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.
More delicious pasta recipes
- 30+ Vegan Pasta Recipes
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- Gluten-Free Mushroom Bolognese
- Quick Date Night Pasta with asparagus
- Easy Tomato Olive Pasta
- Avocado Basil Cream Pasta
- Mediterranean Pasta with Almond Feta
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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)
- 1/3 cup water
- 1 teaspoon liquid smoke
- 1/4 teaspoon salt + 1 teaspoon salt
- 1/2 teaspoon paprika powder
- 1/4 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, 1/4 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.
Mark
Wednesday 21st of December 2022
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
Wednesday 11th of January 2023
While I haven't tried it preparing it a day ahead, I don't think there will be any problems with your plan. :)
Dena
Tuesday 27th of September 2022
Do you pre-cook the lasagna noodles or layer them in "raw?"
Bianca
Tuesday 4th of October 2022
I've never pre-cooked lasagna noodles in my life. It says oven-ready on the packaging.
Rebecca
Wednesday 10th of August 2022
3 cups of tomato purée seems intense. Is this a type-o? Should it be canned tomatoes?
Bianca
Thursday 11th of August 2022
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.
Sarah
Sunday 29th of May 2022
What size pan are you supposed to use for this recipe?
Aimee B.
Thursday 16th of September 2021
Hi, I want to make this next week. What size pan did you use? I couldn't find it in the post. Thank you. :)