Thanksgiving is right around the corner, and that means a whole lot of delicious vegan food!
As the only couple choosing to eat plant based diet in our friend circle, it becomes somewhat important to cook up an almost whole meal by myself and take it to the feast. And also that the feast be so good that no one eats anything else…
We just came out of a major celebration for Diwali, the Indian Christmas+thanksgiving, with a lots of desserts and snacks consumed everyday of the week. I made a bunch of vegan-ized Indian sweets to take along, and my husband made sure everyone tasted them, got second helpings, and forgot about the non vegan options. You can find some of my Diwali Sweets and Savories recipes here.
This year, I decided to revisit an always favorite Lasagna for my Thanksgiving feast. This Lasagna is sure to blow everyone’s mind. It is delicious, wholesome, decadent, and does not look like a vegetable. It doesn’t combine any fake meats, and it smells amazing. It has smoky flavors from the creamy Chipotle sauce, a traditional marinara loaded with mushrooms and Spinach (or anything else you want to layer up), and topped liberally with Daiya havarti and crisp herbed bread crumbs. What more can you want.
The Cheesy and creamy Chipotle Cauliflower sauce is based on my very addictive Roasted Tomato, Cauliflower Chipotle Mac and Cheese Sauce, which has received rave reviews by everyone who tried it. It is a light sauce with a Cauliflower base and limited nuts and still makes the dish feel indulgent.
We ate this Lasagna over 3 days. It tastes even better the next day. The sauces can be made ahead and kept refrigerated for up to 3 days.
2 teaspoons dried Italian herb blend or basil and parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cauliflower Chipotle sauce:
2 teaspoons extra virgin olive oil
1/2 head of cauliflower, chopped into 1/2 inch slices
1/2 red onion sliced
3-4 cloves of garlic, chopped
1/2 teaspoon salt
1 tablespoon Chipotle pepper flakes
2 tablespoons nutritional yeast
1/2 teaspoon mustard powder
1 teaspoon fresh rosemary
1/4 cup ground raw cashew
3/4 cup water
1/2 cup coconut milk
Method: Cauliflower Chipotle Sauce:
In a large pan, add the oil and heat on medium.
Place sliced onions on the pan without overlapping and let cook until slightly brown(6-8 minutes).
Move them to the side and place Cauliflower on the pan.
Let it roast uncovered till the bottoms brown a little. (6-8 minutes)
Add garlic, Chipotle pepper flakes,mustard powder, rosemary, salt, 1/4 cup water and mix.
Cover and cook for another 7-8 minutes until cauliflower is almost tender.
You can also roast the cauliflower florets in the oven. Coat lightly with olive oil, roast at 400 degrees F until slightly brown and almost done.
Cool for a few minutes, then blend the onion, garlic, cauliflower with nutritional yeast, ground cashew,1/2 cup water and coconut milk into a smooth puree.
Taste and adjust for salt, spice, chipotle flavor. Adjust sauce consistency if needed.
The sauce should be easily spreadable and can be refrigerated at this point.
In the baking pan, spread about 1/2 cup marinara sauce.
Then place 3 noodles on top.
Top the noodles with creamy Chipotle sauce and spread evenly.
Top the sauce with mushrooms, then top with another layer of noodles.
Spread 1/2 cup marinara, then chopped spinach and shredded Daiya Havarti or Mozzarella to evenly cover the spinach.
Top with a layer of noodles.
Spread 1/2 cup creamy Chipotle sauce, then mushrooms.
Top with a layer of noodles.
Spread 1/2 cup creamy Chipotle Sauce.
Top with tomato Slices.
Top with shredded cheese.
Then sprinkle the herbed bread crumbs liberally on top of the cheese as the final layer.
Cover the baking dish tightly with foil.
Bake in preheated 350 degrees F for 50 minutes.
Remove foil and broil on Lo for 1 minute.
Let the Lasagna rest for 15 minutes before slicing.
Happy Vegan Thanksgiving!
Richa Hingle, Vegan Richa (formerly Hobby And More blog. Breads, Indian, Vegan Recipes)
Richa is your next door food blogger, who loves to bake, experiment, develop recipes and veganize everything that comes her way. She loves spicy but wholesome Indian food, whole grain home baked breads and living as kindly as possible. You can find her breads, bakes, Indian, Vegan and quite a few gluten-free recipes at her blog, Vegan Richa, or follow her via her Facebook Page. You can find Richa pinning away interesting food and photography things on Pinterest, and capturing everyday food and a cute sleepy dog on Instagram.
Richa Hingle is the award winning recipe developer, blogger, and photographer behind VeganRicha.com, and the author of Vegan Richa's Indian Kitchen. She has a growing community of ardent followers who love making her recipes and sharing them with family and friends. Her instructions are easy to follow and her step-by-step photographs welcome the uninitiated into their kitchen as vouched by many of her readers.
In her wildly successful eBook on Indian Vegan Diwali Sweets, she created vegan versions of Indian desserts that were previously deemed impossible to convert. She lives in Seattle with her husband and a fluffy Pomeranian. They both love her food.
Purchase Richa's cookbook Vegan Richa's Indian Kitchen.
Visit Richa's website.