If you’re craving lasagna, especially during the first year or so of transitioning to no-oil vegan, you might do what I did- and make a fake-meat lasagna with textured vegetable protein (TVP). I made it once- and never again. It just didn’t land for me. I gave up on lasagna altogether, knowing some things just can’t be replicated and I’d spend my time focusing on all the delicious, healthy food I could eat.
Then this recipe came into my life. Similar to the Enchilada Soup, this one started out as someone’s white flour and cheese bomb. I simplified it further to be vegan and oil-free- now it’s delicious, and I can’t leave it alone. Leftovers are even better the next day.
This is hearty, filling, and according to the parameters set by Dr. Esselstyn, completely heart healthy. Enjoy!
Ingredients
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups brown mushrooms, sliced
- 28 oz crushed tomatoes
- 15 oz canned butter beans (or great northern), drained separate this and reserve 1/2 cup for the yeast "cheese" sauce
- 1 tbsp basil, ground
- 2 tsp oregano, ground
- dash black pepper
- dash rosemary, ground
- 150 grams whole-wheat penne or lasagna noodles
- 2 cups water
- 2 cups fresh spinach
- 1/2 cup unsweetened, oil-free soy milk
- 2 tbsp nutritional yeast
- 1/2 cup butter beans (reserved from above)
Instructions
- Put diced onion, garlic, and mushrooms in a large stock pot with a few tablespoons of water. Stir over high heat until onions are soft.
- Add crushed tomatoes, water, beans, basil, oregano, pepper and rosemary to the onion mixture. Add penne or your choice of pasta, heat to boiling, then turn heat to medium-low. Stir frequently while pasta cooks, about 10 minutes, depending on the package directions.
- While pasta cooks, blend milk, yeast, and reserved beans together until creamy.
- When pasta is finished, remove from heat. Stir in spinach and yeast sauce. Serve hot.
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