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ISO cheese substitute for veggie lasagna

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  • ISO cheese substitute for veggie lasagna

    Help! I will be serving dinner to my son's semi-vegan girlfriend soon and am looking for suggestions. I would love to make a spinach-black bean lasagna, but she doesn't eat dairy products. The recipe I have, like all the veggie type lasagna recipes I've seen, calls for both ricotta cheese and jack cheese. Can you suggest what I can use in place of the ricotta and jack cheeses? My son told me I can find some sort of soy-based cheese in the grocery store, but I can't imagine that being a good substitute for both the ricotta and jack cheeses. Thanks in advance!!

  • #2
    Re: ISO cheese substitute for veggie lasagna

    Pasta is made with eggs.. does she do eggs?

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    • #3
      Re: ISO cheese substitute for veggie lasagna

      She does eat pasta, even though it contains eggs.

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      • #4
        Re: ISO cheese substitute for veggie lasagna

        Here's my advice, forget the lasagne and work within the parameters of a vegan. It will be MUCH easier that trying to locate a vegan ricotta substitute (which I would guess does not exist). These enchiladas are really good, people who eat meat like them, too. Shredded soy cheese is easy to find or you can leave cheese entirely out of this recipe. Good luck!

        Garden Enchiladas

        1 cup chopped onion
        1 cup shredded carrot
        1 cup shredded zucchini
        1 cup chopped mushrooms
        1 T. olive oil
        3 cups cooked brown rice
        4 oz. diced green chiles, drained
        2 T. chili powder
        ½ t. ea. salt, cumin, garlic powder, and black pepper
        2 T. minced fresh cilantro
        1 can pinto beans, drain and rinse
        1 can black beans, drain and rinse
        15 warmed flour tortillas
        1-2 cups shredded taco cheese
        enchilada sauce (see recipe below or use canned)

        Sauté vegetables in olive oil until tender. Put all other ingredients (except sauce and cheese) in a large bowl, then add cooked vegetables and stir until combined. Spread ~ 1/2 cup of the mix in each tortilla and roll up. Place five enchiladas, seam side down, in each greased 9x13 pan. Pour enchilada sauce (~ 1 cup per batch) over rolls, then sprinkle with cheese and bake covered at 350º for ~30 minutes. You can freeze these (without sauce or cheese), then thaw and bake as denoted above. You could also add cooked chicken or beef to this.

        Enchilada Sauce:
        Canned sauce also works, but this makes a lot, freezes well, and you won’t go back to canned once you make your own.

        1 T. olive oil
        2 cloves minced garlic
        1 t. minced dry onion
        ½ t. dry oregano
        2 ½ t. chili powder (or more to your taste)
        ½ t. dry basil
        1/8 t. pepper
        1/8 t. salt
        ¼ t. dry ground cumin
        1 t. dry parsley flakes
        ¼ c. salsa
        8 oz. can tomato sauce
        1 ½ c. water
        1-2 T. tomato paste

        Sauté the garlic in the olive oil. Grind the dry spices in a mortar and pestle until fine (or use a coffee/spice grinder). Add all other ingredients. Bring to a boil, then turn to low and simmer covered for 15-20 minutes.

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        • #5
          Re: ISO cheese substitute for veggie lasagna

          Vegan Lasagna

          12 SERVINGS VEGAN

          The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.

          Tomato Sauce

          2 Tbs. olive oil
          1 cup chopped onion
          3 cloves garlic, minced
          6 oz. can tomato paste
          3 (28-oz.) cans peeled plum tomatoes,
          chopped with juices reserved
          1/2 cup chopped fresh basil
          1/2 cup chopped fresh parsley
          1 1/2 tsp. dried oregano tsp. crushed
          red pepper flakes (optional)
          Salt and ground black pepper to taste

          1 Tbs. salt
          1 lb. dry uncooked eggless lasagna noodles

          2 cloves garlic, minced
          1/4 cup chopped fresh basil
          1/2 cup chopped fresh parsley
          Salt and ground black pepper to taste

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          • #6
            Re: ISO cheese substitute for veggie lasagna

            I have a cookbook that has recipes for both tofu riccota cheese and a melty Jack cheese. If you want me to post the recipes, I can. It may take me awhile to find the time today, but I could get to it tonight. I cannot vouch for them though because I have not tried them.

            I found a site that has some possibilities

            http://www.recipezaar.com/cookbook.php?bookid=110330
            Last edited by AllieK; 07-11-2008, 06:56 PM.

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            • #7
              Re: ISO cheese substitute for veggie lasagna

              My sincere thanks to all of you who replied. I really appreciate your thoughts, efforts, and time. I can't wait to try the Garden Enchilada and sauce recipes, and the vegan lasagna recipe. They sound delicious. Also, the recommended site of recipezaar is very helpful and quite interesting. Thanks so much. Some of the pressure has been lifted!

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              • #8
                Re: ISO cheese substitute for veggie lasagna

                Chattikat, if you will activate your PM box, I'll send you some cheese recipes from the book I have. I can't post it because they are copyrighted.

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                • #9
                  Re: ISO cheese substitute for veggie lasagna

                  PM activated now. Thanks.

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