Tag Archives: Low Fat

Vegetable Lasagna with Tofu Ricotta Cheese Vegan Recipe (with 20+ photos)

12 Apr

This is the best tasting lasagna that we have made to date so if you are looking for a healthy, low fat, lower in calories and zero cholesterol meal, here you go!  If you are in the mood for comfort food without the “I’m so sick” feeling afterwards or the “I’m so full I’m going to bust a button”, you found the right dish.

(No worries, the meat eaters love this– we are confident you will too!)  Save this recipe for the next time you are in the mood for Italian and let me know how it turned out, your opinion is welcomed, as always 🙂 )

The photographs show you the process and I have the ingredients, directions and suggestions below.

These ingredients are all you need to make this Lasagna.

These ingredients are all you need to make this Lasagna.

Drain and wring out the water from the tofu

Drain and wring out the water from the tofu

Prepare the vegetables and heat the sauce

Prepare the vegetables and heat the sauce

Making tofu ricotta is easier than you may think and has been known to pleasantly surprise many

Making tofu ricotta is easier than you may think and has been known to pleasantly surprise many

Super Simple.  Layer the sauce, lasagna noodles, tofu cheese and zucchini.  Repeat 2 more times

Super Simple. Layer the sauce, lasagna noodles, tofu cheese and zucchini. Repeat 2 more times

Continue the layering process until you run out of ingredients

Continue the layering process until you run out of ingredients

Vegetable lasagna is served!

Vegetable lasagna is served!

This should take you about an hour and a half to make so if you don’t have the time, hold off until you do 🙂

Try it Vegan’s Vegetable Lasagna with Tofu “Ricotta Cheese” Vegan Recipe

6-8 Servings

Ingredients you need:

  • Cooking spray or oil to coat the baking dish (we used the typical 9 x 13)
  • 1 box No Boil Lasagne noodles
  • 1 -2 packages of tofu 14 oz (we use firm) drained  ( **We used 1 this time but the kids reminded me that we usually use 2.  It’s good either way just remember to double ALL of the ingredients to make the tofu ricotta.)
  • 2-3 jars (24 oz each) of Marinara sauce (we ended up needing 1/2 of a 3rd jar this time but we like a lot of sauce)
  • 3 bell peppers diced(we prefer red, orange and yellow)
  • 2 large zucchini sliced thin (we like our mandolin for this as we mentioned previously here about playing with your food)
  • 2 large carrots grated fine
  • 2 tablespoons nutritional yeast  (gives a cheese taste- if you haven’t had it before, it’s a great ingredient to have!)
  • 1 teaspoon garlic (dry) powder or granules
  • salt (we don’t use a lot normally but recommend at least 1/4- 1/2 tsp here)
  • pepper

Instructions:

  1. First things first, drain the water from your tofu.  There are many methods to do this such as wrapping it in paper towels, place on a plate, cover with another plate and put something heavy on top for 20 minutes, changing the towels until at least once.  We didn’t have the 20 minutes so we wrapped the tofu in a towel and wrung it out over the sink.
  2. Heat oven to 350 F/ 177 C and spray your baking pan lightly.
  3. Empty tofu into a bowl and add nutritional yeast, garlic and salt and pepper
  4. Heat Marinara sauce in a pot and simmer
  5. Prepare vegetables by dicing peppers, grating carrots and slicing zucchini.  If you don’t have a mandolin you can dice the zucchini up instead. (I didn’t have one until a few years ago and literally use it every single day- I recommend it!)
  6. Add the peppers and carrots to the sauce and simmer for 5-10 minutes (we did it in five minutes with our limited time)
  7. Coat the bottom of the dish with some sauce.  Next, place lasagne noodles in one layer on top.  Sprinkle 1/3 of the tofu “Ricotta cheese” on top.  Cover with some zucchini.  Top with sauce.  Repeat #7 two times and finally, add a last topping of sauce for the top.
  8. Cover with aluminum foil and bake for around 50 minutes
  9. Serve and enjoy!

Suggestions:

There are so many variations of vegetables that can be used so if you have other ingredients in your refrigerator, use them!  It’s a great place to hide vegetables, Moms and Dads.

Food processors speed up the process if you don’t have time… it’s worth the investment!

You can always sprinkle on some Daiya, soy or rice cheese on top 🙂

Serve with a simple salad (serve the salad first 😉

Try it!  That’s what we are all about…

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Mo’s Vegan Lentil Sloppy Joe Recipe (with 15+ Pictures) (Sloppy but Scrumptious)

11 Apr

Sloppy Joes are an American comfort food that are just as enjoyable without the meat and some of us may argue, better!  If you have kids or other loved ones that think that they don’t like lentils plain, this is a great way to make a fun meal that is full of protein and good nutrition. 

