeast, vegetable stock, garlic, basil, and salt in a food processor. Process for about 2 or 3 minutes, until the mixture is thick and looks like ricotta cheese. Add more vegetable stock a teaspoon at a time if the mixture is too thick. Add the spinach and pulse until it’s mixed in.

Make the Lasagna

1. Sauté the onion in the olive oil until translucent. Add the mushrooms and a pinch of salt, and cook until they’re soft.
2. Spoon one-quarter of the tomato sauce over the bottom of a casserole dish. Layer one-third of the noodles over the sauce. Spoon another quarter of the tomato sauce over the noodles, followed by half the ricotta and half of the mushrooms. Cover with one-third of the noodles. Then spread another quarter of the tomato sauce over the noodles, followed by the rest of the ricotta and mushrooms. Cover with the rest of the noodles, and spread the rest of the sauce over the top. Cover with foil and cook for 30 minutes. Remove the foil and sprinkle the vegan cheese over the top. Bake for another 15 minutes.
3. Serve hot. This tastes even better reheated the next day!

Notes

From What's for Dinner by Dianne Wenz. Reprinted with permission.

3.5.3226

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I went to a viewing party for The Office finale at a friend’s house, and everyone made a special dish to commemorate the show and to commiserate its end. Some menu ideas that came up were: Jan’s Three-Hour Osso Buco; Shove It Down Your Gullet Hot Dogs; Kevin’s On-The-Floor Chili; and, of course, a stapler encased in Jell-O for dessert. While this Roasted Beet and Citrus Salad isn’t exactly taken from an episode of The Office, I made it as an homage to Dwight’s beloved beet farm.

Shrute Farms–Inspired Roasted Beet and Citrus Salad

Makes 2 to 4 servings 

For the Beets

• 8 medium beets
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon sea salt
• 4 medium oranges

For the Salad

• 1/4 cup orange juice 1⁄4 cup lime juice
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• Salt and freshly ground black pepper

For Serving

• 6 cups arugula
2 scallions, thinly sliced
• 1/2 cup toasted pistachios, chopped
• 1/2 cup fresh parsley leaves

Make the Beets

Preheat your oven to 375°F. Line a baking sheet with parchment paper. Scrub the beets and pat them dry. Rub them with 1 tablespoon of the olive oil, and sprinkle with sea salt. Place on the baking sheet and bake for about an hour, or until they are tender when pierced with a knife. Set aside and allow to cool.

Peel the beets (the skin should peel or rub off pretty easily) and then slice into 1/2 to 1-inch cubes. Supreme the oranges by trimming the tops and bottoms off the oranges and then carving off the peels and white pith. Carefully slice the orange segments away from the membrane, cutting as close as possible to avoid wasting too much of the orange. Cut the slices into 1/2 to 1-inch pieces.

Make the Salad

Add the orange juice, lime juice, and vinegar to a large bowl and mix together. Slowly add the olive oil to the bowl while whisking the mixture. Add beets to the bowl, toss to coat, and season with salt and pepper to taste. Gently fold in the orange slices. Cover the bowl and let sit for about an hour to allow the flavors to mingle.

When ready to serve, toss the arugula into a bowl along with the dressed beets and oranges. Top with the scallions, pistachios, and parsley.

Recipe reprinted with permission from  What’s for Lunch? Lunchtime Favorites from Dianne’s Vegan Kitchen. ©2016 Dianne Wenz. Download your copy of the e-book here: http://www.diannesvegankitchen.com/cookbooks/

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Several years ago, I had just started a new job as an art director for a paper company, and I was invited to a manager’s meeting at a Tex-Mex restaurant. There were a few vegan friendly items on the menu, and I choose the vegetarian fajitas, hold the cheese and sour cream. I ordered first, and I noticed that everyone else ordered salads, but I didn’t think too much of it. Until the food arrived. While everyone else was delivered a bowl full of salad, I was brought do-it-yourself meal consisting of a sizzling platter full of vegetables, a tortilla warmer full of hot tortillas, a plate with guacamole and lettuce, bowls full of rice and beans, and a little dish of salsa. Talk about drawing attention to myself! My order took was spread out over about half of the table. I’m pretty sure I enjoyed my meal more than everyone else did theirs, and I’m guessing by the end of lunch, they were wishing they had ordered fajitas, too.

