Raw Food Magazine
Raw Vegan Lasagna

Raw Vegan Lasagna

017 225x300 Raw Vegan Lasagna

In search of the perfect raw vegan lasagna, it took several recipes for me to piece together what I would like to call the perfect recipe!   I use my Ninja as the food processor!

Noodles:

  • 5 medium zucchini
  • 1 tsp sea salt
  • 3 Tbsp olive oil
  • Basil
  • Black pepper

Save this step for last:  Slice the zucchini and season with the above and let sit for 10 minutes.

Cashew Cheese:

  • 1 cup soaked cashews
  • 1 cup soaked almonds
  • 2 Tbsp lemon juice
  • 2 Tbsp nutritional yeast
  • 1 small handful of onion
  • 1 clove of garlic
  • 2 Tbsp fresh parsley
  • 1 Tbsp fresh thyme
  • ½ cup water as needed
  • sea salt and pepper to taste

Process all together in a good blender until creamy. You will have to stop and push the cheese down the sides.  It will be thick.

Tomato sauce:

  • 1 cup soaked Sun-dried tomatoes
  • 3 small tomatoes
  • 1 small handful chopped onion
  • 1 small sprig rosemary
  • 1 clove garlic
  • 1 Tbsp lemon juice
  • salt and pepper to taste

Process this in the same way as the cheese.  This should be a little runnier.

“Meat” layer:

  • ½ Cup almonds, soaked 1 hour or more
  • 1 Cup sun-dried tomatoes, soaked 1 hour or more
  • 1 Tbsp dark brown miso
  • 2 Tsp dried oregano
  • 2 Tsp dried sage
  • 1 Tbsp liquid aminos
  • ½ Tsp cayenne pepper (or more if you like a kick)
  • 2 Tbsp coconut oil
  • 1 Tsp coconut nectar

Process in the food processor and set aside

Spinach layer:

  • 6 Cups torn spinach
  • 5 Tbsp dried oregano
  • 3 Tbsp olive oil
  • ½ Tsp salt

Place all ingredients in a bowl to marinate and wilt for 1 hour or longer.

Pesto:

  • 2 Ounces Fresh Organic Basil (approximately 45 leaves)
  • 2 Ounces Raw Cashews (about ½ Cup)
  • 2 TBSP Nutritional Yeast
  • ½ Tsp Sea Salt
  • 3 Organic Garlic Cloves
  • ¾ Cup Organic Coconut Oil
  • ½ Cup Vegan Mayonnaise
  • ¼ Cup Water
  • Freshly ground black pepper

Process in a blender or a food processor.

Directions for preparation:

  1. Line the base of the dish with a layer of the “noodles”, slightly overlapping them.
  2. On top of this layer, put a layer of the “meat”, then cheese, then spinach, then tomato sauce and finally the pesto.
  3. Finish this with another layer of slightly overlapping noodles
  4. Repeat step 2.
  5. Place the whole dish in the refrigerator for a few hours for it to firm slightly which makes it easier to cut and serve.

I also layered yellow tomatoes after the cheese and before the spinach, but this is optional.

Serve with your favorite garlic bread and even a salad!  Use a balsamic vinegar and oil dressing!

If you like what you see here, please visit my blog at http://awholegreenlife.wordpress.com/ and visit our Facebook page at https://www.facebook.com/pages/A-Whole-Green-Life/370904092927222 for continuous information on living A Whole Green Life!

IMG 0325 150x150 Raw Vegan Lasagna

Chef: 

I am a Mom and a Wife and passionate about health and wellness and living A Whole Green Life!

 

One Comment

  1. that looks delicious but vegan mayo isn’t raw…?

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