Lasagna with Walnut “Meat” Sauce
Vegan “meat” sauce
- 1/4 cup sun dried tomatoes
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw walnuts
- 1/3 cup chili beans (such as kidney beans, black beans and/or pinto beans)
- 2 Tbsp. SunButter Natural Sunflower Seed Butter
- 1/3 cup chickpeas
- 3 Tbsp. Nutiva Hemp Seeds
- 1 Tbsp. Nutiva Organic Avocado Oil
- 1/2 head cauliflower (shredded)
- 1-1/2 cups (2.5 oz.) shiitake or baby portobello mushrooms (shredded)
- 2 carrots (peeled and shredded)
- 1 small yellow onion (peeled and shredded)
- 1 small beet (shredded)
- 3 tsp. garlic (minced)
- 1/2 tsp. Redmond Real Salt Ancient Sea Salt
- 1/4 tsp. black pepper
- 1 Tbsp. Bragg Liquid Aminos
Lasagna
- 1 box Explore Cuisine Organic Green Lentil Lasagna
- 1 bag vegan cheese
- 1/2 cup fresh basil
- 1/2 cup cherry tomatoes (sliced in half)
- 1 jar (32 oz.) Rao’s Homemade Sauce
- Preheat oven to 400 degrees F.
- In food processor, combine sundried tomatoes, pumpkin seeds, walnuts, beans, sunflower seed butter, chickpeas and hemp seeds until well combined (small chunks are fine). Set aside.
- In large frying pan over medium-high heat, add avocado oil. Cook cauliflower, mushrooms, carrots, onion, beet, garlic, salt and amino acids until moisture has evaporated and vegetables are cooked, about 7 minutes.
- Stir in walnut “meat.” Continue cooking 1 minute.
- On bottom of baking tray, place 8 tablespoons sauce. Lay lasagna sheets over sauce in single layer; top with 5 tablespoons sauce so noodles are completely covered in layer of sauce. Sprinkle on vegan ground “meat.” Next, add about 1/2 cup cheese and some cherry tomatoes. Repeat step to create second layer.
- For the third layer, include only sauce, cheese and cherry tomatoes. Sprinkle fresh basil over top. Bake 35 minutes, until lasagna is cooked through.
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