lasagne - vegetarian recipes

Try it! You will enjoy it!

Vegan Gingerbread Pear Bundt Cake

Full of Veggies Minestrone Soup

Apples and Carrot Soup

Matcha Butter Balls + Changes










lasagne vegetarian recipes

Oh yeah Lasagne!

March 8 2017 Veganpassion 

Oh yeah Lasagne! Lasagne is one of everyones favorite dishes. I get to notice that I'm creating so many new recipes that I often have no time to cook the old fashioned classics. Sometimes I think that life is too short to try out all the ideas I have. It feels like two hands are far too little to get everything done that goes through my mind. Good things can be so easy though. It's good to have a boyfriend who nags for some lasagne. My little creature of habit ? . But he was right and it tasted delicious. This is one of the simplest lasagne recipes I have created so far. With good ingredients and without any frills. Enjoy! Makes 4-6 portions. Ingredients: 1 1/­­3 cup tofu olive oil 1 big onion 2 garlic cloves salt, pepper, paprika spice Italian herbs 3 tbsp. tomato paste 2 carrots 3 tbsp. yeast flakes 4 cups sieved tomatoes 2 tbsp. almond butter 1/­­2 cup red wine Preheat the oven 356°F upper-/­­lower heat. Crumble tofu into a pan and roast it in olive oil. Cut onions and garlic into fine cubes and add to the pan. Spice everything. Add tomato paste and caramelize it. Chop carrots. When roasted enough add carrots and yeast flakes to the pan. Pour sieved tomatoes on it. Stir in almond butter and red wine and let it cook 5-10 minutes. For the béchamel: 1 1/­­2 tbsp. vegan butter 2 tbsp. spelt flour 1 1/­­2 cup dairy free milk 1 tbsp. lemon juice salt, pepper, nutmeg 1 pinch curcuma 1 pinch kala namak salt 3/­­4 cup vegan parmesan 2 zucchini 1 package lasagne sheets Melt butter in a pot, stir in flour until the mass gets thick. Stir in dairy free milk and add lemon juice. Spice it and add 1/­­4 cup parmesan. Cut zucchini into fine stripes. In a baking dish put in 3-4 tbsp. bolognese then lasagne sheets then zucchini stripes. Repeat this step. At last put the béchamel on top. Put the rest of the parmesan on top of it and bake at 356°F upper-/­­lower heat for 45 minutes. Have fun with cooking and enjoy! p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; -webkit-text-stroke: #000000} span.s1 {font-kerning: none} p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}

Celeriac Parsnip Mash with Crispy Sage

November 6 2016 Golubka Kitchen 

Celeriac Parsnip Mash with Crispy Sage This past week, we posted a recipe for a Whole Braised Holiday Cauliflower, which was pictured served with this very nourishing and super tasty Celeriac and Parsnip mash. We promised to come back with the mash recipe this weekend, so here it is. I grew up on mashed potatoes – my mom probably made them twice a week or more, which is quite standard for a Russian household, where potatoes somehow make it into every meal every day. I love mashed potatoes to this day and can easily put away a good portion, which I think is true for a lot of people due to the dish’s comfort food status. I remember discovering that other roots could be eaten as a mash upon moving to the U.S. – I was at one of my first Thanksgiving dinners and was quite impressed with the mashed sweet potato option that was offered. Slowly, I came around to the idea at home, and now, whenever I have a craving but don’t feel like being weighed down by the inevitably large portion of mashed potatoes I will consume, I make something similar with other, more nutritious and lighter roots. This celeriac and parsnip mash is my absolute favorite version for that scenario. Each of the pale roots are known for their unique, characteristic flavors, which combine well in this mash and become quite complementary with that earthy sweetness they both have going on. This is mash elevated – lighter and more nourishing than mashed potatoes and more interesting in flavor than mashed sweet potato, but still starchy, creamy and very comforting. This stuff is great to have on your holiday table to surprise your guests with something new, yet familiar, or just make a batch of it to have alongside your meals for the week, to get more nutritious wintery roots in your diet. Frying up sage leaves until they are crispy is an easy trick for fancying up a modest looking autumn dish like this one, and the chip-like sage itself is surprisingly delicious. There are some weekend links after the jump, have a cozy Sunday ;) How to Master the Art of Getting Noticed – Austin Kleon’s advice to aspiring artists Salad for President – always so much good stuff on this website, like Leif Hedendal cooking salad at the David Ireland House, Yuri Shimojo’s home and Japanese Crudité Recipe, Laila Gohar’s food as installation art and more The Woman Code Cleanse Review – just read Alisa Vitti’s The Woman Code (and loved it), and was very excited to read about Dana’s experience of the gentle four-day cleanse proposed in the book Noël Graupner – new instagram crush, plant-based private chef with an Ayurvedic tradition background and great photography skills Street Vendors of Hanoi, Photographed from Above – amazing Jade Rolling – have you tried it? I saw a lady doing this on the subway recently (weird setting for that), and it looked really relaxing. Three New Cookbooks, for Health’s Sake – so many health-centered cookbooks coming out nowadays, and these three look great (two of them are from our publisher!) I have a copy Dandelion and Quince and it’s a beauty. Celeriac Parsnip Mash with Crispy Sage   Print Serves: 6-8 Ingredients 1 large or 2 medium celeriacs - peeled and roughly chopped 2-3 parsnips - peeled and roughly chopped sea salt 1 large red onion - peeled and sliced into 8 wedges 1-2 garlic heads - separated into cloves (no need to peel the cloves) coconut oil - to taste freshly ground black pepper any plant milk or cooking water from boiling the roots - to taste ghee or olive oil - to taste 1 small bunch sage - leaves smoked paprika - for garnish (optional) olive oil - for garnish (optional) Instructions Preheat oven 400° F (200° C). Bring celeriac and parsnips to a boil in a large pot of water. Reduce heat to a strong simmer and cook vegetables for 10-15 minutes, until soft throughout, adding salt towards the end. Place onion and garlic onto a parchment paper-covered baking tray. Add coconut oil, salt, pepper and mix well. Bake for 20 minutes. After 20 minutes, garlic should be done but the onions might need more time - in this case, remove garlic from oven and finish baking the onion until completely soft and caramelized. Slip garlic cloves out of their shells. Drain the boiled vegetables, reserving some of the cooking liquid if youll be using it in place of plant milk. Place vegetables into a large bowl together with the roasted garlic and mash with a potato masher to your desired consistency. Place roasted onion and ½ cup plant milk/­­cooking water into a blender and blend until smooth. Add blended onion to the mashed vegetables, adding more liquid if needed to achieve your desired consistency. Add ghee or olive oil to taste. Alternatively, mix all the vegetables in a food processor together with the plant milk/­­cooking liquid, which will make for a smoother, less textured puree. Heat 2-3 tablespoons coconut oil in a medium pan on medium heat. Add well-dried sage leaves to the pan along with salt and pepper and fry, stirring, for a couple of minutes until crispy. Mix the oil left over from frying the sage into the mash. Optionally, mix in some of the crispy sage into the mash as well. Garnish mash with crispy sage, smoked paprika and olive oil, and serve. Notes You can use just celeriac or just parsnips for this mash as well. 3.5.3208 You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Sweet Potato and Brussels Sprout Gratin Chocolate Fudge with Fresh Sage and Goji Berries Raw Rainbow Lasagne with Heirloom Tomatoes, Mushrooms, and Castelvetra... .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Celeriac Parsnip Mash with Crispy Sage appeared first on Golubka Kitchen.

Interest in Veganism Treble Interest in Vegetarian as Vegan Trend Doubles in 12 months

