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| Raw Vegan Lasagna |
Before I go on about my Raw Vegan Lasagna recipe, I just want to mention that I have included several pictures to show part of the process and how the ingredients look after preparing them. I just don't want you to feel overwhelmed by all the photos.
Every time I make my lasagna I change it up here and there and never measure anything or write it down. However, after some requests I decided that this time I would. So, I'll skip the part in telling you how flavorful, delicious, tasty and nutritious it is and get straight to my recipe. Well I tried anyway ;)
One little note and I'll zip it. Under each photo I'll explain a little about it, but the entire recipe will be at the end.
This is a little backwards, but this is almost the end result after preparing all the fresh ingredients (except for the zucchinis) in order to make the lasagna.
I like to wilt the fresh baby spinach a little in a tasty mixture, but not to the point that it looks entirely cooked. It will take on a more cooked texture and appearance after the lasagna has chilled for a couple hours. I start with the spinach to give it time to wilt and set it aside.
Next we wilt the mushrooms. I slice the fresh mushrooms and place them in a bowl with my wilting mixture. I like to wilt them to not only take on a cooked appearance, but for taste and texture as well. I set this aside and proceed with the next step. (
I strain them after they get to the wilting point that I like)
Sometimes I have this "cheese" on hand as it is a great topping for salads, but to show the entire process of this recipe I made some fresh.
The yummy sauce! I start with sundried tomatoes that I soak in warm water for about 20 minutes or so. I actually start the recipe by soaking them and proceed from there, but I didn't take a picture of that part.
Anyway, after making the sauce I put it in a fine mesh strainer while I prepare the rest of the ingredients. The reason I do this is because I don't want my lasagna to be wet and soppy.
I slice the zucchinis very thin, except for about 5 slices as I make them a little thicker and use for the bottom layer. If you don't have a mandolin, a sharp knife is perfectly fine.
It amazes me how zucchini can take on a pasta texture in many raw recipes! So yummy!
Sometimes I add clean organic olives in my lasagna, but this time I used them as a garnish.
Now to layer the lasagna. No, I didn't forget my lasagna dish. Sometimes I like to make it on this platter as it is easier to cut and serve from. The choice is yours.
I start with a little sauce on the bottom, then zucchini and more sauce. You can layer how you wish, but I'll explain how I do it in the recipe at the end.
(
waves magic wand) And in a blink of an eye we have raw vegan lasagna!
Look at all those yummy layers! This can be served immediately or put it in the fridge to chill so it can take on a more cooked texture and appearance as in the photo below.
This is what it looks like after chilled for a few hours. Sometimes I pop it in the dehydrator to warm up a bit, but for the most part we love it right out of the fridge.
And now for my recipe. Don't let all the steps scare you...once you get everything set out and start going it is a fairly smooth process. Just allow yourself a little time, it is SO worth it! Oh and I listed everything in order as I make it. This can be altered in so many ways to fit your liking and/or diet. Hope you enjoy it!
Raw Vegan Lasagna
Step 1 - Soaking Sundried Tomatoes
3/4 cup sundried tomatoes
Soak in warm water and set aside while preparing the other ingredients. You will use these in the sauce that will be made in Step 6.
Step 2 - Wilting Mixture
1 TBS EVO (extra virgin olive oil)
1 1/2 TBS Braggs or other Amino Acids
1 TBS Balsamic Vinegar
1 TBS Agave
Wisk all ingredients in a small dish. I use a glass measuring cup as it is easier to pour from. This is used for both the spinach and mushrooms. It may not seem like enough for both, but it is - plus the shrooms will produce liquid as they start to wilt.
Step 3 - Wilt Spinach
3 good handfuls of fresh baby spinach
Loosely tear spinach and place in large bowl. Add less than half of the wilting mixture to the spinach then toss to coat. Set aside.
Step 4 - Wilt Mushrooms
8 oz or more of Mushrooms of choice
Slice mushrooms and place in bowl. Add remaining wilting mixture, toss to coat well then set aside.
Once they have wilted to desired liking, drain and set aside.
Step 5 - "Cheese"
1/2 cup cashews
3 TBS pine nuts
1 small garlic clove
1 TBS nutritional yeast (
gives it the cheesy flavor, not to mention health benefits)
1/8 tsp sea salt
Add all ingredients to food processor and process until it resembles small crumbles. Set aside.
Step 6 - Sauce
1 1/2 cup cherry tomatoes
3/4 cup soaked and
drained sundried tomatoes from Step 1
1 medjool date (
stone removed)
1/3 cup roughly chopped onion
1/2 TBS Balsamic Vinegar
4-5 fresh basil leaves
1 large garlic clove
1 TBS Italian Seasoning
Place all ingredients in order into food processor and pulse several times (
may need to scrape down sides) until well blended, but do not over process. You don't want this to be a wet smooth sauce or it will be too runny for the lasagna - it needs to be a little chunky. Set aside.
Step 7 - Zucchini Noodles
2 large zucchinis
I use a mandolin, but if you do not have one then a sharp knife will be fine. I start by making about 5 thick slices which will be used for the bottom layer. Slice the remaining zucchinis very thin. Set aside.
Step 8 - Layer the lasagna
Now comes the fun part...wait, the above was fun too, right? This part isn't rocket science, but I'll explain how I layered this one, but feel free to layer as you wish.
Take a little bit of sauce and splatter it around with your hand onto a large platter, just to have a thin layer. Just note here that for the rest of the layering when it comes time for the sauce, I use my hands because it's much easier to place on top of the zucchini and spread around. The sauce doesn't completely cover everything like in traditional lasagna, but enough to get a decent covering. So the rest goes like this...
Place the thick slices of zucchini on the sauce plate and then...
sauce
"cheese"
spinach
zucchini
sauce
"cheese"
mushrooms
zucchini
sauce
optional olive garnish
top with lots more "cheese"
You can serve and enjoy immediately or place in the fridge to chill a few hours which will let the zucchini become more "noodle" like and all ingredients take on a more "cooked" texture and appearance. You can also warm it in the dehydrator if you so choose.
If I have forgotten anything or you have questions, please feel free to ask me.
Peace,
Rocki
