|Raw Vegan Veggie Lasagna Stack|
There are so many ways to make raw vegan lasagna and this is another one of mine. It is super easy to make and you can change it up to your own liking. In fact, this is so simple that a recipe really isn't needed, but I have provided it at the end.
|Raw Lasagna loaded with veggies|
I didn't know where I was going with this one, so I just grabbed a bunch of veggies and went with it. There are 3 huge layers plus the top, but a couple of them are double stuffed. Just look at all that raw goodness!
|Raw Vegan Meals are far from boring|
I text Mark a picture of what I made for dinner (I know, I'm such a tease!) and could hardly wait for him to get home so we could eat. It was very difficult to not dig into it before he got home. Okay, so I had a little bite... I had to make sure it was edible, right?
Well, let me just say that the lasagna was our entire dinner. That is how huge and filling they were. So if anyone ever tells you that a raw vegan lifestyle is boring... need I say more?
Raw Vegan Veggie Lasagna Stack
This is truly very simple, but here are the basics for my sauce recipe and avocado mash. The rest of the ingredients I'll list, but there are no measurements as I pretty much winged this one.
1/4 cup sundried tomatoes - soaked until softened then drain
2 medium tomatoes - roughly chopped
1 medjool date
5-6 basil leaves - chopped
1 long sprig rosemary
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
black pepper - few turns or to taste
pinch sea salt
Process well in food processor. Mixture will be thick. I don't like my lasagna wet and soppy, so I strain my sauce. Put the tomato mixture into a fine to medium mesh strainer, place over bowl and set aside to drain while you prepare the rest of the lasagna ingredients. You can see how I did it in my other lasagna recipe here.
squeeze or two of fresh lemon juice
1/2 tsp onion powder
black pepper - couple turns
pinch of sea salt
Just like it says - mash the avocado along with all the ingredients.
I used 3 zucchinis - sizes vary so use however many you need
I made the noodles with my mandolin - a bit thicker than usual due to the amount of veggies that I was using. They soften up like noodles while in the fridge for a couple hours and are so yummy! Anyway, you can also slice them with a knife if you don't have a mandolin.
Use whatever veggies you would like in your lasagna, but here's what I used in this one from bottom up:
chopped yellow bell pepper
zucchini noodles (I put a little avocado on it first then put it on top of the carrots to hold in place)
zucchini noodles (I put a little tomato sauce on it first then put it on top to hold veggies in place)
Serve immediately or at least within a 2-3 hours and enjoy!