Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Eating and Exercise Plans > Weight Loss Plans > Vegetarian
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 05-02-2011, 09:39 PM   #1
Major LCF Poster!
 
DaffodilSoup's Avatar
 
Join Date: Nov 2008
Location: Philadelphia, PA
Posts: 2,390
Gallery: DaffodilSoup
Stats: 219 (all-time high)/150.2/140
WOE: HFLC Vegan
Start Date: May 18, 2011
Low Carb Vegan Lasagna!

My man-friend and I are both vegan, but I'm the only intentional low carber (thankfully he'll eat whatever I put in front of him). Here's the recipe for the deeeeelicious protein-packed lasagna we made last night!

YOU'LL NEED:

- 4-6 large zucchini, sliced thinly lengthwise (we used a mandoline). If you like, you can sprinkle them with salt
- 1 jar prepared pasta sauce (check the label!)
- 1 cup dry TVP, rehydrated in 1 cup hot water
- 1 wee can of mushrooms
- Garlic, as much as you like (we're garlic people)
- Worchestershire sauce (vegan is best, but if you're cool with it, I'm cool with it)
- Vegan mozzarella cheese shreds (of course, sub in real mozzarella shreds if you're into that!)

VEGAN RICOTTA:

- 2 packages firm tofu, mashed well
- 2 tablespoons of lemon juice
- 3-4 tablespoons nutritional yeast (don't let this freak you out, it's cheap and easy to find. You can leave it out, but it does lend a "cheesey" taste)
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- Salt and Peppa!
- Dried basil and oregano

HOW TO MAKE IT:

- Put a little oil or pasta sauce on the bottom of your lasagna pan. Preheat that oven to 325!
- Mix pasta sauce, TVP, and worchestershire to create a "meat" sauce.
- Lay down a layer of zucchini slices on the bottom of the pan. Spread half the tofu ricotta down, sprinkle with mozzarella shreds. Top with a thin layer of "meat sauce".
- Cover with another layer of zucchini slices. Do the same thing with the rest of the tofu filling, cheese shreds and most of the "meat" sauce. Top with a final layer of zucchini slices.
- Cover the top of the lasagna with the remaining sauce and a liberal sprinkling of mozzarella shreds.
- Bake for 45 minutes, or until browned and bubbly.

Hope you guys enjoy this just as much as we did!
__________________
+MELISSA+
DaffodilSoup is offline   Reply With Quote

Sponsored Links
Old 05-02-2011, 09:53 PM   #2
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,736
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
Hey, Miss Melissa! I have a question: What is cheese-free cheese made from? I love the idea of adding yeast for that cheesy taste!
cleochatra is offline   Reply With Quote
Old 05-03-2011, 08:27 AM   #3
Major LCF Poster!
 
DaffodilSoup's Avatar
 
Join Date: Nov 2008
Location: Philadelphia, PA
Posts: 2,390
Gallery: DaffodilSoup
Stats: 219 (all-time high)/150.2/140
WOE: HFLC Vegan
Start Date: May 18, 2011
We made our cheese-free ricotta out of crumbled firm tofu and the listed add-ins/spices.

You can also buy vegan cheese shreds - they're generally made from soy, but if you purchase the Daiya brand it's soy-free.
DaffodilSoup is offline   Reply With Quote
Old 05-03-2011, 09:59 AM   #4
something there
 
cleochatra's Avatar
 
Join Date: May 2005
Location: Denver, Colorado
Posts: 14,736
Gallery: cleochatra
Stats: 364/233/125 5'5" [44]
WOE: Atkins '72
Start Date: August 31, 2012
Thanks for the information!
cleochatra is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 06:14 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.