Vegan Day in a Blizzard (Recipes)

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I went to a Vegan/Vegetarian restaurant in Camden this morning after some well needed London time. I went with a friend who rocks, and we spent the day shopping, eating and just laughing. At this place (referring to Inspiralled, Camden) I ordered a vegan lasagne with three side orders which was a small stir fry, sweet parsnips and brown rice with herbs. Heavenly! I really like how vegan and vegetarianism is really taking hold, but more importantly I can go and have dinner/lunch and breakfast without fussing over the ‘bits’.

InSpiralled – – Lush!!

I love cooking vegetarian every so often, as I live with my mum we have to eat what she cooks, though I just stick to rice and sweet corn as I don’t like the meat she cooks. I love Quorn mince to make my veggie lasagne, but I started making spinach enchiladas due to my abuela teaching me. Here’s a video, and beneath that one example of a vegan lasagne recipe I hope to try and taste.

Vegan Lasagne

The following recipe is from the Vegetarian Times:

A meatless and cheese less lasagne that even your mother could love.
The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.

Tomato Sauce:

2 Tbs. olive oil

1 cup chopped onion

3 cloves garlic, minced

6 oz. can tomato paste

Three (28-oz.) cans peeled plum tomatoes, chopped with juices reserved

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

1 1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes (optional)

Salt and ground black pepper to taste


1 Tbs. salt

1 lb. dry uncooked eggless lasagne noodles

2 (16-oz.) packages firm tofu, drained

2 cloves garlic, minced

1/4 cup chopped fresh basil

1/2 cup chopped fresh parsley

Salt and ground black pepper to taste

For the sauce, in large, heavy saucepan, heat oil over medium heat.
Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes.
Add tomato paste and cook, stirring, for 1 minute.
Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour.
Season with salt and pepper.

Meanwhile, bring large pot of water to boil.
When water boils, add salt and noodles.
Cook until al dente, about 12 minutes, stirring occasionally.
Drain, rinse with water and drain again.

Preheat oven to 400 degrees.
Crumble tofu into medium bowl.
Add garlic, basil, parsley, salt and pepper.
Stir until well blended.

To assemble, spoon about 1 cup sauce over bottom of 13- by 9-inch baking dish. Add layer of noodles and top with one-third tofu mixture.
Spoon over about 1 1/2 cups sauce and top with another layer of noodles.
Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles.
Top with remaining tofu mixture and 1 cup sauce.
Cover with foil and bake 30 minutes.
Remove from oven and let stand about 15 minutes before cutting and serving.
Serve with remaining sauce. Makes 12 servings.

Per Serving: 219 Cal.; 13g Prot.; 6g Fat; 27g Carb.; 0 Chol.; 493mg Sod.; 3g Fibre.

Mmm… I’m hungry now… 😛


Author: Sy Calaelen

Sy Calaelen is a British writer, blogger and Youtube vlogger, though she isn't filming at the moment. English literature graduate. Both sites will focus on literary reviews, book lists, comic books and nerd chat, writing and novel tips, and discussions in magick, paganism and the occult. A mixture of everything from her. Reach out on social media from Twitter, Tumblr, YouTube, Instagram, GoodReads, and Pinterest.

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