Ingredients (use vegan versions):

• 1 box lasagna noodles
• 2 jars of lasagna/spaghetti sauce
• 2 pouches (or 1 box) of vegan “ground beef” crumbles
• 2 cups lightly cooked veggies of choice (any combination of spinach, zucchini, black olives, mushrooms)
• 8-10 oz. vegan soy cheese
• 1 16 oz. tub of firm tofu (not silken)
• 1 8 oz. tub of vegan “cream” cheese (optional, but makes a nice consistency)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 3 cloves of garlic
• 3 tablespoons nutritional yeast (optional, but good)
• 1/2 teaspoon of oregano
• 1/2 teaspoon of basil
• salt and pepper to taste

Directions:

Boil water and cook lasagna noodles. Drain when
cooked and let cool. Meanwhile, cook the veggies if
raw. Microwave the veggie burger crumbles according to box
directions. Shred the vegan soy cheese.

Put the last nine ingredients, starting with tofu,
(except Tofutti cream vegan cheese) into a food
processor. Use the pulse function to keep the
coarse texture of the tofu. If adding Tofutti,
microwave for 30 seconds to soften. Use a wooden
spoon to mix lightly into the blended ricotta
mixture.

Layer the ingredients in two or three layers, starting
with noodles, then sauce, then tofu ricotta, then
veggies. Repeat. Top it with a layer of sauce and
vegan soy cheese. Bake for 40 minutes at 350 degrees.
Cool slightly, eat and enjoy. Contains 6-8 servings.

Serves: 6-8

Preparation time: 1 hour

Ingredients (use vegan versions):

• 1 package rotelle (wagon wheel shaped pasta)
• 1 cup frozen corn, thawed
• 1 red bell pepper, diced -or- 1 pint cherry tomatoes, cut in half
• 1/2 cup Newman’s Own Balsamic Vinaigrette dressing

Directions:

Cook pasta according to package
instructions, drain and rinse, place in
a large bowl. Add the rest of the
ingredients and mix well. Refrigerate
for several hours, or overnight.

This recipe is great for potlucks and
picnics! I posted it on the PETA2 board
and everyone loved it. Enjoy!

Serves: 8

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 2 tablespoon olive oil
• 1 cup frozen mixed veggies - I used a mix of broccoli, carrots & cauliflower
• 1 large or 2 medium garlic cloves, minced
• 3 vegan “chicken”-type faux meat patties, chopped
• 1/4 to 1/2 cup veggie broth
• 1/2 teaspoon dried basil
• 2 generous teaspoon vegan parmesan
• angel hair pasta, cooked

Directions:

Heat oil over medium. Add frozen
veggies and garlic. Cook for a few
minutes then add in faux meat. Continue
to stir and cook for a few more
minutes. Pour in 1/4 cup of broth and
stir; add basil and vegan parmesan. Add more
broth until it is at your desired
consistency. Turn heat to low and cook
until heated through. Serve over angel
hair pasta.

Goes well with whole wheat garlic toast
and apple juice.

Serves: 2 to 3

Ingredients (use vegan versions):

• 1 lb. whole wheat ziti, cooked and drained
• Ricotta:
• 1 pkg. firm or extra firm regular tofu
• appx. 1/2 cup shredded vegan mozzarella
• 1/4 cup parsley, rinsed and chopped fine
• 1/2 teaspoon salt
• Sauce:
• 1 jar vegan tomato sauce (about 3 cups if using your own)
• 3/4 cup vegan ground “beef” (optional)
• 1 small onion
• Topping:
• 1/4 vegan breadcrumbs, optional
• 1/4 cup shredded vegan mozzarella

Directions:

Preheat oven to 350.

Cook the ziti according to directions;
drain well and return to cooking pot.

“Ricotta”:

Blend tofu in a blender or food
processor until completely smooth;
remove to large mixing bowl. Add
parsley, salt, and 1/2 cup of the
shredded cheese. Mix well with a
spoon.

Sauce:

Meanwhile, chop the onion and sautee
in a deep pan (if you’re using some
vegan ground beef, add it now and
allow to brown slightly; I prefer
Gimme Lean). Add jar of sauce and
simmer for a few minutes, just to let
the flavors combine, and to allow the
ground beef to break up, if you’re
using it.

Once it’s warmed through, add about
1/3 of the sauce to the ziti, and then
mix in the tofu “ricotta.” Stir it in
well — the ziti should be coated with
the tofu mixture, and kind of “pink”
from the sauce. Place ziti in a
casserole dish, top with the remaining
sauce & shredded cheese. If you like,
you can top it all off with some
italian breadcrumbs (breadcrumbs mixed
with a tiny bit of oregano, basil, and
garlic powder). If you have a lid for
your casserole dish, put it on;
otherwise, use a little aluminum foil
over the top. Bake for about 35-45
minutes, until bubbly; then remove the
lid or tin foil and bake for an extra
5-10 minutes, until the vegan cheese /
breadcrumb topping is nice and golden
brown.

Serve with a salad of wilted
bitter greens and some crusty vegan bread.

Serves: 4

Preparation time: 1 hr.

Ingredients (use vegan versions):

• 1 large eggplant - thinly sliced
• 1 large sweet onion - wedged
• 5 cloves garlic - minced
• 1 red pepper - diced
• 1 large carrot- shredded
• 2 zucchini - halved and sliced
• 1 lb (500 gram) mushrooms - sliced
• 1/2 cup sliced black olives
• 1/2 cup sliced green olives (I like the marinated kind)
• 16 oz can whole or diced tomatoes
• 1 cup favorite pasta sauce
• 2 cups fresh spinach
• 1/4 cup fresh basil, oregano, or marjoram (dried will work too)

Directions:

Thinly slice eggplant, place single
layer on oil-sprayed pan sprinkle with
freshly ground pepper, and broil for 5-
10 minutes watching closely and
flipping once.

Heat a large pan on medium. Add onion
and garlic, saute in a small quantity
of choice liquid. When onion is
transparent add the rest of the
vegetables except spinach (any
combination will work, whatever you
fancy. Cook until just slightly
tender and most of the liquid
evaporated. Add canned tomatoes
and herbs. Cook another 3-5 minutes.

Coat the bottom of the lasagna pan with
a little tomato sauce/vegetable
liquid. Add a layer of broiled
eggplant (should be crispy but not
burnt). Top with “sautéed” vegetables,
fresh spinach, eggplant, vegetables,
etc. When layers run out, spread
tomato/pasta sauce over top. Sprinkle
with cheese if you desire. Bake
uncovered at 350F for 35 minutes.

Serve with pasta, couscous, mixed salad
greens, or crusty vegan bread.

Serves: 6 ?

Preparation time: 30 minutes