Apple Brussels Sprout Hash

Sprouty in the Summertime

Summer is here, and you know what that means – I’m back in the kitchen! woohoo! (I just spent way too much time deliberating whether to go with my traditional and standard “woohoo” or mix it up with a “woop woop.” It’s definitely summertime).

To kick off my most favorite of seasons, I decided to do something daring: try Brussels sprouts (again).

I know, I know. I can hear the groans from here. But so many of my favorite veggie food bloggers insist that Brussels sprouts are to die for when prepared properly. It’s not that I haven’t tried. I spent a good year trying different recipes in search of one that would make the adorable little sprout-balls enjoyable, and I did find a couple I could tolerate, until I came across a disastrous sprout experience that swore me off of them for the past 2 years.

Here’s the thing: Brussels sprouts are crazy nutritious, and contain sulforaphane, which has some mad anti-cancer properties – particularly if you steam or stir-fry the sprouts. (Boiling reduces the anti-cancer properties). They also contain a chemical that boosts cellular DNA repair and blocks cancer cell growth.

I’d say that Brussels sprouts are too good to be true, but they’re not! If only we could find ways to make them palatable so that we eat them!

If you’ve put off your search for a tasty Brussels sprout recipe, you can sleep easy tonight, because I found The One. This recipe turns Brussels sprouts into a sweet, tasty side dish. I enjoyed mine alongside a spinach and grilled cheese sandwich (I’m on a sprouted grain bread kick, but that’s a story for another day). It was absolutely delicious. I would not lie to you about such serious things as Brussels sprouts.

If you fancy yourself a Brussels sprouts hater, you just might want to give them one more trip down the aisle. There’s a whole lot of happily ever after going on over here!

You can find the original recipe on Herbivoracious. Here’s my adaptation:

Apple Brussels Sprout Hash

by Shelly

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients (2-3 servings)

  • 1 tbsp Earth Balance
  • 1/3 of a medium onion, diced
  • 1 crisp apple (such as a Pink Lady), cored, and diced (peeling optional)
  • 1 pound Brussels sprouts, cleaned, trimmed, and quartered
  • 2 fresh sage leaves, thinly sliced
  • 1/2 tsp minced fresh rosemary
  • 2 tsp apple cider vinegar
  • 2 tsp honey
  • salt, to taste

Instructions

Melt Earth Balance in a large skillet over medium heat. Dice the onion and add it to the skillet with a pinch of salt. Cook until the onion starts to brown, about 4 minutes.

While the onion cooks, core and dice the apple. Add the diced apple to the skillet. Raise the heat slightly and cook until the apple starts to brown, about 2 minutes. Stir occasionally.

While the apple cooks, trim and quarter the Brussels sprouts. Add the Brussels sprouts, sage, rosemary, and a generous pinch of salt. Cook until sprouts are wilted and well browned, 10-12 minutes. Stir occasionally.

Remove from heat and add the vinegar and honey. Stir to coat. Taste for seasonings and adjust as necessary. Serve hot.

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Tofu Dippers with Avocado Ranch Sauce

Happy New Year! Have Some Tofu!

Happy New Year, everybody!

With the new year comes resolutions, and one of mine is definitely to cook more (and blog about it!) I got in some early practice today and made my favorite tofu dish to date: Tofu Dippers.

Tofu Dippers with Avocado Ranch Sauce

Tofu Dippers with Avocado Ranch Sauce

Tofu takes some practice, both in preparation and in appreciation. A bad tofu experience can make it difficult to appreciate this versatile wonder-food. Yes, I just called tofu a wonder-food. It really can be! One thing that has definitely helped me is the Tofu XPress (tofu press). It’s so much easier than the old stack-books-on-a-plate-on-top-of-towels-on-the-tofu method. Properly pressed tofu is the key to it absorbing all of the goodness of marinades, as well as to keeping it firm and not mushy.

In this case, my dear friend tofu appeals to two of my favorite food styles: finger-foods, and dip-able things. Preparation was not nearly as messy as I had anticipated, and the result was so good that… well, I ate the entire block of tofu in one sitting. Whoops. Who needs side dishes, anyway?

I served my tofu dippers with an avocado ranch sauce (from page 38 of Vegan Sandwiches Save the Day) – basically, a dipping sauce of avocado, vegan mayo, parsley, thyme, and dill. But they would be just as awesome with ketchup or regular ranch dressing.

