![]() ![]() If you’re local, check it out! Oh, and if you’re in upstate New York, see if you can get your hands on Ithaca tofu. We are super spoiled up here in Maine because we have access to wonderful Heiwa Tofu, which is my favorite. Then, rinse out your food processor because you will need it again to make the tofu ricotta. Transfer the sauce to a bowl and set it aside. Give everything a whirl until it’s smooth and silky and all the ingredients have been evenly incorporated into the sauce. Pour in your tomatoes and add in a bunch of fresh garlic, a handful of fresh basil and oregano (from the hydroponic garden, of course!), some fennel seeds, and a little pour of good, extra virgin olive oil. So, break out your food processor or blender. But, if you don’t have access to San Marzanos, any canned, whole peeled tomatoes will work. They have a sweetness that perfectly balances out the natural acidity of tomatoes, and when cooked, these flavors are enhanced really nicely. This little ditty has less sugar than the sauce jars, and it helps to lighten the whole dish so that you have a nice balance of flavors.Īs the starring ingredient, San Marzano tomatoes have been most successful for us in this recipe. I like making a quick version of tomato sauce for this lasagna in the food processor using a few simple ingredients. Ryan and I have had great success growing all kinds of herbs in a small box hydroponic garden on our window sill (Ryan will talk about this in a future post), so this recipe is a great place to toss in a few sprigs of fresh herbage! To make your own sauce: My absolute favorite part of making this recipe is that you can nicely incorporate your home-grown herbs here. However, I’m going to give you the full rundown. There are hosts of workarounds you can use to make this vegan mushroom lasagna a quicker meal, such as using a jarred pasta sauce, or no-boil lasagna noodles. Tofu already has a similar texture to ricotta when slapped in the food processor, so it’s easy to add in a few other ingredients to create the tang and umami that you would expect out of ricotta-based lasagna filling. ![]() There are a lot of different versions of it out there on the internet and in cookbooks. Why this vegan mushroom lasagna works:įor those of you who have explored vegan cuisine, you probably will recognize tofu ricotta. ![]() ![]() That makes this vegan mushroom lasagna every bit as satisfying as the reliable classic. The key is that you still want to be able to taste the woody, “mushroomy-ness” of the ‘shrooms without them getting overpowered by the tomato sauce and herbs. Now, using shiitakes in an Italian dish might sound strange to some, but keep in mind that we have a lot of different flavors working here. This easy recipe has all the components you would expect out of a lasagna, but instead of using the typical ground beef or ground pork meat base, we use pungent and delicious shiitake mushrooms. However, the overall concept has remained the same: a light, but savory, plant-based lasagna that would be equally at home on your table during a blustery winter night or with the windows open on a warm, summer evening with a good glass of wine. So, here we go with our first recipe! This vegan mushroom lasagna with tofu ricotta was developed in what might have been the world’s tiniest kitchen about decade ago, and there have been some modifications here and there. ![]()
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