Happy Herbivore Blog

Vegan Fat-Free Whole Wheat Lasagna Rolls Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

My friend Carrie tweeted about making lasgana rolls for dinner recently. I was intrigued and messaged her immediately about it. Turns out Carrie had made the recipe from Vegan Planet, which I don't have a copy of, so I was on my own. I used my normal lasagna fixings: tofu basil ricotta and frozen spinach, and rolled the noodles with fillings instead of layering them in the casserole dish as I nomrally do. I couldn't be happier with the end result. They lasagna rolls present beautifully and they make single-serving a breeze. Freeze or refridgerate any leftovers and reheat on nights when you are too busy to cook. 

 vegan lasagna roll

 lasagna rolls

Recipe:Lasagna Rolls

Description

Lasagna rolled into single-serving portions. Make a big batch and then reheat individual rolls as needed on nights when you can't cook.

Ingredients

Instructions

In a large pot, cook pasta al dente according to directions. Immediately rinse with cold water, pat dry with a clean towel and set aside laying flat on a plate. Press out any excess water from spinach and combine with tofu and vegan Parmesan in a large bowl until well incorporated. Once evenly combined, taste test, adding salt as desired and adjusting nutritional yeast, parmesan and seasonings to taste. Then add 1/2 cup of marinara and stir to combine. Line your large pot with a thin layer of marinara. On a clean work surface, spread 1/4 cup of the tofu-spinach mixture on a noodle and roll it close. Place the roll in the pot with the crease facing down. Repeat with all noodles. Pour the remaining marinara over the rolls, cover and bring to a boil. Once boiling, reduce to medium and simmer about five minutes, until rolls and marinara are warm. Serve immediately.

Vegan Low Fat Whole Wheat Southern-Style Biscuits & Vegan Fat-Free Sausage Gravy Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

It's Scott's birthday today! Every year he gets to pick a full birthday menu of meals and every year "biscuits and gravy" ends up on the list. Sometimes it's breakfast, sometimes it's dinner but it always finds a way. This year it was a feature at brunch alongside my classic recipe for tofu scramble.

vegan biscuits and gravy with tofu scramble

whole wheat biscuits

Recipe:Southern-Style Biscuits & Gravy

Description

A low fat and vegan version of a traditional Southern comfort food.

chef's Note: you can substitute HH's 3-ingredient biscuits in this recipe for totally fat-free (and soy-free) biscuits! 

Ingredients

Instructions

For the biscuits: Preheat oven to 400 F. Whisk the flour, baking powder and salt together in a large bowl and transfer to your food processor with the dough blade (if you have it). Pulse the food processor a few times, until all of the tofutti has been mixed in and little balls have formed. Transfer back to the bowl and stir in non-dairy milk. Using a 1/4 measuring cup, transfer mixture on to a greased cookie sheet. Place on the bottom rack and bake for approximately 14 minutes or until the biscuits are slightly brown.


For the gravy: Whisk non-dairy milk and flour together and heat over medium. Crumble the sausages and add it to the non-dairy milk mixture. If using gimme lean, it might be best to toss all the ingredients together in your food processor or blender -- especially if you want a fairly smooth gravy. Bring to a boil over high heat then reduce to medium. Allow gravy to thicken to a desired consistency. Add black pepper (I like it really peppery!) to taste.

Vegan "Ribs" Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

With summer coming to an end at rapid speed, I decided to make an old BBQ favorite, ribs. These puppies are so meaty its uncanny and they are ridiculously easy to make, too. I've been baking them in my toaster oven and have had great success!

 

Vegan Ribs

For the Ribs, I use this recipe, but I add 1 tsp of liquid smoke and a few dashes of paprika. I also like to use my South Carolina bbq sauce recipe from my cookbook and serve them with mixed veggies or fresh corn.