Monday, April 13, 2009

One Final Vegan Passover Recipe

If I do say so myself, we make an amazing Vegan Lasagna. I always thought it was delicious, but then I sent it to Sassy Knudson, The Vegan Coach, who improved upon it with an additional white sauce on top. We also use this white sauce on top of pizza, quiche and wherever we want some cheesy goodness!

Anyway, last year I had the bright idea to make lasagna and replace the noodles with matzah bread. I looked on line and found others who had "marginal success" with the substituion. We didn't try it until this past Friday night, but our success was much better than marginal. In fact, it was mind blowing! The matzah took on the consistency of . . . noodles. I kid you not. Plus, it was a lot faster and easier to make since there were no noodles to cook and the square matzah layered so easily. Below is our recipe. Of course, the rest of year you can use noodles for a fabulous lasagna recipe.

Vegan (Passover) Lasagna

I make it in a huge 11 x 18" pan and I use 3 quarts homemade spag. sauce. Here's my modified recipe:

2 boxes frozen spinach, thawed and squeezed out or 32 oz fresh
1 lb sliced carrots
8 Tbs garlic from the jar
4 Tbs parsley
2-3 cups "chicken" or mushroom broth
2 lb tofu grated
2 8 oz Tofutti cream cheese
2 Tbs lemon juice
1/4 tsp nutmeg
4 tsp Italian seasoning
2 lb lasagna noodles, cooked and drained -- or approximately 2 boxes of matzah bread
1/2 cup nutritional yeast -- omit for Passover

Boil carrots in water until done, allow to partially cool and mash them somewhat -- so they're easier to spread, but still have some chunks. In a separate pot, mix broth and stir in spinach, carrots and carrot water, tofu, cream cheese and all seasoning. Cook in pot until kind of thick. Add nutritional yeast (omit for Passover). Use this "cheese" mixture to layer as follows: Put spag. sauce on bottom of pan, noodles (I put 2 noodles thick for a layer) or matzah bread, cheese sauce, spag. sauce, noodles/matzah, cheese, etc., and make sure spag. sauce is top layer. Bake 375 degrees, covered for 45-50 minutes (approximate 40 minutes if using matzah).

Sassy's Tangy White Sauce For Lasagna

1 (10 oz.) package silken tofu, firm, drained
1 1/2 Tablespoons fresh lemon juice, or to taste
1 Tablespoon umeboshi plum vinegar
1 Tablespoon mirin
2/3 cup vegan mayo
3 teaspoons onion granules
2 teaspoons garlic granules
1 1/2 teaspoons sea salt
1 1/2 teaspoons ground dill seed

In a blender, process until completely smooth. Place into a squirty bottle of some sort and make zig-zag designs on the plate before topping with a slice of lasagna. Add more zig-zags to the top of the slice. This sauce really added just the right touch when mixed in with the lasagna flavors, which helped to provide balance.

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