When winter wind blowing outside, I would like to have something warm and yummy, comfort food. This is the comfort food in the oven. I made a double batch of tomato sauce a few days ago thinking of making this.
1 batch of tomato sauce
1 yellow onion, 3-4 cloves garlic, 1 28 oz tomato can, 3 oz tomato paste, 1 tsp salt, 1/2 tsp black pepper, a pinch cayenne, 1 tsp thyme, 1 tsp oregano, 1 carrot or 1 bell pepper or 1/2 lb any mushrooms, olive oil, 1/2 cup wine
1 lb firm tofu
2 Tbsp nutritious yeast
1 tsp salt
1/4 tsp black pepper
1-2 lemon (2 tsp zest, 3 Tbsp juice)
1 tsp dried basil or 1 cup chopped fresh basil
1 box lasagna pasta
- Make tomato sauce. Splash olive oil in a large sauce pan, cook chopped onion, garlic, and vegetables for 5 minutes or until they become soft.
- Shake in salt and spices. Coat the vegetables.
- Squash tomatoes in the can, add them to the pan. Add wine and tomato paste as well.
- Heat to boil. Reduce heat to simmer for 20 minutes.
- Make tofu filling. Drain tofu. Mix all the tofu filling ingredients until smooth by a mixer or blender.
- Preheat oven at 375ºF.
- Assemble. In a deep baking dish, spread 1/4 tomato sauce. Place 1 layer of lasagna pasta. Spread 1/3 tofu filling. Repeat until the dish is full. I usually use 3/4 box of pasta and run out of other ingredients. End with tomato sauce on top.
- Cover with a foil. Bake for 30 minutes.
*You can sprinkle vegan faux parmesan on top for more cheesiness and crunch.
vegan faux parmesan
Grind cashew:walnut/pecan:sesame seeds:nutritious yeast=1:1:1:1 in a coffe grinder. Mix in salt and black pepper to taste.
I love this dish, all in one. It’s a rather winter dish since you can use dry beans and a tomato can to make it. This is a great dip (without broccoli rabe) for corn chips. This recipe is enough to make 4 main dishes.
Ingredients: 1 28 oz Whole Tomato Can, 2 cups cooked Navy Beans, 1 Onion, 1 Green Bell Pepper (optional), 1 Carrot (optional), 2-3 cloves Garlic, 1/2 t Dried Oregano, 1/2 t Dried Basil, 1/2 t Dried Thyme, 1/2 t Black Pepper, 1 t Salt, a pinch Cayenne Pepper, Olive Oil, 1/2 cup chopped Parsley, 3-4 oz dried small pasta/person or bread to go with it. I added sautéed broccoli rabe at the end to make it more fun.
- Cook Navy Beans. I use a stove top pressure cooker. It’s so easy and quick, otherwise I will be using a can of beans.
- Mince onion. Chop green bell pepper and carrot in small cubes.
- Sautée garlic, onion, carrot and green pepper with a splash of olive oil in a big sauce pan.
- When they are soft, add dried herbs, black pepper, and salt. Add a pinch of cayenne pepper if you like it spicy.
- Squeeze tomatoes in the can, add them to the pan with the liquid. Bring to boil and simmer 10 minutes.
- Meanwhile, cook pasta 2 minutes less than done.
- Add cooked navy beans.
- Add chopped parsley. Add half cooked pasta. Heat it through for 2 minutes.
*Small pasta like orzo suits this dish well.
Breakfast: Coffee, Green Goddess Shake
Lunch: Spicy Tomato Sauce Spaghetti, Limeade
Dinner: Scrambled Tofu with Shiitake Mushrooms, Carrot, Hijiki, and Edamame, Sticky Rice with Edamame, Donut Peaches
Snack: Dried Cranberries
Spicy Tomato Sauce Spaghetti
Scrambled Tofu, Sticky Rice with Edamame, Donut Peaches
Breakfast: Coffee, Mixed Berry Shake with Soy Yogurt (Banana, Strawberries, Blueberries, Raspberries, Blackberries, Soy Yogurt, OJ)
Lunch: Potato Salad, Chestnut Bread—chestnuts are my comfort food.
Dinner: Baked Eggplants, Penne with Marinara Sauce, Home Made Vegan Brownie—the Eggplant came out between Moussaka and Eggplant Parmesan since I used Soy Yogurt instead of besciamella sauce or mozzarella. I will make soy besciamella sauce next time for this dish. The Brownie is awesome. I found a good vegan recipe. 🙂
Potato Salad and Chestnut Bread
Eggplant and Penne