John Joseph’s No meat no dairy lasagne

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(photo cred to Munchies since we dug into ours before a pic could be taken…ya its that good!!!)

Not all vegans are the stereo-typical tree-hugging hippy.  And not all hippies are vegan for that matter!  We all have our different reasons for going plant-based.  I love John Joseph because he is a foul mouthed, hardcore band singeing, peace-loving, ironman competing, vegan promoting dude and his lasagne is off the hook.

Here is the video link to his tutorial https://video.vice.com/en_us/video/make-vegan-lasagna-with-john-joseph/5880ea23d670a17f4b6a9fd3?utm_source=munchiesfbus

I tweaked it a bit because I didn’t have some things like the spice hing and the cashew cheese that he recommends is not available here plus making your own is super easy.  Here it is in written form with my tweaks and scaled down for a 13X9″ casserole dish which will serve 6:

Sauce Ingredients:

2TB coconut oil
1/4 cup olive oil
1/2 tsp coriander powder
1 tsp mustard seed
1/2 tsp turmeric
1/2 tsp pepper
1/2 tsp fenugreek
1/4 tsp cumin
2 plum tomatoes corse chopped
1 quart pasta sauce (I used homemade but any jar of organic will do nicely)
1/4 tsp sea salt
3 TB tomato paste
1/8 cup molasses
Italian spice mix or equal parts basil, parsley, oregano 1.5tsp

Cashew cheese:

1 cup soaked cashews
1/4 cup nutritional yeast
1/4 tsp pink salt
1 tsp garlic powder
2 tsp lemon juice
1/4-1/2 cup water

No meat meat filling:

2 packages veggie ground
1 cup cashew cheese
1/4 cup Daiya Mozzarella shreds

Veggie filling:

3 cups rough chopped broccoli including stems
3 4″ zucchinis chopped in to inch slices

Other ingredients:

8 lasagne noodles
1/4 cup Daiya Mozzarella shreds

Method:

Preheat oven to 375°c

Start with the sauce and add the oils to a medium sauce pan over medium heat.  Add the first 6 spices and let them cook till they are fragrant and the mustard seeds start to pop.  Add the roma tomatoes and cook for 3 minutes or until mushy.  Add the remaining sauce ingredients, stir well and let simmer for 20 minutes while preparing everything else.
Onto the cashew cheese, if you were well-thought enough ahead and have cashews soaked overnight then bravo for you but if you’re like me and don’t plan ahead then put your cashews in a sauce pan and over with water and on high and bring to a boil for 2 minutes then shut off the heat and let them sit soak and feel free to move onto the veggie filling while they bathe and get all plump.  Once they are nicely soaked put them in a high speed blender with all the other cheese ingredients until they are nice and creamy.  Add as much water that is needed to get the mix spinning smoothly.  You don’t want this runny tho.  Set aside.
Heat a skillet over medium with a few table spoons of grape seed oil.  Add veggie ground and spices and pan fry until thoroughly warm and slightly browned.  Turn off heat and add cashew cheese and 1/4 cup Daiya.
Add a cup of water to a large sauce pan, put the broccoli on the bottom and the zucchini on the top and bring to a boil with a lid.  Steam it for just a couple minutes then use a fork to break up any large pieces.  Use the water from this and pour it over your noodles to get them a little soft and wash away a bit of the starch.

Assembly (the fun part):

Put about a 1/4 cup of of sauce on the bottom of the dish to prevent noodles from baking to the dish.  Line 4 noodles on the pan.  Press no meat meat mix down and cover with sauce.  Add the broccoli & zukes.  Layer on the top noodles.  Cover with sauce but reserve about 1/2 a cup.

Cover with foil and bake for 40 minutes.  Uncover, sprinkle with 1/4  cup Daiya cheese.  Bake uncovered for another 10 minutes.  Add remaining sauce and serve!!

Make his salad dressing too!!

Scaled down and tweaked a bit:

3/4 cup water
3/4 cup raw almonds (I soaked mine while making the lasagne as my Nutribullet is not as high pow as the Blend-tech or Vitamix)
1/4 cup olive oil
1/4 cup nutritional yeast
1 tsp mustard
1 clove garlic

Whazz it all up.

 

 

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