Vegan Gourmand’s Lasagna Recipe

This is my go to lasagna recipe, I just love it.

I brought this once to a friends house that had three teen age children, one a 15 year old boy.

None of them where Vegetarian, let alone Vegan.

After the second huge piece I heard him say “This is the best lasagna I have ever had.” in which I replied “You know its vegan there is no meat or cheese in it at all” which he bantered back, taking the last bite of that second piece ” I don’t care, it tastes great!” He then continued on to eat another huge piece. All three teens had at least seconds & the family said that they really enjoyed it!

I hold this story up as a badge of honor, that a picky 15 year old teen had no problem eating three huge pieces of this lasagna. I think that says something for this recipe.

I hope you enjoy it as much as they did.

Bon apoteto!

Ingredients for Lasagna

2 ea    24 oz Jars of your favorite pasta sauce. (I use Francesco Rinaldi Tomato, Garlic & Onion)

1 ea   Large box of dried lasagna noodles (18 dried noodles) (I use Barilla Brand Dry Lasagna)

1 bunch   4 oz of fresh basil

1 bag       14 or 16 oz of your favorite vegan crumbles

1 ea         small sweet onion diced

12 ea      garlic cloves

Ingredients for Vegan Basil Ricotta “Cheese”

2 lbs firm organic tofu, excess water pressed out
4 tsp lemon juice
2 garlic clove, Garlic pressed
1/2 tsp Sea salt
2 dashes fresh ground black pepper
20 fresh basil leaves, Chiffonade
4 tsp olive oil
1/4 cup nutritional yeast
1/2 cup Daiya Mozzarella Style Vegan Cheese

To make Ricotta “Cheese”

1. In large bowl, crush tofu with hands until crumbly.

2. Add lemon juice, garlic, salt, pepper.

3. Mash with hands or potato masher until mixture reaches the consistency of ricotta cheese.

4. Add olive oil; stir with fork.

5. Add nutritional yeast and mix all ingredients well with fork.

6. Stir in Daiya Cheese and basil.

7. Cover and refrigerate until ready to use.

To build the lasagna

 Make the Ricotta, cover with plastic wrap and put it aside in the refrigerator.


Pour both pasta sauces into a sauce pan, turn on low heat.

Add two or 3 pressed cloves of garlic to sauce then add a hand full of whole or cut in half cloves of garlic to sauce and stir.


Chiffonade 10 or so fresh basil leafs and add them to the sauce continue to simmer.


In a separate fry pan add some olive oil, get pan warm and add 2 minced garlic cloves and cook for 15 seconds then add the diced onion, cook on med heat. Add fresh ground pepper and some salt to pan and cook until onion has sweated.


Add Veggie meat to pan stirring until browned


Add browned veggie meat to sauce


 Lightly Olive oil a large 10″ x 15″ baking pan and then add a bit of the sauce on the bottom and thinly cover the bottom of the pan with it.


Take a dry lasagna noodle and spread a thin layer of the prepared Ricotta “cheese” onto the dry noodle being careful not to break the noodle. Place the noodle in the pan.



Continue this until the bottom of the pan has a layer of Ricotta spread noodles covering it. Then add a layer of sauce.


At this point I like to add a layer of fresh basil leafs on top of this layer. Then I start another layer just like the first until I have built three layers.


Finish with the remaining Daiya Cheese.


 Bake in a 350 deg oven for 1 hour uncovered.



This freezes well and I think it is even better the next day.

Balsamic Vinaigrette Dressing or Dip

It is very simple but yet is so flavorful, I just love it on salads or as a vegetable dip. So I said to myself I should share this with my friends. So here you go!

I use OMG brand Balsamic Vinegars which are thick and sweet, the best balsamic I have ever eaten. The name is fitting OMG! You can also change up this recipe by using the flavored balsamic like Fig or Black Berry. Enjoy!!


1/2 cup of good quality extra virgin Olive Oil

1/4 cup of Balsamic vinegar (I use OMG brand)

1 teaspoon of Bee Free Vegan Honey

1 teaspoon Dijon Mustard

1 Shallot, minced

1 large clove of garlic, minced

fresh ground Black pepper to taste


Blend the olive oil, balsamic vinegar, Bee Free Honey, Dijon mustard, shallot, garlic and black pepper in a Vita Mix or blender until completely combined and emulsified. Then Enjoy on a salad or dip your favorite veggie in it.

“Food Choices” A New Documentary Coming Out Soon!

“Food Choices” is a new Documentary that is in production right now and will be out soon.

Please check out the trailer.


Vegan Basil Ricotta Cheese

I remember as a child smelling the freshly made lasagna baking in the oven. As I looked upon my plate I remember cutting into it with my fork to see the white layers of ricotta cheese holding up each noodle like a fluffy cloud on a summer day. As I became a Vegan this was one of the foods I missed.

Well now I can have that same experience again as a vegan using this recipe to help build my vegan lasagna with “meat” sauce. (a recipe I will have to share sometime) Just spread this Ricotta on every noodle then cover with “meat” sauce and build it three or four layers thick switching between “meat” sauce and noodles spread with Ricotta, its that simple. Buon appetito !!

