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Vegan Tempeh Lasagna
Vegan Tempeh Lasagna

Before you jump to Vegan Tempeh Lasagna recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.

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Know that fish is among the heartiest meats you can consume. You probably already be aware of this as you’ve most likely been told to see to it that you consume fish at least a couple of times a week. This is particularly true if there are some issues with your heart or if your heart is unhealthy. Fact: Fish is loaded with Omega 3s which are what helps process and turn unhealthy cholesterol into good energy. Try consuming fish twice every week.

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We hope you got insight from reading it, now let’s go back to vegan tempeh lasagna recipe. To cook vegan tempeh lasagna you only need 24 ingredients and 24 steps. Here is how you do that.

The ingredients needed to cook Vegan Tempeh Lasagna:
  1. Prepare Lasagna pasta or whole wheat lasagna pasta
  2. Get Rao’s tomato pasta sauce
  3. Prepare 4-5 tablespoons Olive Oil
  4. Use 1 onion chopped
  5. Take 1-2 chopped small red and 1/4 large green peppers
  6. Use chopped fresh garlic whole
  7. Get tablespoon chopped fresh ginger
  8. Prepare 1 box chopped mushrooms
  9. Take 1 fresh tomato
  10. Provide 1-2 cups fresh spinach
  11. You need 1 vegan meat crumble
  12. Take 4 packages Daiya mozzarella cheese (vegan)
  13. Provide Adobo seasoning
  14. Use rosemary
  15. Provide oregano seasoning
  16. Get black pepper
  17. Take Italian seasoning
  18. Take Onion seasoning
  19. You need to taste salt
  20. Take 1 cup cashews
  21. You need 2-3 spoons nutritional yeast
  22. Use 1/2 lemon
  23. You need 1/2 cup soy milk unsweetened or almond milk
  24. You need 1-2 tablespoons Earth Balance butter (vegan)
Steps to make Vegan Tempeh Lasagna:
  1. Chop onions, peppers, garlic, ginger
  2. Saute the onions, and peppers in 3 tablespoons olive oil for 5 minutes
  3. Crumble in Tempeh package into the pan with onions and peppers and cook for 5 minutes or use Light life smart ground meatless original crumbles
  4. Add various seasonings including Italian spices and other seasonings and add garlic and ginger
  5. Cook for another 5 -10 minutes
  6. Add in sliced mushrooms, add a tablespoon of Earth Balance Vegan Butter to the mix, cook for 5 more minutes
  7. Add bottle of Rao’s sauce
  8. Add in sliced fresh tomato, continue on low to medium heat
  9. Boil hot water with one to two tablespoons olive oil and salt and place 12 lasagna pasta slices in boiling water, resume to medium heat until prepared
  10. Place cashews in Blender, add nutritional yeast, squeeze half lemon, add salt and pepper and soy milk and blend until a thick but smooth consistency–(serves as a type of Ricotta cheese substitute)
  11. Use Lasagna pan or foil lasagna pan and slightly olive oil the pan around the interior and interior sides
  12. Take some pasta mix, very little and put some on bottom of pan
  13. Place three slices of pasta lengthwise depending on size of lasagna pan
  14. Add cashew mix on layer of pasta in a thin layer
  15. Then add sauce mix with the meat crumble mix, a layer
  16. Add some Daiya mozzarella cheese, thin layer
  17. Add a layer of Spinach
  18. Add pasta slices
  19. Repeat layering one more time-to create two layers
  20. At top of pasta add some sauce mix and some Daiya cheese
  21. Place in the 350 degree preheated oven for 30 minutes covered with aluminum foil
  22. Remove aluminum foil, bake an additional 15 to 30 minuteslll
  23. Remove from oven and let stand 15 minutes before cutting into 9 to 12 pieces
  24. Enjoy!!

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