Raw vegan recipes are tremendous refreshing this time of the year. Yes, they’re also light, and healthy, but belief me, the finest facet is which you just get an awesome, filling meal with out turning at the oven. This Raw Vegan Lasagne is certainly one of my favourite of those recipes, simply due to the fact it’s tremendous satiating, even with out the baked pasta layer. It’s filled with flavors and the textures, way to the crunchy zucchini slices, the tacky cashew and almond layer, the aromatic avocado pesto, and the candy tomato sauce. This Raw Vegan Lasagne too can be quickly and primary to make, plus it’s very customizable and completely fool-proof.
Guys, I’m off on holiday. AGAIN. I know, it’s so weird, I haven’t had any vacation longer than four days in years, and now I actually have NULL inside a month. But you understand what? Mental well being comes first. And since I very a lot need relaxing occasions nowadays, I decided I won’t really sense bad about my days off, and can take pleasure in traveling as a lot as possible. My BF and I will cross for every week to Gran Canaria, the place as soon as back I plan to do fully nothing. Just lie at the beach, take in the sun, and take pleasure in the water. So good!
But earlier than I depart I nonetheless needed to share my final summer time recipe this year. Because it’s one which I understand you may appreciate on this warm weather. Yes, it’s a life-saver.
As I mentioned, this Raw Vegan Lasagne is a really flexible and customizable recipe, so really sense unfastened to play round with the other layers. Double any layers, when you prefer, or omit any and use no matter else you love instead. Guacamole, any pesto or nut cheese, a chili sauce, a primary mix of summer time veggies, or a creamy tahini sauce. Or when you don’t thoughts no longer retaining it raw, you might also use a vegan tacky sauce, or hummus.
You too can upload seeds, sprouts, vegan feta cheese, chopped nuts, veggies, or olives to the sauces to present the dish extra texture. And when you don’t like uncooked zucchinis, marinate the slices for a couple of hours on your favourite marinade. A primary mix of soy sauce, lemon juice, maple syrup, and spices do magic to zucchini. Prepare this lasagne in a casserole dish, then slice and function regular lasagne, or when you desire to make certain it appears as fairly as possible, then practice every serving individually (as I did here).
Then sprinkle the higher together with your favourite nuts, seeds, herbs, sprouts, nutritional yeast or vegan parmesan. And enjoy!
If you attempt this recipe, permit me know! I would extremely appreciate when you might depart a remark and charge it. Also don’t overlook to take a image and tag it on Instagram or publish it on Facebook! I love seeing what you arise with!
5.0 from 3 reviews
RAW VEGAN LASAGNE
Recipe type: Main
500 g/18 oz zucchini
For the cashew-almond layer
½ cup of soaked cashews
½ cup of soaked, blanched almonds
½ lemon, juice
2 tbsp nutritional yeast
For the pesto layer
2 cups of tightly packed herbs or greens (such as basil, spinach, arugula, etc)
1 clove of garlic
1 tbsp nutritional yeast
½ lemon, juice
For the tomato layer
½ cup of chopped sun-dried tomatoes
1 cup of halved cherry tomatoes
handful of recent basil
1 clove of garlic
1 tbsp pine nuts
1 tbsp poppy seeds
Using a vegetable peeler or a mandoline, cut zucchinis into lengthy strips lengthwise.
Prepare fillings. For the cashew-almond layer upload foods to a meals processor and pulse till properly combined. Add a couple of tablespoons of water, if needed. It’s finest whilst it is no longer tremendous creamy and nonetheless has some texture.
For the pesto layer upload avocado, herbs or greens of your choice, garlic, nutritional yeast, lemon juice, salt and pepper to a meals processor and mix till smooth.
For the tomato layer upload cherry tomatoes, sun-dried tomatoes, basil, garlic and seasoning to a meals processor and mix till creamy.
To assemble, modify a layer of zucchini slices, a layer of cashew-almond spread, a layer of zucchini, a layer of pesto, a layer of zucchini, and a layer of tomato sauce. Repeat, then end with a layer of zucchini slices.
Alternatively, when you do no longer serve the lasagne proper away, lay zucchini slices alongside the backside of a casserole dish, then upload cashew-almond spread, zucchini slices, and so on, and repeat till you’ve got used up all sauces and all zucchini slices.
Sprinkle with nuts and seeds of your choice. Enjoy!