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Recipes I've Shared:

Vegan Beef + Sausage Lasanga

Start with the following in a pot:
1 pound (450 g) of tofurky Italian sausage
1 pound (450 g) of yves ground beef
1/2 cup (120 mL) of chopped onions
2 cloves of garlic chopped

Brown the ground beef, Italian sausage, onions and garlic in a pot until they start to cook. It takes about 6 to 9 minutes to brown the meat. I like to use a Dutch oven to cook this portion of the recipe. I use a medium low temperature to brown the `meat`.

Add the following:

1 (28 ounce) (784 g) can of crushed tomatoes
2 (8 ounce) (230 g) cans of tomato sauce
2 (6 ounce) (168 g) cans of tomato paste
1/2 (120 mL) cup of water

Gently stir this into the cooking meat.

Add the following:

2 tablespoons (30 mL) white sugar
1 teaspoon (5 mL) fennel seed
2 teaspoons (10 mL) fresh Basil leaves chopped
2 tablespoons (30 mL) fresh Italian parsley chopped
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) Italian Seasoning
1/2 teaspoon (2.5 mL) ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you donít have time it will still be great after one hour of simmering.

Soak 12 lasagna noodles.

The lasagna noodles need to be soaked in hot tap water for 15 minutes.

While the noodles are soaking you can make the cheese filling.

16 ounces (2 cups) of daiya italian cheese.
1/2 teaspoon (2.5 mL) fresh grated nutmeg
Grate fresh nutmeg over the daiya cheese.
ADD 2 tablespoons (30 mL) fresh Italian parsley chopped
Mix these ingredients together with a spoon

Now we start building the lasagna layers.

Use a 9◊13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Now we start building the lasagna layers.

Use a 9◊13 inch baking pan.
Spread 2 Cups (480 mL) of meat sauce on the bottom of the pan.

Sprinkle half of a cup of Parmesan cheese over the mozzarella layer

Spread 2 cups (480 mL) of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the mozzarella and Parmesan cheeses saving some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

Cover with foil
Bake in preheated oven at 350 F (177 C) for 25 minutes
Remove foil and bake uncovered for another 25 minutes

Vegan Mac and Cheese

This is very simple and tastes amazing!

Soy Chicken Parm

Easy Chicken Parmesean Recipe

Incredible! (2 ratings)
Vegan Chili

Fool your omnivore friends with this delicious vegan chili, the eggplant makes it extra hardy!

Easy Vegan Chocolate Chip Cookies

These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans LOVE them.

Vegan Magic Cookie Bars‚ÄŹ

These are divine, not fat-free though so try not to have more than one!

the EASIEST Vegan Pancakes in the World

I've gone through a crazy amount of vegan pancake recipes, this is the easiest one. You can also make variations by throwing chocolate chips into the batter or topping the pancakes with strawberries! Yummy!

Double-Berry Nut Crisp

A very yummy breakfast, super healthy and low-fat. It also keeps well in the fridge so it can keep you in quick breakfast's for about 3-4 days.

Recipes I've Rated:

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