"No Death, No Dairy" Vegan Lasagna Recipe
by John Joseph from Cro-Mags & Bloodclot
(Recipe featured on Munchies)
HARD TRUTH with John Joseph
If there is a reason you don't feel like sitting through the original video, or just want a recipe to follow without watching a whole video and [possibly] pausing throughout its duration, here is the recipe for John Joseph's "No Death, No Dairy" Vegan Lasagna. The original video is quite humorous and shows as he prepares the meal, but it features frequent adult language, which doesn't personally bother me, but sometimes I want to cook while my daughter is around and don't want her to hear all the frequent cursing.
I did my best to write out the recipe as best as I could. If you know there's an error, please leave me a comment so I can correct it. THANKS, and enjoy!
Preheat oven to 350-375 degrees F.
4 TBSP vegan butter
3/4 cup olive oil
3/4 tsp asaphoetida / hing
1 tsp turmeric
1/4 tsp coriander
1.5 tsp mustard seeds
2 dry chiles
Saute together a few minutes then add 4 plum tomatoes and let cook down a few minutes. Add 10 cups pasta sauce. Next, add:
3 1/4 tsp SEA SALT
1 can organic tomato paste
1/4 cup organic blackstrap molasses
3 tsp Italian blend seasoning
Cook down for about 1/2 hour and set aside.
coconut oil and pepper
Brown vegan crumbles in coconut oil with a little pepper for about 10 minutes, stirring constantly.
Place in bowl and set aside.
3 containers Kite Hill ricotta
touch of vegan cheese shreds
Mix together and set aside.
2 big stalks broccoli, chopped into big segments
large zucchini, cubed or sliced
Cover and steam until tender. Break into small pieces and set aside.
(You will also need some ripped spinach for a thin layer in this recipe.)
Assembling the lasagna:
Grease a large baking pan. (He uses a paper towel to grease with Earth Balance and a splash of olive oil.)
Do not boil or cook pasta, just run each piece under water a few seconds to break up starches a bit.
Add layer of uncooked lasagna noodles to bottom of baking pan.
Layer cheese and meat filling, press and spread with hands for an even layer.
**Note: it is never mentioned in the video, but I watched several times and it looks as though he has mixed his ricotta and meat fillings together.
Spread generous layer of sauce for flavor and to help pasta cook.
Add layer of steamed veggies and spinach. Top with sauce.
Add a layer of shredded vegan cheese*.
Top with noodles then sauce*.
Bake 1 hour COVERED at about 350-375 degrees F.
*Save small amount of the pasta sauce and shredded cheese. Add to top layer and cook uncovered additional 15 minutes.
He served with big salad with homemade creamy almond dressing and organic Italian bread.
I have made vegan lasagna before, but it never turned out fantastic. My husband is very picky about "cheese", but with better vegan cheeses now on the market, I am confident my next batch, using THIS recipe for the first time, will be delicious! I'm not sure I am going to get the asafoetida/hing just for this recipe as he states in the video it's mainly used to control gas/flatulence. I'm pretty sure it will have enough flavor without this element.
Thanks for the recipe and great YouTube channel, John Joseph, and thanks for spreading the vegan love!
Thanks for reading, hope you enjoyed the recipe breakdown on my site! This post was tagged under the following keywords/labels: vegan, vegan lasagna, lasagna recipe, vegan lasagna recipe, no death no dairy, no dairy, John Joseph, cro-mags, layer, sauce, pasta, noodles, original, cheese, vegan cheese, video, YouTube, munchies, q0g4c2r7. HAVE A GREAT DAY!