2 lbs firm tofu, pressed
4 tsp lemon juice
2 garlic clove, pressed
1/2 tsp Sea salt
2 dashes fresh black pepper
20 fresh basil leaves, finely chopped
4 tsp olive oil
1/4 cup nutritional yeast
1/2 cup Daiya Mozzarella Style Vegan Cheese

1. In large bowl, mash tofu with hands until crumbly.

2. Add lemon juice, garlic, salt, pepper, and basil. Mash with hands until mixture reaches the consistency of ricotta cheese.

3. Add olive oil; stir with fork.

4. Add nutritional yeast and mix all ingredients well with fork.

5. Stir in Daiya Cheese

6. Cover and refrigerate until ready to use.

Are Humans Designed To Eat Meat? By Dr. Milton Mills

This is a great Mini-seminar presented by Dr. Milton Mills.

I had allot of Ah-ha moments while watching this.

I hope you enjoy it as much as I did.

The Vegan Zombie Tour at Natural Products Expo West 2014

The Vegan Zombie takes you on a tour of the Natural Products Expo West 2014.

He is entertaining, fun and best of all you get a sneak peak of some of the new product from some of my favorite vegan companies. Enjoy the tour!!!

Vegan Gourmand’s Breakfast Muffins


I am up early for work every weekday (2:45am) and needed something healthy that I could make ahead of time and grab to go with my smoothy or herbal tea as I am running out the door. So I found a recipe online. I experimented with it and changed it to my liking, and so here it is. A hearty dense muffin perfect for breakfast or really anytime. I hope you find it as yummy as I do.

2 cup + 2 Tablespoon non-dairy milk. (I use almond milk)
4 Tbs golden flax meal
2 tsp apple cider vinegar
1 cup chopped pecans ( ¼ inch pieces)
1 cup raisins
2 Tbs finely chopped ginger
1 tbs ground cinnamon
2 1/2 cups whole wheat flour
2 cup rolled oats
1 cup chick pea flour
3 tsp baking powder
1 tsp baking soda
10 oz of pineapple tidbits
1 cup apple sauce
1/2 cup real grade “B” brown maple syrup
2 Tbs molasses
3 tsp vanilla extract
1/2 tsp salt

1. Preheat oven to 325 deg F (Convection oven 300 deg) In a medium bowl whisk together the non-dairy milk, golden flax meal and apple cider vinegar. Let it sit for about 10 minutes so the non-dairy milk curdles.

2. Chop the pecans and ginger. Add them, along with the raisins, to a small bowl and set aside.

3. In a large mixing bowl whisk together the whole wheat flour, oats, chick pea flour, Cinnamon, baking powder and baking soda.

4. In another large mixing bowl whisk together the maple syrup, molasses, vanilla extract, pineapple and salt. Now whisk in the non-dairy milk and flax mixture

5. Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the chopped pecans, raisins and ginger.

To make large jumbo muffins

Line a Jumbo muffin pan with cup cake liners. Scoop the batter into the muffin pan (two Ice cream scoops per muffin) making sure the dough is filled up to the top of the pan and domed. Bake for 35 to 40 minutes or until an inserted toothpick comes out clean.

Servings: 12

Yield: 12 Large Muffins

If you want to make smaller, regular size muffins cut recipe in half and use only one ice cream scoop per muffin in a regular size muffin tin.


Vegan Fried Chicken

Just had to share because this is so different and ingenious!

And…, this just might possibly sooth someone’s cravings for some fried chicken. Enjoy!!

Vegan Gourmand’s Breakfast Sausage


Now that the new year is here and the cold weather is upon us, a warm inviting breakfast in the mornings really hits the spot.
For me, a person whom ate meat 99% of my life and now is Vegan, breakfast has always been difficult for me without some kind of breakfast meat on the table. So because of this missing component, I went on a search for something that would satisfy that emptiness in my morning breakfasts.
I have tried almost all the Vegan Breakfast meat alternatives but have not found anything that satisfies and fills that void. And so I was determined to make my own. So after a lot of trial and error, recipe tweaks and tastes this recipe does it for me. I hope you will enjoy it as well.

1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 dash dried marjoram
1 1/2 teaspoon brown sugar
3/4 teaspoon fennel seed, whole
1/8 teaspoon crushed red pepper flakes (optional)
1 package (about 14 oz) of Gimme Lean Sausage Style
1 dash onion powder or to taste
1 dash garlic powder or to taste (fresh garlic is also good)
1 tbs olive oil

1. Mix well all above ingredients with the Gimme Lean Sausage.
2. Let sit at least overnight (24 hours) in the refrigerator. (This is an important step, this allows all the herbs and flavors to hydrate and infuse their flavors.)
3. Make into patties about 2” round by ½” thick and fry until golden to dark brown or crumble and fry to add to your favorite recipe. (You can also make into patties then freeze them.)
4. Serve and enjoy!


Vegan Double Burger and Hot dog Video by Hungry

For those of you who are jonesing for a drive thru type burger or a gourmet hot dog this video is for you.

Chefs Chloe and Roberto make meat-free fast food burgers and hot dogs to rival any home town drive thru.

They cook them up then take them to the street for a taste test.

These look great!


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