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VEGAN CROCKPOT LASAGNA BAKE!
“HOW TO” on stories!
This has to be the most effortless lasagna ever. Its for those days where you just need a comforting, delicious meal in under 30 minutes.
Thanks to the @crockpot 8 QT Crock-Pot® Express Crisp Pressure Cooker (aka
my new bff) #ad
Tag a friend and grab recipe below!
RECIPE
Serves 7-8
Ingredients:
20 ounces crimini mushrooms
1 yellow onion, finely chopped
3 cloves garlic, minced
1 (25 oz.) jar marinara sauce
3 cups water
9 ounces lasagna noodles, broken up into squares
8 ounces vegan mozzarella cheese shreds
Spinach ricotta:
1 package organic tofu, firm
1 cup cashews
4 tbsp nutritional yeast
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
pinch of pepper
Juice of 1 lemon
1/2 cup plain, unsweetened almond milk
2 cups frozen spinach
Instructions:
For the ricotta:
1. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze
for 20 seconds to allow for excess water to strain.
2. In a food processor or high speed blender place cashews and pulse until you begin to have a
mixture with sand texture. Then add tofu, nutritional yeast, unsweetened almond milk, garlic
powder, lemon juice. onion powder, salt & pepper. Blend for 1-2 minutes or until there is no
large chunks. Mixture will look slightly textured… that is okay. Add more almond milk if
needed.
3. In a pan over medium to high heat cook frozen spinach for 2-4 minutes just until heated
through.
4. Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl
and mix well. Taste mixture and add any extra salt or seasoning if needed.
5. Turn on your @crockpot 8 QT Crock-Pot® Express Pressure Cooker to sauté setting.
Recipe continued in comments and on my blog! (Linked Im my bio)
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