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Vegan Tater Lasagna
I have a confession to make...I made this yummy lasagna from scratch and did not write down the recipe as I made it. So, this is from memory. Feel free to adjust the ingredients as you see fit. The good thing is, it's hard to make this lasagna bad. If you follow the recipe somewhat close, I think you will like it. The next time I make tater lasagna I will record the recipe and make revisions here as needed.
Ingredients
* 2 tbsp olive oil
* 1/2 cup onion, chopped
* 1/2 cup bell pepper, chopped
* 1 cup tomato sauce
* 1/2 cup ketchup
* water, as needed
* 1 cup vegan ground beef **(see note below) * 2 tbsp Italian dry seasoning (or oregano)
* fine sea salt and black pepper to taste
* Vegan lasagna (or any pasta you prefer...watch ingredients for eggs or dairy)
* 1 1/2 cups non-dairy mozzarella cheese, shredded (we like Daiya brand)
* 2 cups potatoes, peeled and sliced (see picture)
**Note: You can use any of several beef substitutes. Morning Star Boca and Litelife brands make several. Or you can crumble a cup of seitan. Or use 3/4 cup Texturized Vegetable Protein (TVP).
Directions1. Peel and slice the potatoes into rounds about 1/4 inch thick (see picture)
2. Boil the potatoes in plain water until they are just starting to get tender (about 5 minutes). Do not over cook. Potatoes should be firm.
3. Remove potatoes and set aside. Pour out the water.
4. In the same pot add olive oil and heat on medium setting.
5. Add the onion and bell pepper and stir until onion is tender but not brown.
6. Add tomato sauce, ketchup and about 3/4 cup water. Bring to a boil.
7. Add vegan beef and Italian seasoning.
8. Lower heat and simmer until sauce thickens (add water if too thick).
9. Add salt and pepper to taste. Remove from heat.
10.In an 8" x 8" caserole dish, pour enough of the sauce to cover the bottom. Add a layer of lasagna, then cover with vegan cheese. Continue layers until you run out of sauce and cheese (sauce/lasagna/cheese).
11. Cover with aluminum foil and bake in a 350 degree F. PREHEATED oven for 15 minutes. Uncover and bake another 20 minutes. Cheese should be melted and sauce bubbly.
Allow to cool a few minutes before serving. Wrap left over in foil and refrigerate or freeze.
"Vegan's are sooooo cool"
