Vegan Keto Lasagna

Before you turn up your nose, I promise this is delicious, my whole family loves it (including my toddler). It’s even Gluten Free! The only strike for this recipe – in my books – is that it does take some prep time, so I recommend making it on a leisurely Sunday or the night before to ensure maximum enjoyment.

My husband, who loves to keep me on my toes, decided to try keto a few years ago, which wouldn’t be so much of an issue if not for the following reasons:

• I’ve been actively trying to get our family consume less meat (and when we do I obtain it from humane sources)
• My husband is allergic/intolerant to: dairy, beans, and egg yolks
• At the beginning he also decided to add “Low FODMAP” to the list of restrictions (FML!)

I came across The Essential Vegan Cookbook on a friend’s bookshelf and asked to borrow it, I have amended this recipe from the book, which was called Veggie Lasagna Rolls. It required even more effort than I am willing to give, so like many recipes, I used it as a “guideline” to format this one below.

My husband is no longer on Keto, but I still make this because everyone loves it so much. I think it would make a great dinner with some salad and garlic bread if you were hosting a group with various allergies too!

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VEGAN KETO LASAGNA

⭐⭐⭐⭐⭐

Rating: 5 out of 5.

INGREDIENTS

For the “cheese” layer

• 1/4 cup water
• 2 cups slivered almonds (or sub 2.5-3 cups ground almond flour)
• 6 tbsp nutritional yeast
• 1 lemon – zested and juiced
• 1/2 tsp pink Himalayan salt
• 150g plain organic silken tofu (often in a two pack – freeze the other half)
• 2 tbsp vegan butter
• 2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

For the remaining layers

• 1 bag of Daiya cheese (sub regular if you’re vegan-ish)
• 2 medium zuchinis
• 2 medium eggplants (I prefer Chinese eggplant for it’s thin skin and similar size to zucchini, but either will do)
• 880ml jar of Simply Natural Organic Tomato Basil sauce (or sub your favourite)

METHOD

• At least an hour before (I do this during afternoon nap), cut zucchini and eggplant in thin strips (3-4cm) and lay out on a clean tea towel. Salt both sides and cover with another clean tea towel. This will remove excess moisture. *Note* I’m lazy and think I know better, so skipped this step the first time and while it still tastes fine, it makes it a sloppy mess, so I recommend it.
• Preheat oven to 400F
• Combine all “cheese” ingredients in a food processor or high powered blender. Blend until smooth, it will have a slight chunky consistency, this is normal. Add a tsp of water to thin if needed, but this should be thick enough to spread. You can also do this ahead of time and pop it in the fridge until you’re ready.
• In a 9×13 baking dish (I used a glass Pyrex) begin layering your lasagna starting with a layer of tomato sauce, followed by a veggie layer, then cheese, then sauce etc until you reach the top. There is no wrong way to do this!

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• Once layering is complete top with a full bag of Daiya cheese (or other substitute) and place in the oven.
• Bake for 50-60 minutes until veggies are soft when pierced with a fork. I recommend checking at the 45-50 minute mark as all ovens run differently.
• Remove from oven and let it rest and cool for 10 minutes before serving.
• Serve with salad and/or your favourite garlic bread. Dish out in large portions – it’s just veggies after all! You’ll find it’s not as heavy as its classic pal with pasta.
• Enjoy!

Meatless Monday: Spaghetti Squash Quinoa Bake

Meatless Monday, Workout Wednesday, Book Worm Wednesday, Thirsty Thursday, Fun Friday… If you ask me, alliteration is awesome, however not all of the days I mentioned would be considered “fun,” but with a little alliteration it makes a commitment something you remember and stick to.

Meatless Monday and Workout Wednesday are old faves, but in attempt to watch less TV (damn you Downton-Crack-Abbey) we’re going to spend one night a week with no tube, hence “Book Worm Wednesday.” God save us.

Ramble over, back to the recipe!

This one is VEGAN, GLUTEN FREE, DAIRY FREE, and SOY FREE… there’s enough buzz words in this thing to make it a trending topic! However, it takes a little while (1.45-2 hrs from start to finish) but I promise it’s easy; most of the time you’ll just be waiting for things to bake/cook and you can use that time cleverly by cleaning up after yourself, or if you’re like me, to start to write your blog post…

Meatless Monday: Butternut Squash Soup

We’ve subscribed to Meatless Mondays! I was eating meatless on many nights of the week when I was single, but it when you live with a man, the need for meat at every meal seems almost mandatory. If I ever made anything vegetarian, I never seemed to fill him up enough and by 8pm he’d be ravaging our cupboards for a snack.

But not only is this butternut squash soup EASY, its made in the crock pot (did I say easy?), but its very hearty (or “meaty” as my boyfriend described it). I also made chunky homemade croutons to round it all off.

Thai Coconut Curried Soup

The weather is getting cooler and calls for soup! This one is super easy, and very satisfying – creamy and flavourful with a little bit of heat. Enjoy!

• 2 14 ounce cans premium coconut milk
• 2 Tablespoons of Thai curry paste  – I used red
• 1 cube of Knor chicken stock
• 3-4 cups of water
• 2 chicken breasts, chopped into cubes
• 1 carrot, shredded
• 1 can of bamboo shoots
• 1 red pepper thinly sliced (takes a little time but it’s worth it!
• 2 green onions finely chopped (reserve some of the greener parts for garnish)
• 2 tablespoons fish sauce
• 2 tbsp lime juice
• 1 Tsp of ginger
• half of a 250g pkg of brown rice vermicelli noodles
• chopped cilantro to taste

Pour all of the contents of the two cans of coconut milk into a large pot on med-high heat with the curry paste. I found two tablespoons provided enough flavour with just a little heat (think of it scaled down from a full on thai curry) feel free to add more or less if desired. Dissolve the chicken stock cube in the water and add to the curried coconut milk (I started with 3 but added the 4th at the end when the noodles had soaked up a lot of the liquid). Once the liquid has reached a simmer, add the raw chicken until cooked, then add the carrot, pepper, green onions, and bamboo shoots, fish sauce, lime juice and ginger. Let simmer until peppers reach desired done-ness (5 mins give or take). Lastly add the noodles (break them in half with your hands, it makes it easier to eat and stir later) and turn off the heat. The noodles should be ready quite quickly, but feel free to let it all sit until you’re ready to eat. Ladle into bowls and sprinkle green onion and cilantro on top.

~Laura

If you feel like adding a few more unique ingredients you can try this recipe from Chef Michael Smith, which I used as inspiration for this one