Without further adieu, here is the recipe:

Tofu Dippers

by Shelly

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Keywords: bake appetizer entree vegetarian tofu

Ingredients (2-4 servings)

  • 1 block of extra firm tofu, pressed
  • 1 cup panko bread crumbs
  • 1/2 tablespoon garlic salt
  • 1/4 teaspoon chili powder
  • 1/4 cup cornstarch
  • 2 eggs, beaten, or equivalent egg whites/egg beaters

Instructions

Preheat the oven to 400F.

Mix together bread crumbs, garlic salt, and chili powder.

Prep the dipping station with 3 shallow bowls. First bowl: corn starch. Second bowl: eggs. Third bowl: bread crumb mixture.

Slice tofu into 1/4 inch thick pieces.

Dip each tofu slice into the corn starch, then the eggs, then the bread crumbs. Tip: keep your left hand as a “dry” hand to grab the tofu and dip it in the corn starch. Then use your right hand as a “wet” hand to dip the tofu into the eggs and bread crumbs.

Set each breaded slice onto a baking sheet lined with parchment or lightly oiled/sprayed.

Bake at 400F for 20 minutes, then flip tofu and bake an additional 5-10 minutes. Breading should be lightly browned.

Serve with your favorite dipping sauce.

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Iced Chai A-Brewin'

This Is How You Do Iced Chai

Why do most sites make it sound like creating a homemade iced chai latte is such a pain in the arse?

It’s not. Typing out these steps is more of a pita than actually making the tea.

Step 1: Grab a quart sized Ball jar (or a pitcher-type vessel of your choice).

Step 2: Boil 4 cups of water. (I use my beloved electric kettle).

Step 3: Add 2 chai tea bags to your jar or container (3 if you like it really strong – but since this will steep for at least a couple hours, 2 bags is really plenty).

Step 4: Pour hot water into container.

Step 5: Cool on the counter for a while, then stick the container in the fridge until it’s cold. (If you’re brave, I suppose you could stick it straight into the fridge. I should probably consult mythbusters, but I have a fear of making everything else in the fridge warm by putting something hot in there…. but I hear that today’s refrigerators are badass and can handle it, so… deviate from the pre-cooling at your own risk, or go ahead and disregard my paranoia. Up to you!).

Step 6: Pour a cold glass of chai! Leave some room for a splash of your favorite milk/cream product, and sweeten as desired. Add ice if you’re feeling frisky. I drink mine too quickly to bother with ice.

I imagine this would work great with any kind of tea you’d like to serve cold. Sure, you have to think ahead in order to cool it, but the joy is that you don’t have to brew it super-strong to account for immediate ice cooling. You’re not using twice as much tea for one drink. I always keep a couple jars in the fridge.

I’ve also used loose leaf teas with my little hanging tea-ball for this.

So good! Cheers!

Iced Chai A-Brewin'

Iced Chai A-Brewin’

Peanut Butter Green Smoothie

Peanut Butter Cups for Breakfast?!

Peanut butter cups for breakfast?!

Well, not quite – but it sure tastes like it!

I’m having a blast over here with my new Vitamix. It is the most amazing and awesome thing in my kitchen – maybe in my whole house! (It has a little competition from my 64″ Samsung plasma TV, but not much! That’s how awesome it is!)

I really think the best part is how easy clean-up is. It basically cleans itself, so I don’t feel any sort of dread at the thought of using it multiple times per day.

This morning, I concocted a smoothie that tastes like drinking peanut butter cups (and finally found a use for the 4 jars of PB2 I’ve got sitting in the pantry!) PB2 is powdered peanut butter by Bell Plantation. The ingredient list is simple: roasted peanuts, sugar, and salt. (Don’t be fooled, though – there’s very little sugar and salt, and I find I usually need a little bit more to make it taste like traditional peanut butter). It’s preservative free, contains nothing artificial, and has 85% less fat and calories than traditional peanut butter. I knew I’d figure out a way to use this stuff (since I love peanut butter but have a tendency to overdo it, which is not so good for the waistline).

With no added protein powders or anything of the sort, this smoothie packs 22g of protein! Most of the fat comes from the avocado (healthy fats!), and you’re rocking out some vitamins A, C, calcium, and iron. Great start to the day! 511 calories if you drink the whole thing (a large serving), or 255 if you share it with a friend.

