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Olive Garden Breadsticks Recipe - Vegan, Restaurant Style Food
Hey my Sweet V's. Today on the show we will be making a vegan lasagna. You know I started doing the Olive Garden recipes
at the beginning of the year. And, I only had Italian food, like Stouffer's frozen lasagna a couple times a year growing
up, but it was still one of my favorite things and I am so excited to make this recipe vegan. Here we go.
Vegan Lasagna Recipe - Olive Garden
To hasten the process, you are going to cook you lasagna the way the package tells you ahead of time
and sit it aside until we are ready for it. We are going to start this recipe by preheating our oven to 375 degrees Fahrenheit.
Next in a small bowl, we are going to stir together vegan cream cheese, a couple tablespoons of almond milk,
pitted black olives. I use green olives, because I actually prefer the briny taste of green olives, but you can use
black olives to keep it safe. Dry basil, dry oregano, minced garlic, salt and pepper to taste.
Give that a good stir and sit it aside. Your going to take a 9x13 inch baking pan and spread 1 cup of pasta sauce
on the bottom. i just use a jarred pasta sauce. It is really delicious. It is better than I can make at home, and it's easy and
simple. Just make sure that it is not too high in sodium and it doesn't contain any animal products.
After you have spread on your layer of spaghetti sauce, place down your layer of lasagna.
I could have placed 4 lasagna strips on this layer, but I was naive. This was my first time making the lasagna, but I learned as
the layers went on. After that, you are going to layer of zucchini and red bell pepper. And your vegan cream cheese mixture.
Just spread it throughout. I placed little dollops throughout and spread it a little bit with my spoon.
But you don't have to worry too much about spreading it out, because the cream cheese is going to be
places on different layers. So you will get some in every bite. Then you are going to repeat the process.
More tomato sauce and lasagna pasta, then your zucchini and bell peppers. Vegan cream cheese mixture is full of salt and
pepper and spices and that briny olives. So you want to get that throughout. It is going to taste fantastic.
You are going to finish the dish with a layer of lasagna pasta and spaghetti sauce, and instead of parmesan cheese
I am using tahini. Now tahini is a nut butter, made from sesame and everybody may not like it.
So use it sparingly throughout or you can look up your own vegan parmesan cheese replacement.
But I really like tahini, so I used it. Cover the dish with foil and bake it for 40 minutes. Uncover and bake for 5 more minutes
and when it is brown on top, take it out and let it stand for at least 5 to 10 minutes. So that everything
sets all solid. If you don't, the juices will just run out everywhere and it will be a mess. It will still taste good, but it
be a hot hot mess. Literally. Then you can cut a slice and serve immediately.
Let's do the taste test. Now this came out really really well. I didn't know how I would like the bell peppers.
I'm not a huge fan of bell peppers. I like them cooked, but I don't really like them alone.
I guess I just really hadn't had them that much, but it was fantastic. The zucchini, the bell peppers, the pasta, I love carbs.
Love pasta. I love the spaghetti sauce. And then the cream cheese acted just as a ricotta cheese would.
Just it was delicious, and it was so good. Everything just went together so well. I would serve this to people who were
vegan, non-vegan as a vegetable lasagna and they will probably love it too. If you tried this recipe please leave a comment
below and a video response. Even if you don't, I would love to talk to you guys in the comments,
if you are not subscribed to my channel, please subscribe, and I will see you all really really soon.
Not two weeks, but like a couple of days, promise. Bye.
Vegan Lasagna Recipe - Vegetarian, Vegetable Olive Garden Copycat.