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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”.

With this vegan Lasagna, you can definitely fool omnivores. I’ve made this dish for parties, friends, and family and it’s a real crowd-pleaser. For the top, I’ve used my homemade Nooch Cheese Sauce (made with Nutritional Yeast Flakes), which is perfect for dishes like these (also pizza , bakes, mac & cheese ) because it gets a lovely brown color.

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

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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 Elephantastic Vegan This very "meaty" tasting vegan Lasagna with homemade nooch cheese contains soy granule. The vegan cheese sauce is made with Nutritional Yeast Flakes. So yummy! No one will notice this lasagna is vegan. 4.75 from 4 votes Print Recipe Pin Recipe Prep Time 25 mins Cook Time 1 hr 5 mins Total Time 1 hr 30 mins Course Main Course Cuisine Italian, Vegan Servings 4 people Calories 464 kcal Ingredients US Customary Metric 1x 2x 3x 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. Notes *I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency. Nutrition Calories: 464 kcal Carbohydrates: 149 g Protein: 15 g Fat: 34 g Saturated Fat: 8 g Sodium: 251 mg Potassium: 1294 mg Fiber: 38 g Sugar: 45 g Vitamin A: 11315 IU Vitamin C: 27.1 mg Calcium: 88 mg Iron: 7.3 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan