Lasagna Night #vegandinner with Garlic Bread 🥖 💕✨ . ———————————————————— 💛Ricotta: -soft Tofu -Garlic -salt/pepper @parmaveganparm -1/3 cup Vegan Butter -Onion Powder -Paprika -1 tsp Old Bay -1 tsp Ground Chia Seeds -1 tbsp Apple Cider Vin . ———————————————————— 🍅 Sauce: -Yellow Onion @gardein Crumbles -1.5 tbsp Coriander -1/2 tbsp Cumin -Brown Sugar -2 large Tomatoes -1 - 2 cups Passata -1/3 cup Basil -Garlic -2 tbsp Apple Cider Vin -1/3 cup Lemon Juice @emborgcanada Cheese Shreds
I Stacked it📚: (Bottom to Top) -Noodles -Sauce -Tofu Ricotta - @emborgcanada Mozzarella Slices - Noodles -Sauce -Tofu Ricotta - @emborgcanada Mozzarella Slices -Noodles *extra sauce on top. I ran out so i made extra garlic butter to drizzle all over the top.
💕Vegan VegBall Subs with @gardein Meat”less”balls, Dill Corn and Coleslaw!💕 Homemade Tomato sauce: - Tomato Passata - Parsley - BBQ Sauce☄️ - Yellow Onion - Old Bay - Garlic - Basil - Red Pepper Flakes🔥💥 - Lemon Juice⚡️ - Brown Sugar - @parmaveganparm 🇨🇦 - Olive Oil
I sauté the onions with the parsley, oil, lemon juice, old bay, salt & pepper, and brown sugar. I add the rest after the onions caramelize. 😍 For the meatballs, I broil them at 425 rotating them and flipping them every 5-7 minutes. Then when warm through, I roll them in the caramelizing onion pot and coat them, before i add the passata and bbq to the pot. I put the coated meatballs back on the oven tray and keep them warm at 250 until my sauce and corn are done. Cut and throw bread in 250 oven for last 3 minutes.
Corn: - Shave off the cob or frozen corn. - Yellow Onion - Fresh Dill - Fresh Parsley - Old Bay - Basil - Garlic - Brown Sugar😋