Vegan Taco Lasagna
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 506.1
- Total Fat: 16.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,522.2 mg
- Total Carbs: 72.8 g
- Dietary Fiber: 11.6 g
- Protein: 18.1 g
View full nutritional breakdown of Vegan Taco Lasagna calories by ingredient
Introduction
Vegan Taco Lasagna Vegan Taco LasagnaNumber of Servings: 9
Ingredients
-
1.5 cup Beans, black
1.5 cup Salsa
12 Lasagna Noodles
3 serving Daiya Shredded Cheddar
1 can Enchilada Sauce
1 large Red Ripe Tomato, diced
5 Green Onions
20 jumbo Black Olives
1 Avocado, diced
*TOFU SOUR CREAM*
1 block Silken Tofu
2 tbsp Apple Cider Vinegar, Bragg's Organic
1 dash Salt
*TACO SEASONING*
1 tsp Cumin seed
1 tsp Paprika
1 tsp Garlic powder
1 tsp Oregano, ground
1 tsp Onion powder
Directions
Preheat oven to 350 degrees.
Cook lasagna noodles according to package.
Meanwhile, in a sauce pan, combine black beans with taco seasoning and heat.
Blend together the tofu, apple cider vinegar, and a dash of salt to form the tofu sour cream.
In a 9x13 baking dish, start by layering 3 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the tofu sour cream, 1/2 cup black beans, 1/2 cup of the salsa, and 1/4 of the cheese. Repeat the layers 2 more times. Top with the last 3 lasagna noodles. Pour on the enchilada sauce and then sprinkle the remaining cheese on top of the lasagna.
Bake covered for 30-40 minutes or until the lasagna has heated through. Let it stand around 10 minutes before cutting. Top with black olives, diced tomato, diced avocado, and sliced green onion.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user BBATES0911.
Cook lasagna noodles according to package.
Meanwhile, in a sauce pan, combine black beans with taco seasoning and heat.
Blend together the tofu, apple cider vinegar, and a dash of salt to form the tofu sour cream.
In a 9x13 baking dish, start by layering 3 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the tofu sour cream, 1/2 cup black beans, 1/2 cup of the salsa, and 1/4 of the cheese. Repeat the layers 2 more times. Top with the last 3 lasagna noodles. Pour on the enchilada sauce and then sprinkle the remaining cheese on top of the lasagna.
Bake covered for 30-40 minutes or until the lasagna has heated through. Let it stand around 10 minutes before cutting. Top with black olives, diced tomato, diced avocado, and sliced green onion.
Serving Size: Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user BBATES0911.