Community Chat

[Shorty2U]

Hi, I am wondering if anyone has a recipe for a Vegan style lasagna or even another main dish that is good and fits our theme (see below). I did look online and in a book but I would rather take your word for a recipe or suggestions, because you actually eat the meals..

See, we are having an Italian Christmas Eve this year with traditional Italian main dishes  and including salad, (that I can handle, the traditional dishes and salad, but Vegan dishes, not as much).

My one granddaughter is Vegan (and her friend, also Vegan, is coming along).

So what I am saying is, we will have traditional Italian food but include Vegan food as well.

And yes being I am Italian I have some but practically no clue what I am doing (lol) Vegan wise, so I would appreciate it.

PS) I will check back later.

TIA!

[Lucky Charm]

You can make premavera with a pasta that doesn't contain egg.  Lots of great brands out there.

If I use a jarred sauce, (many great organic choices out there) steam some quinoa and add that to the sauce.  It's just like a meat sauce.

Sauteed garlic, mushrooms, peppers, onions and some fresh basil on a thin crispy pizza crust.  (Whole foods makes a good one).

Disclaimer:  I'm vegetarian, and only use cheese that doesn't contain animal rennet.  Can't get into tofu or vegan cheeses.

Bruschetta is a good appetizer.

[FUTURE]

I'm going to post a recipe that looks good. I'm not vegan, but vegetarian about 90% of the time, and vegan about 50-60% of the time. This is  rated high and is something I would cook. I hope this helps, Shorty!! If you do make one of the ones posted on this thread, please come back and let us know how it turns out!

http://www.chowhound.com/recipes/vegan-lasagna-29439

there are a TON of recipes out there, but i tried to pick something fairly simple. my other suggestion would be to make a regular vegetable lasagna, but use dairy-free cheese in place of mozz, parm and ricotta. they should be available at Whole Foods. Many recipes use tofu and look good, but tofu takes some practice. I prefer to let someone who knows what they are doing cook it for me. lol!! Good luck with whatever you make. I'm sure they will love it. 

[house_cat]

I used to make vegan ricotta, using walnuts, tofu and nutritional yeast. I can't find the recipe now, but I'll keep looking. It was very good and there are lots and lots of variations of this recipe out there in cyberspace.

Having said that, I would recommend that you make it easier on yourself. There are so many Italian style dishes that you can make vegan just by omitting the dairy and meat.  Surely theres a pasta dish your granddaughter would like that just includes pasta, veggies and marinara sauce. (Be careful about the pasta, not all of it is vegan, you might want to try a quinoa variety. Be careful about the marinara sauce, as well. Food manufacturers have very sneaky ways of adding animal products with names you won't recognize. It's best to make your own sauce.)  There are very easy vegan cream sauces too.

I guess what I'm trying to say is that my household was vegan for several years and I learned that the best meals are simple ones. When you try to imitate a classic meat or cheese recipe, you are setting yourself up for comparisons and frankly, the vegan versions rarely measure up.

[KYToby]

Although not exactly Italian, I suggest Goggling Trisha Yearwood's black bean lasagna.  It is wonderful!  My only tip is to double the amount of tomatoes in the recipe.

[Kachina624]

Do any of you vegan cooks use tofu to bolster the protein value of your dishes?  I make a soup in winter that's all veggies and I dice up some tofu simply to make it more nutritious.  You can't taste it and pprobably most wouldn't even know it was there.

[Group 5 minus 1]

A "traditional Italian Christamas Eve" dinner is usually 7 fish dishes. I am a vegetarian and when invited out I usually bring my own food. I think that makes it easier on the host.

[ForumOlivia]

I make vegan lasagna all the time!

The big thing is to replace the dairy cheese, and I've done that quite succesfully using "cashew ricotta" I make it myself and then use a vegan parmesan cheese called "Go Veggie". I get mine at Wegman's but I'm sure any Whole Foods or similar has it.  There is also a shredded cheddar or mozz substitute made by "Daiya" in the refrigerated section. A true cheese lover may not like it but it's really not that bad, it melts into a sauce.

Here's a great recipe - http://www.simple-veganista.com/2015/09/the-ultimate-vegetable-lasagna.html

It tells you how to make the cashew ricotta. I use the Go Veggie instead of the almond parm they specify, save yourself some time.  You can swap out some of the veggies if you like (eg. use broccoli instead of zucchini).  There is also a vegan product called Field Roast sausage in the frozen foods section. - It's quite good and a nice substitute for meat.  You can thaw/slice it and include it in a layer.

My omnivore husband and sons love this lasagna when I make it.   I would love to know how it turns out for you....I'll try to remember to check back. Or is there a way to subscribe to post answers?     Good luck!

[Lacey1]

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@Kachina624 wrote:

Do any of you vegan cooks use tofu to bolster the protein value of your dishes?  I make a soup in winter that's all veggies and I dice up some tofu simply to make it more nutritious.  You can't taste it and pprobably most wouldn't even know it was there.

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I don't use soy products. Plant estrogens and it's hard to get organic, non-GMO soy. I will add quinoa, beans and peanut powder.

[USAnn]

I just made quinoa stuffed peppers for a Thanksgiving dinner tonight at our kennel club. They're loaded with quinoa, zucchini, onions, butternut squash, brussels sprouts, mushrooms, and garlic; you can really use any veggies that you like. They're vegetarian/vegan (quinoa was cooked in vegetable stock), and satisfying enough to be either a side or main dish. Plus, they can be made ahead, which is always helpful. Several steps involved in the process, but the end product is worth the effort.