Vegan recipes aren’t always the tastiest. Take it from a non-vegan, whose taste buds remember the full spectrum of dairy and meats. On the other hand, if you play your cards right, this lasagna recipe is the closest thing you can get to the original. What makes this the non-meatiest meat recipe is that its made by a meat-eater. So the meat and dairy tastes’ and texture are still fresh on their mind. First, you need pasta, so swing by the store and buy some noodles that are made with water and wheat. After the noodles, we move onto the bechamel, which is usually made with flour, butter, and milk. For vegans, we scratch out the dairy products and replace it with coconut oil and almond milk and whisk it in with the flour. Don’t forget the spices or it will taste funky! For the Ragu, we use all of the same ingredients except the meat, obviously. To replace the missing meat, add mushrooms and seitan. After cutting the ingredients, cook the mushrooms and seitan until they brown, and then add the tomato paste and dash of wine. Finally, layer your lasagna and pop into the oven and enjoy.

Key Takeaways:

  • It is difficult to recreate vegan versions of classic meat dishes despite the vast variety of vegetables because the flavors, textures, and fats are very different than meat.
  • Mushrooms are an excellent stand-in for meat in vegan lasagna but they can be too earthy, so rounding them out with seitan (a wheat gluten) provides better flavor and texture.
  • Adding soy sauce and red miso to pureed tomatoes in a vegan lasagne provides a complexity and savoriness that you would normally find with meat.

“The secret to imitating a beefy ragù and a creamy béchamel sauce is all about layering flavors and textures to trick the eyes and mouth into believing this is the real deal.”

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