Earlier this month, the Groundhog predicted 6 more weeks of Winter! Now that we are near the end of February, I guess that leaves us about 4 more weeks of cold weather, snow, and pouring rain. The up side of all the terrible weather is keeping dry and warm with some delicious comfort food.  One of my favorite winter treats is lasagna. It is warm and tasty and makes the ice melt outside! This recipe can be made with or without soy meat or cheese.  So curl up in your favorite blanket and grub down on some vegan comfort food!

Vegan Lasagna

Prep Time: 30 Minutes    Bake Time: 40 Minutes    Serves: 8

1 Box of Organic Lasagna Noodles
2 Jars of Organic Pasta Sauce (or homemade sauce)
1 Cup Organic Mushrooms
1 Cup Organic Zucchini
1 Cup Spinach
1/2 Cup of Onions
3 Gloves Garlic
2 Cups Crumbled Organic Tofu
3 Tbls of Nutritional Yeast
3 Tbls of Veggie Broth
6-8 Ounces of Vegan Mozzarella Cheese (Vegan Gourmet or Daiya)
2 Tbls Olive Oil
1 tsp Oregano
1 tsp Basil
1 tsp Pepper
1/2 tsp Salt
10 Ounces Vegan Soy Crumbles (optional)

Preheat the oven to 375 F. In a large pot, boil water with a splash of Olive Oil and salt. Once the water is boiling add in the lasagna noodles and boil until firm but not overcooked. Meanwhile cut up all veggies and in a skillet warm up the olive oil, garlic, and onions. Add in the mushrooms and zucchini. In a large bowl mix together the crumbled tofu, oregano, basil, pepper, salt, Nutritional Yeast. Once this is mixed add in the soy crumble, if choosing to use them. Add this mixture and the spinach to the skillet. Cook for ten minutes or until the veggies are a little soft.
In a casserole dish cover the bottom in pasta sauce and sprinkle vegan cheese. Lay down a layer of lasagna noodles and a thick layer of the skillet mix, followed by a layer of noodles, sauce, and cheese. Make several layers until all ingredients are included. Finish with a layer of pasta sauce, cheese, and a dash of nutritional yeast, oregano, basil, and pepper. Place in oven for 40 minutes. Let it stand for at least 10 minutes before serving.

As the summer is winding down and the leaves are just starting to change, its time for some comfort food! This week’s Vegan Recipe of the Week is Vegan Mac and Cheese! This delightful dish can be served along side end of summer BBQ’s such as Labor Day and can carry over to the cooler months as some nice warm comfort! So end this summer right with the classic American dish, gone vegan! Enjoy the last of the summer days.

Vegan Mac and Cheese Vegan mac n cheese with broccoli Photo By wonderyort


1 Package of Organic Macaroni Pasta
2 Cups of Soy Milk (or other non dairy milk)
1 Cup Nutritional Yeast
1 Cup of Water
1/4 Cup Flour
2 Tbls Soy Sauce
1 Tbl Garlic Powder
1 Tbl Paprika
1/4 Tsp Cayenne Pepper
1/4 Tsp Salt
1/4 Tsp Black Pepper

First, pre-heat the oven to 350 degrees. In a large pot, bring water to boil and cook pasta completely. While the pasta is cooking, place all other ingredients in a blender or food processor and mix completely. Drain the pasta and in a large casserole dish place the pasta in and pour the cheese sauce over it. Mix all ingredients together and bake for about 15 minutes or until the top of the dish is a little browned and crispy. If you would like to make the dish a little healthier try adding veggies such as broccoli, spinach, peas, or corn. If you’d like to add a little protein,  add some crumbled tofu or garbanzo beans. To top it off for that old fashioned feel, sprinkle vegan bread crumbs on top before baking. And finally to convert it into a “hamburger helper” style meal, add a package of Ground Round and BBQ sauce.


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