Behold, the Peanut Butter Blaster Green Smoothie:

Peanut Butter Blaster Green Smoothie

by Shelly Hokanson

Prep Time: 5 minutes

Keywords: blender beverage smoothie vegetarian vegan pb2 spinach carrot avocado

Ingredients (1-2 servings)

  • 1 1/2 cups vanilla non-dairy milk (soy, almond, rice, hemp, etc)
  • 1 tbsp cocoa
  • 2 tbsp powdered peanut putter (such as PB2 by Bell Plantation)
  • pinch salt
  • 1 tsp spirulina (optional)
  • 1 tbsp agave nectar
  • 1 banana
  • 1 large carrot
  • 1 large handful spinach
  • 1/2 avocado (peeled, pit removed)
  • 1 cup ice

Instructions

Using a high-powered blender, blend on high for approximately 1 minute.

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PB Blaster Green Smoothie Nutrition

PB Blaster Green Smoothie Nutrition

Grilling red peppers and onions

Since last we spoke…

Since last we spoke, I haven’t spent much time in the kitchen (mainly due to traveling). I have some big kitchen news to share! But first, a new cookbook.

I picked up “Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way” – you know, the cookbook by the vegan baker that won Cupcake Wars a couple years back (beating out those non-vegan cupcakes… take that!). The first recipe I tried was Stuffed Shells with Arrabiata Sauce.

Destroying my kitchen by stuffing shells.

Destroying my kitchen by stuffing shells.

I’ve attempted vegan stuffed shells before, early in my veg days. I had used a recipe from Skinny Bitch and… well… they were less than stellar. Bland, and nothing like the rich flavors I was used to in cheesy versions. Chloe’s recipe looked good, though, so I gave it a day in court.

Vegan Stuffed Shells with Arrabiata Sauce

Vegan Stuffed Shells with Arrabiata Sauce

The result: arguably one of the best stuffed shells I’ve ever had, vegan or not. (That’s Daiya vegan mozz on top). I’m looking forward to trying more of Chloe’s dishes!

Let’s see… what else have I been nom’ing? I made up a little Mexi-melt thing after watching an episode of Rachel Ray. It wasn’t stellar, but I did discover that grilling veggie kabobs on the Griddler is pretty sweet.

Grilling red peppers and onions

Grilling red peppers and onions

I used those red peppers and onions to make the salsa that went inside the tortilla layers (along with some chickpeas and Daiya cheddar).

Layered Salsa Chickpea Thing

Layered Salsa Chickpea Thing

Not a total fail, but… meh. The salsa would’ve been better with chips.

Now, here’s where it starts getting interesting. First of all, welcome the latest addition to my kitchen:

Vitamix 5200

Vitamix 5200

Yes!! At long last, I own a Vitamix! I got the 5200 model plus the dry blade container add-on. If you can find it at your local Costco, they are the cheapest place to get a new Vitamix (according to the rep I talked to). I’m so excited. This thing is amazing!! The Vitamix Road Show was going on at my Costco this week, so I got to see all kinds of demos and try all kinds of recipes. I had seen videos of this beast in action, but never saw it live in person. All I can say is – wow. This machine is amazing. It’s highly likely that my blender, juicer, and food processor will be going the way of the appliance graveyard. The texture of smoothies can’t even compare to a regular blender – and I was convinced my regular blender did just fine! The sorbets this thing makes are so easy and so good! I tried a lemon spinach sorbet yesterday that was amazing – tasted like lemon, but had a ton of whole spinach in it. It can even make soup and knead dough for bread!

The first task I bestowed upon my beloved Vitamix was to create a miso dressing. This past weekend, I ate at this wonderful organic cafe in Salem, MA called Life Alive. I wish one of these would open up in Hburg! I had a great little bowl called The Emperor: “Our velvety Miso Sauce, smothering cheddar cheese, sun-dried tomatoes, dark greens, shredded carrots, sweet corn, & tofu all over brown rice.” I decided to try to recreate it at home.