You don’t have to be labeled a “Vegan or Vegetarian” to make this and it’s a great way of cutting out the cholesterol for at least one meal.

High in Fiber and Protein, Low in Fat, Sodium & ZERO Cholesterol. 

(Meat eaters or anyone interested in calories, fat, etc…Check out the nutrition information below)

TiV Sloppy Mo Joe final 2You have several options with this recipe so play around with it!

  • Instead of lentils, we also enjoy using soy meatless crumbles or TVP (Textured Vegetable Protein).  I just wanted to share with you a recipe for once that is without it because so many of us have lentils in a jar or bag somewhere in our pantries.  Another option is doing half and half which gives a nice texture.
  • You can totally cheat and use a can or a packet for the spices and/or sauce, of course.  We always have these simple spices & ingredients in and it doesn’t take long to throw it all together.
  • Instead of a roll you can always serve this plain, as a side dish or over rice.

This is the healthier of my Sloppy Mo, err, Sloppy Joe recipes… Enjoy!

TiV Sloppy Mo Joe ingredients

Here is what you need at a glance…

TiV Sloppy Mo Joe Lentils and carrots

TiV Sloppy Mo Joe Bell Peppers

2 cloves of garlic, cumin, coriander

Put lentils and water in pot on high

Once boiling, add carrot

Misto with olive oil or grapeseed oil, add onions and bell peppers

Add salt, cumin, coriander, & chili pepper

Worcestershire sauce and agave or sweetener of your choice

Some tomato sauce and a sprinkle of oregano are optional- more suggestions included

TiV Sloppy Mo Joe ready

What you need for 4-6 servings:

  • 1 cup lentils dry (rinse well and make sure there aren’t any stones)
  • 1 carrot diced (if organic, wash and leave the skins on… your body will thank you)
  • 2 1/4 cups of water  (*I don’t use a lot of salt.  If you normally salt water, go for it)
  • olive oil, grape seed oil or water
  • 1 cup of diced onion
  • 1 cup of diced bell pepper (we used red and yellow and snuck in some green sweet Italian pepper)
  • 2 cloves of garlic minced
  • 1 1/2 tbsp Worcestershire sauce
  • 1 tbsp of brown sugar OR 1 tbsp of agave OR both  (or sweetener of your choice) (see my note below)
  • 1-3 tsp salt  (I just use 1 tsp-I am not a huge fan of salt but most people I speak with are so taste before you add)
  • 3/4 tsp cumin
  • 3/4 tsp corriander
  • 3/4 tsp chili powder
  • 1/2 tsp oregano (optional)
  • 1 cup of tomato sauce OR 4-5 oz of tomato paste and 1 1/4 cups of water OR (I’m cringing saying this but if you don’t have either, ketchup.  Not my first choice but the kids love it.  This time we used the tomato paste and water)

Directions:

TiV Sloppy Mo Joe final close up1.  Pour 2 1/4 cups of water into pot with 1 cup of lentils and bring to a boil.  Once boiling add chopped carrot, mix and simmer for 20-30 minutes until tender, mixing it at times.  Drain any excess water.

2.  In medium to large pan, add a small amount of water or olive oil and heat on medium.  Add onions and peppers and cool on medium low until the onions are translucent.  Add garlic and cook until fragrant.

3.  Add lentils to pan and combine Worcestershire sauce, salt, spices and sweetener of choice.  (**If you are are not used to using sugar and prefer to steer clear of too sweet, use the agave.  If you are used to foods with a lot of salt and/or sugar/sweeteners I would just use the tbsp of brown sugar.  I chose to use the tbsp of agave which was nice for me but added a teaspoon of brown sugar for the kids :()

4.  Add 4-5 oz. of tomato paste and 1 1/4 cups of water or 1 cup of tomato sauce.   (Adding a teaspoon of oregano is optional)

5.  Simmer until thickened and soft (liquid evaporated) but it should not be mush.

6.  Eat as is or add to hamburger bun/ roll of your choice.

I was curious about the nutritional content when it came to ground beef vs. lentils since I used to eat mine with ground beef years ago.  If you’d like to see for yourself what the facts are WITHOUT the other ingredients.

Beef:  Ground, Cooked 85% lean meat/ 15% fat  VS.  Lentils, TiV Sloppy Mo Joecooked/boiled without salt

    • Serving Size:  Beef:  LESS THAN 1/2 cup (3 oz.)   vs.  Lentils 1 full cup  (7.5 oz.)  (You would have to double the amount of Beef or cut the lentils in half to make this even on a kaiser roll.  I’m going to double the beef considering that would still be less than what a restaurant would serve)
    • Calories:  Beef (6oz) 408,  Calories from Fat 220 (> than half)  VS.  Lentils 1 Cup/ 7.5 oz  230 , Calories from Fat  12

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