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2016-08-28

EPIC RECIPE: dairy free, grain free 2 “cheese” vegan and paleo eggplant lasagna



OMG guys! this lasagna was seriously AMAZING!
I loved the all the different flavors and textures! and HELLO!! its ALL veggies!
Now, you don’t have to make both cheeses. i just wanted to show you both recipes. Also you can omit the marine sauce and just use the smokey “cheese” sauce for the whole dish! That would be super easy and cheaper!
Have fun with this recipe! Pair it with your favorite protein source if you wish!

I know i said your have to back the egg plant before, i didn’t do that and my final product turned out great! i am going to precook them next time i make this recipe!

I layered all the ingredients and baked it in a 400f for 35 minutes

Taste even better the next day!

smokey “cheese” sauce
2 cups peeled chopped sweet potato
1 cup chopped carrots
1/2-3/4 cup water
2 tablespoon avocado oil or olive oil
1/2 cup chopped onion or 1/2 teaspoon onion powder
1 garlic clove or 1/2 teaspoon garlic powder
juice of 1/2 a lemon
1 1/2 teaspoon smoked paprika
1 tablespoon mustard
1 teaspoon liquid aminos or low sodium soy sauce
1/4 cup nutritional yeast
salt to taste

directions:

Steam the carrots and potatoes. Once they are fork tender. Use 1/2-3/4 cup of the water your used to steam your carrots and potatoes and blend them with the rest of the ingredients.
if you have left over sauce, serve over veggies, pasta or use as a dip!

cashew ricotta “cheese”


1/2 cup raw cashew, soak them for at least 2 hours if you don’t have a high speed blender
1 cup water
juice of 1/2 lemon
2 tablespoons phyillium husk
salt to taste
blend everything together until very smooth