I came up with a miso sauce that seems pretty spot-on (and might just become my salad-dressing-of-the-week), and whipped it up in the Vitamix:

Miso Sauce/Dressing

by Shelly Hokanson

Prep Time: 10 minutes

Keywords: blender chill salad vegetarian miso

Ingredients (3 cups scant)

  • 1 cup mellow white miso paste
  • 1 cup water
  • 1/2 cup extra virgin olive oil
  • 1/4 cup chopped onion
  • 2 cloves garlic
  • 2 tablespoons honey
  • 2 tablespoons distilled white vinegar

Instructions

Place all ingredients into a blender. Blend until smooth. Transfer the dressing to an airtight container and refrigerate until ready to use, up to 2 weeks.

This makes a great sauce over salads, veggies, and rice bowls! Substitute agave for honey if you’d like a vegan version.

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Then, I used the Vitamix to shred some carrots for me. I steamed up a block of tofu and some kale, then dumped in a can of corn and mixed everything together. I served it over a bed of brown rice and quinoa, and…

My Emperor Knock-Off, Inspired by Life Alive!

My Emperor Knock-Off, Inspired by Life Alive!

It was fantastic!

The other bit of joy in using the Vitamix is the ease of clean-up. It really does clean itself! I might have a little more of a challenge when I try making bread dough in it. I’ll be sure to report back.

So far, I’m absolutely thrilled with the Vitamix. It took 3 years of hemming and hawing to finally drop down the (fairly significant) chunk of change to buy one, but I’m pretty sure I will spend years kicking myself for not doing it sooner.

Next stop: the food co-op, to get some wheat berries so I can grind my own flour and make some bread in the Vitamix!

Green Onion Miso Vinaigrette

In my eternal quest for awesome homemade salad dressings, I whipped up a batch of Green Onion Miso Vinaigrette, courtesy of my fave veg chef, Isa Chandra Moskowitz. This one comes from her Appetite for Reduction cookbook.

It’s a tangy, toasty dressing that tastes a bit heavier than a standard vinaigrette, but in a good way. My ranch-obsessed brain thinks it would be even better jazzed into a creamy dressing of some sort. I’ll get to work on that.

Green Onion Miso Vinaigrette

Green Onion Miso Vinaigrette

Lucky for you, the recipe is available via Google’s book preview:

Appetite for Reduction – page 21 – Green Onion Miso Vinaigrette

Enjoy!

My Fave Soup

Why is it that the best soups always seem to be a pain in the arse to make? Not so in this case, cowboy!

(Cowboy? What?)

This soup has nothing to do with cowboys. It’s hearty enough for a cowboy, though.

Really. I’m not kidding. Yes, it’s a veggie soup. Yes, it’s hearty. Bonus: it’s vegan! And it is incredibly easy to make.

First up: saute some garlic and leeks and/or onions in a little olive oil.

Saute garlic and leeks/onions.

Next, add broccoli, rolled oats (the original kind, not the instant kind), soy milk, and dill. Bring to a boil, then simmer for 10 minutes.

Broccoli soup in progress

Add salt and pepper to taste, then puree with an immersion blender. Voila!

Creamy Broccoli Soup

So filling. So good.

This recipe works great with asparagus, too. I suspect it would be great with any soup-happy vegetable. If you don’t have an immersion blender, a food processor or blender works too – just let the soup cool a bit before you process it, and make sure to have the steam vent open while blending.

Enjoy a soup-er meal!

Creamy Broccoli Soup (Vegan)

by Shelly

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients (4 servings)

  • 1 leek, chopped and 1 small onion, chopped
  • OR
  • 3 leeks, chopped
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1/2 cup rolled oats
  • 6 cups broccoli (frozen or fresh)
  • 4 cups unsweetened soy milk
  • 1/2 tsp dried dill
  • salt and pepper, to taste

Instructions

1. Saute garlic and onions and/or leeks over medium heat in olive oil until soft, about 3 minutes.

2. Add broccoli, soy milk, oats, and dill. Bring to a boil, then reduce heat and simmer until broccoli is soft, about 10 minutes.

3. Puree with an immersion blender.

4. Add salt and pepper, to taste.

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Obsessions

Do you get food-obsessed? I’m one of those eaters that will get on a kick and eat the same thing every day for 3 weeks straight, then drop it like it’s hot for a year. There are a few things I never tire of – my morning cereal, for example. That has been a staple since I was 5 years old (maybe longer). But outside of breakfast, my life has been an ongoing series of hot-and-heavy food obsessions (with occasional repeat offenders).

