Oil-Free Vegan Lasagna

oil free vegan lasagna the bright bird

This recipe for Vegan Lasagna is from The Bright Bird.

There are quite a few veggies in this recipe which really adds to the flavour.

The sauce for this one is made with cashews, so it’s a bit higher in fat compared to some “tofu ricotta” versions.

However, that is spread throughout the entire recipe, and it’s still a fair bit lower in fat compared to a lot of recipes out there.

Lasagna ingredients:

  • broccoli
  • mushrooms
  • leek
  • lasagna noodles (brown rice make a good gluten-free option)
  • tomato sauce
  • herbs & spices: onion powder, salt (optional)

Sauce ingredients:

  • potatoes
  • water
  • cashews
  • plant-based milk
  • nutritional yeast
  • herbs & spices: mustard, garlic, onion powder, smoked paprika, salt (optional)

Note: You don’t need to add the salt the recipe calls for. So, if you’d rather a low sodium option, feel free to skip it (or reduce it).

If you don’t have a food processor, a blender should do the trick. There is still a “pulse” option, as the recipe calls for. This allows you to have more control over how chunky or smooth the end result is.

For the plant-based milk, almond or soy work well. But any unflavoured, unsweetened variety should be fine.

If you’re looking for gluten-free pasta, brown rice lasagna noodles or a blend of corn and rice both hold up well.

They’re generally a bit lighter than wheat, but they still provide a nice texture.

The full Vegan Lasagna recipe is on The Bright Bird.

Previous recipe >> Wild Rice Instant Pot Soup

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