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Easy Weeknight Vegan Lasagna
VANCOUVER WITH LOVE19Ingredients
110Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups soy milk (unsweetened)
- 1/4 cup tapioca flour
- 1/4 cup nutritional yeast
- 1 Tbsp. onion powder
- 2 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. sea salt
- 2 tsp. olive oil
- 1 medium onion (finely diced)
- 2 cloves garlic (crushed)
- 1 zucchini (large, /courgette, chopped into 1cm cubes, about 2 cups)
- 1 red bell pepper (large, chopped into 1cm cubes, about 1½ cups)
- 3 cups crushed tomatoes (just under one 800ml can)
- 1 cup red lentils (uncooked)
- 1/2 cup vegetable stock (1 stock cube dissolved in ½ cup boiling water)
- 2 Tbsp. Italian herbs (dried mixed)
- lasagna sheets
- 6 gluten
- 1 cup vegan cheese (shreds or slices)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1190mg50% |
| Potassium1600mg46% |
| Protein28g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate73g24% |
| Dietary Fiber24g96% |
| Sugars14g |
| Vitamin A70% |
| Vitamin C120% |
| Calcium40% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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