With that lunch meeting in mind, I’ve combined fajitas and a salad to create a Tempeh Fajita Salad. It has spicy tempeh, cooked veggies, avocado, and tortillas, but it’s served in a bowl along with lettuce and tomato. If you like your fajitas on the spicy side, serve your salads with salsa or hot sauce.

Tempeh Fajita Salad

Ingredients

• ¼ cup vegetable stock
• ¼ teaspoon chili powder
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon cumin
• ¼ teaspoon sea salt
• pinch cayenne pepper, optional
• 1 8-ounce package tempeh, sliced into thin strips
• 3 teaspoons olive oil, divided
• 1 large onion, halved and thinly sliced
• 3 bell peppers, seeds removed and thinly sliced
• 2 tablespoons lime juice
• 1 teaspoon agave
• ½ cup cilantro, chopped
• 1 head of romaine, shredded or thinly sliced, about 6 cups
• 1 cup cherry or grape tomatoes, sliced
• 4 corn tortillas, warmed
• 1 medium-sized avocado, sliced
• Hot sauce, optional, for serving

Preparation

In a small bowl, mix the spices in with the vegetable stock. Place the tempeh in a shallow baking dish or pan, and pour the mixture over it. Gently toss to coat. Let marinate for two hours or so.

Heat 1 teaspoon of olive oil in a pan over medium high heat. Add the tempeh strips and any remaining marinade and for about 10 minutes, flipping the pieces occasionally to brown each side. If the tempeh sticks, add a little more stock or a bit of water. When the tempeh had browned a little on each side, remove from the heat and place in a large bowl. Set aside.

Add the onion pan. Cook for about five minutes, until fragrant and translucent.

Add the peppers and cook until slightly softened, about another five minutes. If they stick, add a little stock or water.

Remove the vegetables from heat and add them to the bowl with the tempeh.

In a small bowl, whisk together the remaining olive oil with the agave, lime juice, and cilantro. Pour the mixture over the tempeh and vegetable mixture, gently tossing to coat.

To serve, place the lettuce in a bowl with the tempeh vegetable mixture. Top with the tomatoes. Serve with tortillas, avocado, and hot sauce, if using.

Makes 2 large salads or 4 side salads

Recipe reprinted with permission from Dianne’s Vegan Kitchen.

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Stir-Fry Salad

Makes 2 to 4 servings

• For the Tofu
• 1 container (16 ounces) extra-firm tofu
• 1 tablespoon tamari
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon water

For the Dressing

• 5 tablespoons natural creamy peanut butter
• 2 tablespoons rice wine vinegar
• 3 tablespoons water
• 1 tablespoon toasted sesame oil
• 1 tablespoon tamarind paste
• 1 tablespoon lime juice
• 1 tablespoon tamari
• 1 teaspoon fresh ginger, minced
• 2 teaspoons agave nectar
• 1 teaspoon garlic chili paste
• 1 clove garlic, minced

For the Salad

• 1 head romaine lettuce, shredded (about 4–5 cups)
• 2 cups napa cabbage, shredded
• 2 cups mung bean sprouts
• 1 red bell pepper, julienned
• 2 carrots, shredded
• 2 scallions, sliced
• 1/4 cup peanuts, chopped

Make the Tofu
Drain and press the tofu.
Cut the tofu into 1-inch cubes.
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Mix together the tamari, sesame oil, rice vinegar, and water. Marinate the tofu in the mixture for about 15 minutes. Toss the tofu occasionally so all sides absorb the liquid.
Place the tofu on the baking sheet. Bake for 10 minutes and then flip the cubes. Bake for another 10 minutes and flip the cubes to an unbaked side. Bake for another 10 minutes and remove from the oven. Set aside to cool.

Make the Dressing
While the tofu is baking, mix all of the ingredients together in a blender.

