You don't have to miss out on lasagna when going vegan! This vegan lasagna with nooch (nutritional yeast) cheese tastes just like the real thing. Soy granule makes it super "meaty".
This vegan lasagna tastes super "meaty" because of the TVP (Textured Vegetable Protein) aka soy granules. I use it quite a lot in my cooking because it's cheap, it stores forever and I really like the texture of it.
Mhhhh...that cheese sauce! By the way, you can use the sauce on pizza or as a dip too!
In the tomato sauce, you'll find not only TVP / soy granule but also carrots, onion, and garlic. The sauce is a great base - you could also use it on Turkish lahmacun or as a dip for tortilla chips.
If you're feeling fancy, top the lasagna with fresh basil after baking.
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I hope you enjoy this vegan lasagna as much as I do! Let me know if you give it a try!
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Cheers, Bianca
Vegan Lasagna with Nooch Cheese
Ingredients
- 3 carrots
- 1 onion
- 3 garlic cloves
- 1 cup soy granule (TVP)
- ⅓ cup water
- 1 teaspoon liquid smoke
- ¼ teaspoon salt + 1 teaspoon salt
- ½ teaspoon paprika powder
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil
- 3 cups tomato purée*
- 1 tablespoon dried oregano
- 12 sheets oven-ready lasagna sheets
- 1 portion homemade nooch cheese
Instructions
- Preheat oven to 400°F/200°C.
- Put the peeled carrots, onion and garlic cloves in a food processor and chop until small.
- In a large pot on medium-high heat put in the soy granule and add the water. When the soy granule is soft, add the liquid smoke, ¼ teaspoon salt, the paprika powder and garlic powder. Give it a good mix.
- Make room in the pot, add a tablespoon of olive oil and add in the carrot-onion-garlic-mixture. When the onions are cooked through, add the tomato purée, 1 teaspoon of salt (use less if you're using pre-seasoned tomato purée) and the dried oregano. You can add more spices to taste. Let the sauce cook for about 5 minutes until hot.
- In the meanwhile, you can prepare the vegan cheese sauce.
- When the sauce is ready you can start by putting a layer of sauce in the baking dish, then add a layer of lasagne noodles, then the sauce again, repeat until the baking dish is full. The layer on the top should be sauce. Add the nutritional yeast cheese on top of it and spread it until the whole top is covered with cheese sauce.
- Bake the lasagna in the oven for about 30-45 minutes, until the cheese sauce is golden/brown.
Kara says
I made this recipe this week and was worried it made too much and I wouldn't be able to finish it. Shouldn't have been concerned, as I could literally have eaten the whole thing myself in one sitting, it was that good. Even my non-veg husband was impressed. Thanks so much for sharing this recipe, particularly the cheese sauce- it will be going in/on many more dishes.
Bianca says
I'm so glad you hear that, Kara! Thank you so much for letting me know <3
Catherine Brogan says
Hi, just wondering if this will work same with self raising flour for the nooch cheese and if I can put layers of the cheese within the lasagna as well as on top? Thanks
Bianca says
To be honest, I have never worked with self raising flour because we don't have that here. I'd want to say, that it will work though.. but I'm not sure. I'd love to know how it works out, if you give it a try. But you can totally add in some of the vegan cheese sauce between the layers too! :)
Bella Potter says
I made this for my meat eating family and they absolutely loved it! Best lasagna I've had in years! This was so good we all had seconds which is rare in our household. I paired this with some roasted broccoli, green beans, potatos!
We are also all coeliac (gluten free) and I used gluten free lasagna sheets, and it was amazing! (I recommend soaking the sheets for 5 minutes in some boiled water so they don't stay too hard during the cooking process) but overall, best vegan lasagna recipe and I will definitely be making this again.
Aimee B. says
Hi, I want to make this next week. What size pan did you use? I couldn't find it in the post. Thank you. :)
Sarah says
What size pan are you supposed to use for this recipe?
Rebecca says
3 cups of tomato purée seems intense. Is this a type-o? Should it be canned tomatoes?
Bianca says
nah, 3 cups of tomato purée is correct. Just make sure it's tomato purée/passata, not tomato paste. So kind of like canned tomatoes, but no big pieces.
Dena says
Do you pre-cook the lasagna noodles or layer them in "raw?"
Bianca says
I've never pre-cooked lasagna noodles in my life. It says oven-ready on the packaging.
Mark says
Can this be made a day ahead and refrigerated then baked the next day? I’m just wondering how the cheese sauce holds up and also the TVP. Thanks for the recipe!
Bianca says
While I haven't tried it preparing it a day ahead, I don't think there will be any problems with your plan. :)
Shyanne says
Made this for my meat eating family and my brother said it was the best lasagna he's had in years.
Super delicious and loved the nooch cheese!