
Delicious Vegan Whole Wheat Lasagna with Mushrooms

by:




This dish is one of my favorites so far. I didn't think it will be so good but trust me it's even better than the original meat lasagna. The wonderful thing about using mushrooms for lasagna is that mushrooms provide a richness and meaty texture that makes most people not miss the meat at all. I substituted the shredded cheese on top that is usually sprinkled over lasagna with a lovely flavorful tomato and basil sauce. The combination is awesome and you won't miss the cheesy texture. Of course, if you have some vegan cheese you can use it but unfortunately it can't be found here. You definitely must try this! You'll love it !
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 12
whole wheat lasagna noodles, cooked slightly (I used lasagna noodles that don't need to be boiled first)
500 g portobello mushrooms
1 carrot
2 big onions
1 red bell pepper
100 g textured soy protein, granulated
ground pepper, to taste
sea salt, to taste
2 tsp thyme
1 tbsp unrefined oil
Sauce
400 g can peeled tomatoes
fresh or dry basil, to taste
Servings Per Recipe: 12
Amount per Serving
Calories: 148
- Total Fat: 2.2 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 140.7 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 3.1 g
- Sugars: 3.8 g
- Protein: 11.2 g
preparation

comments
Mommy_loves_to_cook
January 1, 2012