Make the Salad
Mix together the lettuce, cabbage, sprouts, bell pepper, and carrots.
Divide the salad mixture between 2 (or 4) plates. Top with the dressing, tofu, scallions, and peanuts. Enjoy!

 Recipe reprinted with permission from  What’s for Lunch? Lunchtime Favorites from Dianne’s Vegan Kitchen. ©2016 Dianne Wenz. Download your copy of the e-book here: http://www.diannesvegankitchen.com/cookbooks/

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When you make your own veggie burgers you’re in control of what they’re made with, and you don’t need a dictionary to decipher the ingredients list. These burgers are easy to make, and they’re versatile, so just about any leftover grain or bean will work in the place of lentils and rice.

Chipotle Lentil Burgers

Makes 4 servings

Burger Ingredients:

• 1 cup cooked brown lentils
• 1/2 cup cooked brown rice
• 1/4 cup chickpea flour
• 1/4 cup chipotles in adobo, minced (include both some chiles and the sauce)
• 1/4 cup roasted red pepper, minced
• 2 cloves garlic, minced
• 3 tablespoons onion, finely minced
• 3 tablespoons fresh cilantro, minced
• 1 tablespoon onion powder
• 1/2 teaspoon chili powder
• 1/8 teaspoon cayenne
• 
1/4 teaspoon black pepper
• 3/4 teaspoon sea salt

For Serving (optional):

• Whole wheat buns
• Vegan cheese
• Sliced onions
• Pickled Jalapenos
• Lettuce
• Sliced tomatoes
• Chopped avocado

Preparation:
Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Mix together all of the burger ingredients in a medium-size bowl. Mash everything together as you go. (Using a potato masher helps.)

Form the burgers into four patties. If you have one, a ring mold will help shape them, but forming patties by hand is completely fine.

Bake the burgers for 20 minutes. Flip them and bake for an additional 5 to 10 minutes. They should be golden brown and firm.

Serve the burgers on whole wheat buns with all the toppings and enjoy!

 Recipe reprinted with permission from  What’s for Lunch? Lunchtime Favorites from Dianne’s Vegan Kitchen. ©2016 Dianne Wenz. Download your copy of the e-book here: http://www.diannesvegankitchen.com/cookbooks/

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Stout, Seitan and Cabbage Casserole

Makes 4 servings

Ingredients 

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Feel free to play with the fillings and use whatever strikes your fancy. You’ll have some cheese sauce leftover, but it tastes great on just about anything, so go ahead drizzle it on tacos, salads, and anything that needs a little extra something-something.

Spinach-Mushroom Vegan Omelet

Ingredients

For the Omelet

• 1 cup chickpea flour
• 3 tablespoons nutritional yeast
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon. garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon kala namak (black salt)
• 1/4 teaspoon sea salt
• 1 cup water
• 1 – 2 teaspoons olive oil

For the Filling

• 1 teaspoon olive oil
• 1/4 cup onion, diced
• 2 cups mushrooms, sliced
• Pinch of sea salt
• 5 ounces baby spinach, coarsely chopped

For the Cheese Sauce

• 1/2 cup raw cashews, soaked for two hours and drained
• 1/2 of a medium tomato, chopped
• 2 teaspoons raw sesame seeds
• 2 tablespoons nutritional yeast
• 1/4 teaspoon sea salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoons lemon juice
• 2 tablespoons water

For Serving

• 1/4 cup diced tomatoes, optional
• 1/4 cup chopped flat leaf parsley, optional
• 1/4 cup thinly sliced scallions, optional

Preparation

1. Whisk all of the omelet ingredients except the oil together in a medium bowl. Let sit for 10 minutes, while you prepare the filling.
2. To make the filling, heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for about five minutes, until the onions begin to brown.
3. Add the mushrooms to the pan along with a pinch of salt. Stir frequently and allow them to brown.
4. Once the mushrooms have browned, add the spinach and stir quickly to allow to wilt.
5. Cover the veggies to keep them warm while you cook the omelets.
6. Brush 1/2 to 1 teaspoon of olive oil onto a large skillet. Heat over medium-high heat and pour in half of the chickpea batter. Cook for undisturbed for about 5 minutes, until the edges start to brown and the center bubbles slightly. Gently flip over and cook for another two minutes or so. Remove from the pan and cook the other half of the batter the same way.
7. While the chickpea omelets are cooking, mix all of the cheese sauce ingredients together in a blender or food processer. Add more water if necessary, to achieve a saucy-like consistency.
8. To serve, top half of one of the chickpea pancakes with half of the veggie mixture. Fold the pancake over and drizzle with the cheese sauce. Top with chopped tomatoes, parsley, and scallions. Prepare the other omelet the same way. Enjoy!

Serves two

Reprinted with permission from Dianne’s Vegan Kitchen.

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Buffalo Cauliflower Bites with Cashew Ranch Dressing

For the Buffalo Bites:

• 1 cup chickpea flour
• 1 cup non-dairy milk
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• ½ teaspoon sea salt
• 1 head of cauliflower cut into bite-sized florets
• 2 tablespoons grapeseed or coconut oil
• ½ cup hot sauce, such as Frank’s or Cholula

For the Cashew Ranch Dressing:

• 1 cup raw cashews, soaked for at least 2 hours, drained and rinsed
• ½ cup non-dairy milk (more if needed)
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh chives or dill
• 1 tablespoon fresh parsley
• 1 garlic clove
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon sea salt

Preparation:

1. Preheat your oven to 450° and line a baking sheet with parchment paper.
2. Mix together the flour, non-dairy milk, garlic powder, onion powder, and sea salt in a large bowl. Toss the cauliflower in the mixture, and then lay the pieces on the baking sheet.
3. Bake for 15 to 20 minutes, flipping them once. They’re ready when they start to brown and the batter isn’t doughy.
4. Remove the cauliflower from the oven and let the pieces cool for a few minutes. Whisk together the oil and hot sauce. Toss the cauliflower pieces in the hot sauce, and then place them back on the baking sheet.
5. Bake for another 10 to 15 minutes.
6. While the cauliflower is baking, mix together the dressing ingredients in a high speed blender.
7. Serve the cauliflower bites hot from the oven with celery and the ranch dressing. Enjoy!

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Caramelized Onion and Mushroom Tart

Serves 6

For the crust

• 2 cups spelt flour
• 1 teaspoon sea salt
• 1/4 cup olive oil
• 1/2 cup cold water

For the filling

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 ½ teaspoons salt, divided
• 1 large yellow onion, sliced (about 2 cups)
• 10 ounces cremini or button mushrooms, sliced
• 14 ounce package of firm tofu, pressed and drained
• 1/4 cup lemon juice
• 1/2 cup nutritional yeast
• 2 tablespoons vegetable broth
• 2 cloves garlic
• 1 teaspoon dried basil
• 2 cups baby spinach, loosely packed
• ¼ cup chives, chopped

Preparation

Pre-heat oven to 350 degrees.

In a large pan over medium high heat, cook the sliced onions with the olive oil, the balsamic vinegar, and ½ teaspoon of salt. Cook for 15 to 20 minutes, stirring often. The onions will brown become fragrant. Add the mushrooms an another ½ teaspoon of salt, and cook for another 15 to 20 minutes, until they also become brown and fragrant.

While the vegetables are cooking you can make the crust. Oil a 10 inch pie pan or tart pan. Combine the crust ingredients in a bowl and kneed until mixed. Roll onto a lightly floured surface until it’s about 13 inches across. Gently pick up the dough and place in the pie pan. Press into all of the corners and trim away an excess. Set aside.

In a food processor, blend together the tofu, lemon juice, olive oil, garlic, broth, basil, ½ teaspoon salt and nutritional yeast. Process until the mixture is thick and looks like ricotta cheese. Add more vegetable broth if the mixture is too thick. Add the spinach and pulse until it’s mixed in.

To assemble the tart, spread the tofu mixture in the bottom of the crust. Add the mushrooms and onions, pressing down slightly with a spatula.

Cover the tart with foil and cook for 30 minutes. Remove the foil and bake for another 15 minutes.

Sprinkle the chopped chives over the tart before serving. Slice and enjoy!

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