Dilly eggs are one of my current obsessions (as noted last week). Another: homemade thousand island dressing – particularly with cucumber sticks.

Thousand Island Recipe

My ratty first draft of the recipe... which is actually perfect (except that I double it now).

That’s the first draft of the recipe sheet that has taken up permanent residence on my kitchen counter for the past month. It’s getting quite messy. It’s time for me to commit this one to my permanent digital collection. I might have to frame that stained, crayola’d version, though. It’s that good.

It’s so good, I could drink it.

A tub of glorious Thousand Island dressing

A tub of glorious Thousand Island dressing

OK, I don’t drink it. But I could.

My favorite way to eat the best Thousand Island dressing ever: with cucumber sticks.

My favorite way to eat the best Thousand Island dressing ever: with cucumber sticks.

The Best Thousand Island Dressing Ever

by Shelly

Prep Time: 5 minutes

Cook Time: 0

Ingredients (16 oz (2 cups))

    For 2 cups of dressing (16oz):

    • 1/2 cup Vegenaise or mayo
    • 1/2 block (or 6oz) soft silken tofu (such as Mori Nu)
    • 4 tablespoons ketchup
    • 2 tablespoons white vinegar
    • 1 tablespoon sugar
    • 4 teaspoons relish
    • 2 teaspoons minced onion
    • 1/4 teaspoon salt
    • 2 dashes black pepper

    For a double batch – 4 cups of dressing (32oz):

    • 1 cup Vegenaise or mayo
    • 1 block (or 12oz) soft silken tofu (such as Mori Nu)
    • 1/2 cup ketchup
    • 1/4 cup white vinegar
    • 2 tablespoons sugar
    • 3 tablespoons relish
    • 4 teaspoons minced onion
    • 1/2 teaspoon salt
    • 4 dashes black pepper

    Instructions

    For a Creamy Dressing

    Puree all ingredients in a food processor until smooth.

    For a Chunkier Dressing

    Add all ingredients to food processor except for half of the relish. Puree until smooth, then stir in remaining relish.

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    Thousand Island Nutrition Data

    Nutrition deets.

    Chocolate Chip Cookies Gone Wild

    Chocolate chip cookies + peanut butter + pretzels.

    Salty, sweet goodness.

    ‘Nuff said.

    Inspired by a picture I saw on Pinterest (where I lose way too many hours of my life).

    Chocolate Chip Cookies Gone Wild

    by Shelly Hokanson

    Prep Time: 10

    Cook Time: 12

    Keywords: bake dessert snack sweets vegan vegetarian pretzels chocolate chips peanut butter chips cookie

    Ingredients (18 cookies)

    • 1/2 cup brown sugar
    • 1/4 cup white sugar
    • scant 2/3 cup canola oil
    • 1/4 cup unsweetened soy or almond milk
    • 1/2 tbsp cornstarch
    • 2 tsp pure vanilla extract
    • 1 1/2 cups all purpose flour
    • 1/2 tsp baking soda
    • 1/2 cup semi sweet chocolate chips
    • 1/2 cup peanut butter chips
    • 1/2 cup crushed pretzels (about 1 large handful)

    Instructions

    Preheat oven to 350F.

    Line 2 baking sheets with parchment paper.

    Combine brown sugar, white sugar, oil, soy milk, and cornstarch in a mixing bowl. Mix at medium speed for 1-2 minutes until a syrupy consistency is reached.

    Mix in vanilla.

    Add baking soda, salt, and 1 cup of the flour. Mix until well combined.

    Add the remaining 1/2 cup flour and mix.

    Fold in chocolate chips, peanut butter chips, and pretzels.

    Roll the dough into balls (a large cookie scoop works well). Flatten and place on cookie sheet.

    Bake for 12-13 minutes until edges start to brown.

    Cool for 5 minutes on the baking sheet, then transfer to a cooling rack.

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    Pesto Veggie Lasagna

    This might be my favorite lasagna ever – and it’s vegan! I know – I’ve been making a lot of “best ever” claims lately, but I’ve really been on a roll in the kitchen. While this recipe is a little bit labor intensive, it’s easy labor – and the end result is beyond worth it.

