Delicious Raw Vegan Lasagna Recipe

cashews

🥗Healthier: soaked sunflower seeds

💰Cheaper: tofu

Sunflower seeds are lower in calories and provide a similar creamy texture.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: nooch

Brewer's yeast is often less expensive and has a similar flavor.

Use a potato peeler or vegetable peeler to create paper-thin strips of zucchini.

In a food processor, combine sun-dried tomatoes, Moroccan dried olives, garlic, and fresh parsley to create a chunky paste.

In a large bowl, add about 3 handfuls of baby spinach, 3 large organic tomatoes, a whole red bell pepper sliced thinly, a whole onion, a little white onion, and about 12 sliced fresh mushrooms.

Add about half a cup of fresh basil to the bowl with the vegetables.

Mix the dry ingredients in the bowl until it resembles a salad.

Add a little apple cider vinegar and a bit of olive oil to the vegetable mixture.

Incorporate the paste into the vegetable mixture using your hands to mix it well.

Add a pinch of Hungarian sweet paprika and a pinch of cayenne, then toss everything together.

Layer the bottom of a small casserole dish with a layer of thin zucchini slices, patting them down tightly.

Add a layer of the vegetable mixture on top of the zucchini, patting it down evenly.

Spread a layer of vegan Parmesan over the vegetable layer.

Repeat the layering process with zucchini, vegetables, and vegan Parmesan until all ingredients are used.

Garnish with fresh basil on top.

Let the lasagna chill for 24 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens