Not exact matches
I used 1
jar (26 oz) of Trader Joe's Organic
Marinara instead of making the tomato
sauce and sprinkled a little cinnamon
on the top layer of
sauce.
Don't get me wrong, I use canned goods and shortcuts
on recipes when I am in a rush to get dinner made, but after I made this
marinara sauce a few times, I will never buy
jarred marinara sauce again.
You can also substitute diced tomatoes if desired or if you're tight
on time, feel free to substitute a
jar of premade
marinara sauce.
Tofu ricotta (see recipe below) Cheese
sauce (see recipe below) About 15 cooked lasagna noodles Your favorite
marinara sauce (at least a
jar's worth) Vegan parmesan or mozzarella to sprinkle
on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese
sauce 1 cup of water 1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
I call it my «lazy vegan bolognese» because I use a
jar of prepared
marinara sauce to make it
on busy weeknights, when I need to get dinner
on the table fast!
For the full diner experience, crack open a
jar of pickles, whip up some vegan milkshakes, and make sure you have
marinara sauce on hand.
Add the
jarred marinara, diced tomatoes, tomato paste, Italian seasoning, sugar, salt, pepper and Tabasco
sauce to a large pot
on medium low heat.
Spoon
marinara sauce straight from the
jar to cover each chicken patty in the pan, then place one slice of mozzarella cheese
on each patty.
You can also substitute diced tomatoes if desired or if you're tight
on time, feel free to substitute a
jar of premade
marinara sauce.