    I made this dish for my family’s Christmas get together in Chicago last week (though it was just vegetarian for them and not vegan, as I couldn’t find Daiya on short notice Christmas eve). It almost didn’t happen; do you have any idea how hard it is to find lasagna noodles at 4pm on Christmas Eve? We had to go to 2 stores, and I got the very last package on the shelf at store #2 (thank you, Target!) It was well worth the search. This lasagna got thumbs-up reviews from even the meat eaters, and I enjoyed it so much that I made it again at home for New Years.

    This recipe makes a 9×13″ dish of lasagna – good for 8 serious servings (which in my case means, a freezer full of lasagna!) For the record, it does freeze and reheat very well. If you plan to go that route, let it cool down a bit then portion it out into freezer-safe containers and freeze. You can also make this a day ahead of time and refrigerate it prior to baking, then toss it in the oven when it’s time to make dinner. Just add 5-10 minutes if you’re starting with cold lasagna.

    Without further ado, my favorite lasagna recipe of all times:

    Pesto Veggie Lasagna

    by Shelly Hokanson

    Prep Time: 30

    Cook Time: 35

    Ingredients (8 servings)

    Lasagna

    • 1 pkg lasagna noodles (12+ noodles – no-boil are fine)
    • 1 cup pesto – see recipe below
    • 5 – 6 cloves garlic, peeled & minced
    • 5 cups grilled or sautéed veggies – choose from zucchini, eggplant, red or green bell peppers, portobello mushrooms, broccoli, or your favorites. My favorite mix: 1 red pepper – diced, 1 zucchini – cut into half moons, and 1 head of broccoli florets.
    • 2 cups fresh baby spinach
    • 1 lb or 1 – 14oz package herbed tofu, firm or extra firm (Italian herbed tofu works great here), pressed and crumbled
    • 2-3 medium tomatoes, sliced (8 slices)
    • 1 package (8 oz) Daiya mozzarella or other vegan shredded cheese
    • 1 jar of your favorite marinara

    Pesto

    • 1/4 cup walnut halves or pieces
    • 1/4 cup pine nuts (or, replace with additional 1/4 cup walnuts)
    • 2 cloves garlic
    • 2 cups fresh basil
    • 2 tablespoons fresh thyme
    • 1 teaspoon salt
    • pinch of black pepper
    • 1/4 cup water
    • 2 tablespoons nutritional yeast flakes
    • 1/4 cup olive oil, scant
    • 1 tablespoon fresh lemon juice

    Instructions

    This first step is optional, but highly recommended. Preheat a large heavy-bottomed skillet (such as a cast iron skillet) over medium-low heat. Add the walnuts to the dry skillet and toast for 5 minutes, tossing often. Then add the pine nuts and toast an additional 5 minutes. (If using all walnuts, add them all at the start and toast for 10 minutes).

    Set toasted nuts aside to cool.

    Prep the Veggies

    Preheat the oven to 350F.

    In a large saute pan, heat 2 tbsp olive oil over medium heat. Add onion and garlic and saute for 5 minutes.

    As you chop up the rest of your veggies, add them to the pan, stirring often. If the pan dries out, add a tablespoon or two of water to deglaze the pan and keep on saute-ing.

    Continue to saute the veggies while preparing the pesto.

    Prep the Pesto

    Add the toasted nuts to a food processor.

    Add the minced garlic, basil, thyme, salt, pepper, and nutritional yeast until the basil leaves are well blended, scraping down the sides of the food processor as necessary.

    Slowly stream in the olive oil and process until well combined.

    Blend in the lemon juice.

    Assemble the Lasagna

    In a 13×19″ dish, coat the bottom of the dish with a layer of marinara.

    Place one layer of lasagna noodles on the bottom of the dish.

    Layer more marinara on top of the noodles.

    Then, add the baby spinach over the noodles.

    Crumble the tofu on top of the spinach.

    Sprinkle a layer of shredded Daiya over the tofu, then add a second layer of noodles.

    Coat the noodles with another marinara layer.

    Add the veggies to the next layer and top with a generous layer of pesto.

    Add the last layer of noodles and coat with remaining marinara.

    Add the rest of the shredded cheese. Place 8 dollops of pesto across the top, and add a tomato slice onto each dollop of pesto.

    Cover the dish with foil and bake for 35-40 minutes at 350F, until the lasagna is warmed through and the cheese is melted.

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