Vegan Keto Lasagna

Before you turn up your nose, I promise this is delicious, my whole family loves it (including my toddler). It’s even Gluten Free! The only strike for this recipe – in my books – is that it does take some prep time, so I recommend making it on a leisurely Sunday or the night before to ensure maximum enjoyment.

My husband, who loves to keep me on my toes, decided to try keto a few years ago, which wouldn’t be so much of an issue if not for the following reasons:

  • I’ve been actively trying to get our family consume less meat (and when we do I obtain it from humane sources)
  • My husband is allergic/intolerant to: dairy, beans, and egg yolks
  • At the beginning he also decided to add “Low FODMAP” to the list of restrictions (FML!)

I came across The Essential Vegan Cookbook on a friend’s bookshelf and asked to borrow it, I have amended this recipe from the book, which was called Veggie Lasagna Rolls. It required even more effort than I am willing to give, so like many recipes, I used it as a “guideline” to format this one below.

My husband is no longer on Keto, but I still make this because everyone loves it so much. I think it would make a great dinner with some salad and garlic bread if you were hosting a group with various allergies too!

*Posts may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases. I choose only to link to products I have used personally and would recommend*

VEGAN KETO LASAGNA

Rating: 5 out of 5.
MetroVanMom | VEGAN KETO LASAGNA | Dairy Free, Gluten Free

INGREDIENTS

For the “cheese” layer

  • 1/4 cup water
  • 2 cups slivered almonds (or sub 2.5-3 cups ground almond flour)
  • 6 tbsp nutritional yeast
  • 1 lemon – zested and juiced
  • 1/2 tsp pink Himalayan salt
  • 150g plain organic silken tofu (often in a two pack – freeze the other half)
  • 2 tbsp vegan butter
  • 2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

For the remaining layers

  • 1 bag of Daiya cheese (sub regular if you’re vegan-ish)
  • 2 medium zuchinis
  • 2 medium eggplants (I prefer Chinese eggplant for it’s thin skin and similar size to zucchini, but either will do)
  • 880ml jar of Simply Natural Organic Tomato Basil sauce (or sub your favourite)

METHOD

  • At least an hour before (I do this during afternoon nap), cut zucchini and eggplant in thin strips (3-4cm) and lay out on a clean tea towel. Salt both sides and cover with another clean tea towel. This will remove excess moisture. *Note* I’m lazy and think I know better, so skipped this step the first time and while it still tastes fine, it makes it a sloppy mess, so I recommend it.
  • Preheat oven to 400F
  • Combine all “cheese” ingredients in a food processor or high powered blender. Blend until smooth, it will have a slight chunky consistency, this is normal. Add a tsp of water to thin if needed, but this should be thick enough to spread. You can also do this ahead of time and pop it in the fridge until you’re ready.
  • In a 9×13 baking dish (I used a glass Pyrex) begin layering your lasagna starting with a layer of tomato sauce, followed by a veggie layer, then cheese, then sauce etc until you reach the top. There is no wrong way to do this!
  • Once layering is complete top with a full bag of Daiya cheese (or other substitute) and place in the oven.
  • Bake for 50-60 minutes until veggies are soft when pierced with a fork. I recommend checking at the 45-50 minute mark as all ovens run differently.
  • Remove from oven and let it rest and cool for 10 minutes before serving.
  • Serve with salad and/or your favourite garlic bread. Dish out in large portions – it’s just veggies after all! You’ll find it’s not as heavy as its classic pal with pasta.
  • Enjoy!
MetroVanMom | VEGAN KETO LASAGNA | Dairy Free, Gluten Free

Meatless Monday: Buckwheat Waldorf Salad

The temperatures have reached uncomfortable levels here in Vancouver, and it leaves me no choice but to consume mostly salads.

I stumbled across a yummy Meatless Monday recipe and threw in a few extras to switch things up a bit. Filling, flavourful and healthy, I present to you the Buckwheat Waldorf Salad (or something like it).

Buckwheat Waldorf Salad - a filling vegan option for Meatless Monday! Super easy and delicious

Buckwheat Waldorf Salad

1 cup (250 mL) buckwheat groats
2 cups (500 mL) low-sodium vegetable broth (or water with a stock cube thrown in)
1/2 cup toasted pumpkin seeds
1/2 cup toasted pine nuts
2 celery stalks, thinly sliced
1.5 cups (500 mL) thinly sliced red cabbage
3 handfuls of greens roughly chopped (I used a spinach/kale blend)
1 apple finely chopped
1/4 cup red onion finely chopped

Dressing:

2 Tbsp (15 mL) extra-virgin olive oil
4 Tbsp (30 mL) Red wine vinegar
1 tsp (5 mL) lemon juice
1 shallot, finely chopped (or the white bits of two green onions)
1/2 tsp (1 mL) black pepper

Heat a medium-sized saucepan over medium heat. Add buckwheat, shaking pan often, for about 3 minutes. Add broth and bring to a boil. Reduce heat and simmer covered for 15 minutes, pull from heat and let cool. They may look like they’re still swimming but they’ll soak all that up.

…Go away for a bit (tidy up, prep the rest, or in my case go to pilates).

Heat a  skillet over medium heat. Add pine-nuts and pumpkin seeds and heat until toasted, shaking pan often.

In large bowl, toss together all ingredients. In small bowl or jar mix dressing ingredients. Toss dressing with the salad. Voila.

Serves 4.

Enjoy!

Buckwheat Waldorf Salad - a filling vegan option for Meatless Monday! Super easy and delicious

Meatless Monday: Spaghetti Squash Quinoa Bake

Spaghetti Squash Quinoa Bake @ the experimentalhousewife.comMeatless Monday, Workout Wednesday, Book Worm Wednesday, Thirsty Thursday, Fun Friday… If you ask me, alliteration is awesome, however not all of the days I mentioned would be considered “fun,” but with a little alliteration it makes a commitment something you remember and stick to.

Meatless Monday and Workout Wednesday are old faves, but in attempt to watch less TV (damn you Downton-Crack-Abbey) we’re going to spend one night a week with no tube, hence “Book Worm Wednesday.” God save us.

Ramble over, back to the recipe!

This one is VEGAN, GLUTEN FREE, DAIRY FREE, and SOY FREE… there’s enough buzz words in this thing to make it a trending topic! However, it takes a little while (1.45-2 hrs from start to finish) but I promise it’s easy; most of the time you’ll just be waiting for things to bake/cook and you can use that time cleverly by cleaning up after yourself, or if you’re like me, to start to write your blog post… Continue reading “Meatless Monday: Spaghetti Squash Quinoa Bake”

Meatless Monday: Butternut Squash Soup

We’ve subscribed to Meatless Mondays! I was eating meatless on many nights of the week when I was single, but it when you live with a man, the need for meat at every meal seems almost mandatory. If I ever made anything vegetarian, I never seemed to fill him up enough and by 8pm he’d be ravaging our cupboards for a snack.

But not only is this butternut squash soup EASY, its made in the crock pot (did I say easy?), but its very hearty (or “meaty” as my boyfriend described it). I also made chunky homemade croutons to round it all off.

butternut squash soup

Continue reading “Meatless Monday: Butternut Squash Soup”