April 14 2016 World Vegetarian And Vegan News 

Interest in Veganism Treble Interest in Vegetarian as Vegan Trend Doubles in 12 monthsNo stopping the rise in vegan nowAccording to Google trends, interest in the search term 'vegan' has doubled in the last 12 months alone having already quadrupled in the previous 4 years. Interest in Vegan quadrupled, then doubled again since April 2015Record number of Vegans  VegfestUK exhibitions and festivals are seeing record crowds even though many other vegan festivals and shows are popping up in cities all over the UK and Ireland. Interest in vegan food, clothing, cosmetics and fashion as well as vegan politics has never been so high. Similar vegan trends are being seen all over the world, not just Europe and the USA. Treble Top  Interest in veganism is now running at nearly three times than of the search term 'vegetarian'  . All restaurants need to re think their menus as a vegetarian lasagne just doesn't cut it anymore. Just substituting the meat for a bit of Feta, Goats cheese or Haloumi is ..Yawn, just, Yawn, too lazy. More than double the interest in vegan , often treble vs vegetarian Eating Out Vegan  Eating out has never been easier with a number of Restaurant chains introducing new vegan menus. Pizza Express has had a Vegan Pizza for some time but now Zizzis has launched a Vegan Pizza with Dairy Free Cheese which has left Domino's missing the boat on their chance to introduce the vegan pizza that they sell in Israel to UK high streets. A string of household mainstream brands have announced their intention to bring out vegan versions of their most popular products, even Ben and Jerry's Ice Cream and Guinness. Dietitians the new 'Extremists' It's only a few years ago when local government and NHS health trusts were calling Meat Free Mondays a step too far. Now health professionals are saying it's not far enough. Respected dietitians, nutritionists and dietetic scientists have become overwhelmed with the scientific evidence that is bombarding them and reluctantly overturning years of post war indoctrination and revising guidelines. Leading Dietitians around the world and public health officials in Holland are now recommending meat only 2 times a week - That's five days less a week than Paul McCartney's Meat Free Mondays,  Meatless Monday and Meat Out Days Science uncovering inevitable truth Scientists have discovered and isolated the distinctive taste of red meat is from haem iron that they have replicated from iron rich plants. Soon you will be able to buy a veggie burger that not just tastes like but bleeds like a piece of an animal flesh. What excuses then for encouraging and sustaining the torture of animals with your shopping budget? London Nutritionist Yvonne Bishop-Weston Says "anyone who says they 'need' meat are deluding themselves, unless they mean it in a ' I need a drink' kind of a way It's never been so easy to be vegan and more and more people are running out of excuses to stop increasing the risk to their health and the health of the planet as well as the inexcusable cruelty and death to millions of animals. What excuses are there left for not going vegan? http:/­­/­­vegfestexpress.co.uk/­­tabs/­­blog/­­2016/­­4/­­veganism-doubles-again-since-april-2015 More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News

