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<b><span style="font-size:large;">Vegan Lasagna</span></b><br><br><span style="font-size:large;">Veggie Lasagna? Perhaps. Vegan Lasagna? How? Without cheese? Yup. Tasty too.</span><br><br><span style="font-size:large;"><b>The Sauce</b></span><br><br><span style="font-size:large;">Sauté in 1 tbsp oil in a large pot:</span>
<ul><li><span style="font-size:large;">2 large onions - chopped</span></li>
<li><span style="font-size:large;">2 cloves garlic - minced</span></li>
<li><span style="font-size:large;">6 large stalks celery - chopped fine</span></li>
<li><span style="font-size:large;">6 large carrots - quartered and then chopped fine</span></li>
<li><span style="font-size:large;">basil and oregano to taste</span></li>
</ul><span style="font-size:large;">After simmering for 1/2 an hour, add 3 crumbled (fine) veggie burgers and 4 large cans <span style="text-decoration:underline;">diced</span> tomatoes.</span><br><br><span style="font-size:large;">NB. There's a specific type of veggie burger available in Canada from M&M Meat Shops that works here. Don't get one of them crumbly bean type thingies.</span><br><br><span style="font-size:large;">Bring to a boil, then simmer for a long time on low heat, stirring occasionally.</span><br><br><b><span style="font-size:large;">The "Cheese"</span></b>
<ul><li><span style="font-size:large;">3 bags (100 grams each) raw cashews</span></li>
<li><span style="font-size:large;">1 1/2 cups water</span></li>
<li><span style="font-size:large;">1 tsp. salt</span></li>
<li><span style="font-size:large;">1/3 cup freshly squeezed lemon juice with pulp</span></li>
<li><span style="font-size:large;">1 tsp. garlic powder</span></li>
<li><span style="font-size:large;">3 tbsp. nutritional yeast flakes</span></li>
<li><span style="font-size:large;">3 pkgs. (300 grams each) soft tofu.</span></li>
</ul><span style="font-size:large;">Put the cashews, water and salt into a food processor and process until completely smooth. Add the remaining ingredients and do the same. The result should be a smooth, creamy sauce.</span><br><br><span style="font-size:large;">Both the sauce and the filling are more flavourful if you leave them overnight (refrigerated).</span><br><br><span style="font-size:large;">Boil a package of lasagna noodles (remember - no egg noodles if you're making this for a vegan!) for 15 minutes. Drain, pat dry.</span><br><br><span style="font-size:large;">Layer the noodles, veg. sauce and "cheese" 3 times.</span><br><br><span style="font-size:large;">The recipe makes 2 large pyrex 12x17 inch dishes. You can freeze without baking for future use.</span><br><br><span style="font-size:large;">Bake at 350f for 1/2 to 3/4 of an hour.</span><br><br><span style="font-size:large;"><b>Food Memories:</b> Now our favourite lasagna, even though we're not vegan. Fooled our MIL who was quite a cheese afficianado.</span>
 

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Thanks Grizz. I'll let you know how it works.
 
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