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On the 9th Day of Vegmas My Vegan love made for me 9 Lasagnas Leaping, 8 Truffles Truffling, 7 Slices of gingerbread french toast, 6 Fruity Tartlets, & 5 Peppermint Cupcakes!… 4 pies of wheat, 3 lentil loafs, 2 Snowman Pops & a House made of Gingerbread and candy!
Want the recipe? Check it out down below. If you make it, be sure to hashtag #12daysofveganxmas so we can check ’em out! (:
✦Sweet Simple Vegan✦
https://www.youtube.com/channel/UCDYDFqV45Nqp4V8eaCI_UVQ
https://www.instagram.com/sweetsimplevegan/
✦Conscious Chris✦
https://www.youtube.com/channel/UCAHbYTMGhtI_iXwBo1I9RdA
https://www.instagram.com/consciouschris/
✦ FOLLOW MR & MRS Vegan ✦
Mrs. Vegan: http:/instagram.com/mrs_vegan
HealthiestVegan: https:/instagram.com/healthiestvegan/
✦ Lasagna Rolls ✦
Ingredients:
1 jar oil free tomato sauce (Engine 2 / Trader Joe / Whole Foods, etc)
8 whole-grain lasagna noodles
1 can white beans (or tofu)
8 oz button mushrooms, diced
1 clove garlic, chopped
3 Tb water or veg broth
8 oz frozen chopped spinach, thawed and drained
1/2 tsp tamari (reduced sodium)
2 Tb nutritional yeast
1 tsp oregano, dried
1 tsp basil, dried
1/2 tsp rosemary, crushed
1/2 red chill flakes (optional)
1/4 cayenne pepper
Olives
1/4 cup fresh basil
1/4 cup fresh parley
Method:
Veggie Broth Sauté the mushrooms and garlic over medium heat in the 3 Tb. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.
Place beans and thawed spinach in the food processor and process briefly. Add the spices & tamari to the processor and blend briefly to combine.
Preheat the oven to 390 degrees.
Spread 1 cup of the sauce in the bottom of a 9×12-inch pan.
Lay a noodle on a large cutting board. Spoon about ¼ cup of the bean mixture along the length of the noodle, spreading it evenly with a the back of the spoon. Gently roll the spiral shape. Set the roll in the baking pan seam-side down. Continue with the remaining noodles and filling, arranging them snugly in the pan.
Set aside ¾ cup the remaining marinara sauce. Spoon the remaining over the rolls, distributing it evenly. Sprinkle ¼ cup of the basil over the top (optional)
Cover the pan with parchment paper then foil and bake for about 30 mins. Remove the pan from the oven but do on turn of the oven. Spoon the remaining marinara sauce over the rolls, olives and remaining basil. back for about 10 min, until the sauce is bubbling and the top is slightly browned.
Put the pan on a wire rack. Let cook for 15 mins. Serve 1 to 2 rolls per person, spooning the sauce from the bottom of the pan over top of the rolls.
Dress with chopped parsley, olives & optional Kite Hill Almond Milk Cheese see 0:39 for what the packaging looks like!