Celeriac, Mushroom & Tomato Lasagna

December 9 2015 Green Kitchen Stories 

Lets take a moment to admire the ugly celeriac. Such an awesome root. Really affordable to buy, filled with flavour and so versatile to use. Plus, its thick, wrinkly, handle cold temperatures well and can therefor be harvested all through the winter. We had some celeriac left in the fridge after we had made this dish and used some of those leftovers to make thin and crispy celeriac chips and chopped the rest into a carrot & celeriac soup that, with a dash of white wine, was right on point. But we are not here for the leftovers, are we? We are here because of this little vegan lasagna made on thinly shaved celeriac and parsnip “noodles” that are layered with a tomato & lentil sauce, mushrooms and spinach and then covered with cherry tomatoes and baked until soft. For a long time we refused to call it lasagna, as we know that people can be a little cranky with words. The recipe is made entirely without lasagna noodles and béchamel sauce which probably is what technically makes a lasagna. But in the end we just thought lasagna sounded more appealing than casserole and it also gives a more visual description of how this dish is layered. Our little gif animation further down in this post, also helps with that. Regardless of its name, this is damn tasty and perfect winter food. The roots don’t soak up liquid like lasagna so it stays juicy without the need to add a creamy sauce. However, if you feel like throwing some dairy into it, we can recommend whisking a good ricotta with some lemon juice and spreading it out as an extra layer in the middle. Replacing lasagna noodles with thinly sliced celeriac is a great little trick that unfortunately was not invented by us. There are a bunch of recipes out there, from Gordon Ramsey’s double cream version to Sarah Britton’s with butternut squash. On another note, yesterday we put a major deadline behind us (which is why we have been so slow with new blog recipes). It feels great and we will tell you all about that project soon. Now we are actually off to Asia to sip coconuts, sleep for a hundred years and hug or kids, but we have prepared a whole array of Christmas recipes that we will post next week. And a really beautiful and tasty breakfast that we’ll post after Christmas - just when you are looking for something fresh again. So check back soon! Celeriac Lasagna AKA Shaved Roots & Mushroom Casserole Serves 6-8 Tomato & Lentil Sauce 1 tbsp coconut oil, butter, ghee or olive oil 1 onion 3 garlic cloves 1/­­4 tsp chili flakes 4 cans (6 cups /­­ 1560 g) chopped tomatoes 1/­­2 cup (125 ml) puy lentils (or lentils of choice), rinsed 1 cup (250 ml) water 2 sprigs thyme, chopped 20 leaves basil, chopped sea salt and pepper Shaved roots 1 small celeriac root 3 parsnip roots 1 tbsp coconut oil, butter, ghee or olive oil 2 clove garlic 20 brown mushrooms 250 g frozen spinach, thawed (fresh is fine too) 20 cherry tomatoes (or 4 regular tomatoes), sliced Preheat the oven to 350°F /­­ 175°C. Preparing the tomato & lentil sauce: Heat oil in a large saucepan. Add onion, garlic and chili flakes and sauté for a couple of minutes. Add the rest of the ingredients and stir to combine. Cover with a lid and let simmer for about 45 minutes, until the lentils are soft and the sauce is quite ‘dry’. Preparing the celeriac and parsnip lasagna noodles: Rinse the roots well, then peel, you might want to use a knife instead of a peeler. Cut the roots in halves (or quarters if it’s large). Slice it in very thin slices, best and easiest done with a mandolin slicer (3 mm slices). Alternatively use a sharp knife, but be careful, and slice as thin as possible. Preparing the mushrooms: Clean the mushrooms with a soft brush (baking brush or toothbrush), if they are very dirty wash them with a little water and dry well. Slice the stem and the cap lengthwise into large pieces. Heat oil and garlic in a skillet on medium-high heat, add mushrooms and for a couple of minutes until browned on one side, then stir. Fry for a couple more minutes and pour into a bowl. Now add the thawed spinach to the same skillet with out rinsing. When heated, set aside. Assembling the lasagna: In an oven proof dish, start with a thin layer of oil, cover with a layer of root ‘noodles’. Add a layer of half of the tomato sauce and cover with a layer of root ‘noodles’. Add a layer of mushrooms + spinach and a layer of root ‘noodles’. Add a layer of the remaining tomato sauce and arrange the sliced tomatoes on top to cover the tomato sauce. Place the dish in the oven and bake for 45-50 minutes.

7 Hearty Vegan Pasta Dishes

September 28 2014 VegKitchen 

7 Hearty Vegan Pasta DishesPasta with Pesto, Potatoes, and Green Beans is a classic rustic Italian combination. It may seem odd to combine pasta and potatoes, but it does work well, and is extra hearty. Its carb heaven, maybe, but still healthy, especially if you use whole-grain pasta. Mixed Vegetable Lasagna has a timeless appeal, and is always such a hit, whether you make it for your family or company. For this vegan version, you can vary the vegetables used below --eggplant, broccoli, and chard are all good substitutions. Any vegetables used should be lightly steamed or sautéed first.  Pasta Jambalaya one of my favorite uses for vegan sausage. The bold flavor is used to full advantage in this hearty Creole-flavored pasta dish. If you have more time, make a pan of   vegan corn bread; its a wonderful addition to this meal. Easy and substantial, Pasta with Hearty Lentil and Spinach Sauce can easily become your go-to plant-powered pasta dish. A simple salad is all that’s needed to complete this meal. Roasted Sweet Potato Mac and Cheese is 100% vegan and so healthy! The cheese in this recipe is a combination of roasted sweet potato, mustard, and nutritional yeast.    Penne with Chard and Beans is a stick-to-your-ribs late  pasta dish will satisfy the heartiest of appetites. A big salad and fruity dessert complete the meal.   Pasta with Roasted Vegetables and Olives combines roasted eggplant, peppers, and broccoli with pasta. Its perfect for cool weather months, when you want something comforting yet not too heavy, with plenty of flavorful veggies.   


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!