Best Plant Based Vegan Zucchini Lasagna

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This is one of the most delicious Whole Food Plant Based Vegan lasagna recipes we have ever tasted and it also fully qualifies as Vegan SOS (No animal products, salt, sugar, or oil) gluten free and soy free. This is a great dish to make when you have guests for dinner or just a special family night!

To get the full recipe and learn more about Plant Based Cooking visit our website at:
https://plantbasedcookingshow.com/2016/04/13/vegan-sos-free-zucchini-lasagna/

Instagram:
https://instagram.com/wholefoodplantbasedcookingshow

What we use in our Kitchen:
Blendtec Professional 800: https://amzn.to/36Hsjdn
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Stainless Steel Drinking Straws: https://amzn.to/2YTcehR
Silicone Bread Pans: https://amzn.to/2RXslty
Cuisinart Food Processor: https://amzn.to/38JhhpW
Citrus Juicer: https://amzn.to/2Ezp7EN
Sari Nutritional Yeast: https://amzn.to/2RWHAmv
Dutch Oven: https://amzn.to/2PSoUl4
Salad Spinner: https://amzn.to/36GXhlY

Organic Onion Powder: https://amzn.to/36DyXkN

#plantbasedcooking #vegan #veganrecipes

Comments

Ana Vik says:

You are very good teacher ❤️

krawl b4 Walking says:

Where the heck did you find such a huge zucchini???! 😳😄

Rondo Parole says:

thank u. A TIP: use spatula.

Kalla Susort says:

FYI I notice that all the comments have a thumbs down – how silly. I understand the most uplifting video's have the same issue. Time for negative folks to find something else to do. You have a fabulous cooking program and I really love your presentation – calm – and easy to understand Blessings

Evelyn Herrera says:

I made this a couple of days ago. The many of the zucchini burnt because I did not watch the video – only followed the PDF cookbook. The cookbook says to bake zucchini at 350 – that's too high temp. Luckily I also cut the zucchinni too thick – so most did not burn. I just ended up with a much smaller lasagna. Regardless the end result was very flavorful and has become a household favorite.

Sebastian Ariel Burd says:

Another question just popped into my mind, why olive oil is not your list? I wonder if its not part of plant based food?

Sebastian Ariel Burd says:

Hi, I just followed the exact recipe to make the cheese and I don't know why it tastes kinda grainy cashew with dijon, it doesn't taste not even close to cheese. Not sure if I did something wrong but I did follow your recipe, please kindly advise

Goofey ButReal says:

Sojourner is such a great name. Thank you for the video. The lasagne looks divine.

Lydia Blossoms says:

Made this and it was super tasty thank you so much so much taste without salt

EdenJoy Whole Foods says:

I love your recipes . I subscribe to your channel but I am disappointed with your use of wine in so many things. I don't think wine I.e. alcohol is healthy . Could you suggest something else

k d says:

What if your allergic to cashews. What's an alternative to making the cheese sauce.

Bernie Clips says:

If you chop up portobellos or criminis very fine and you fry in pan as you would hamburger with the juices if onion and garlic it tastes just like ground beef. Just add a little oil first and then dump sauce in to simmer. You get much more flavor.

bhawana bothra says:

Hi the recipe is interesting thnx but can I omit red wine n white wine in cheese also can I add more salt or soy sauce instead of amino acid

Seraphina Coxe says:

Where do you find your mustard as I’m gluten free and struggle to find gluten free mustard. Thanks u it looks delicious.😋

Jan Desmarais-Morse says:

This cheese sauce was amazing; I could not stop licking the spoon. My husband and I enjoyed this lasagna recipe tremendously and will be making it again. Thinking of other ways to use this cheese sauce. SO good. Would love a variation that doesn't use nuts, as well.

Vicki Roehrick says:

Just seems like so much work. Sounds delicious though.

Thetruthsetsyoufree says:

Where was the Garlic in the sauce ??

Hana Ⓥ says:

I'm so sorry but this is too complicated, too many ingredients.

Luke Lawley says:

How have you found zucchinis so big?!! Gordon Bennet!!

Diane M says:

Wonderful, I can't wait to make this. If it wasnt for stumbling upon your videos I wouldnt have ordered Furhmans and Gregors books, nor would I have learned about WFPB eating. Thank you so much for all you do. Please put out a paper cookbook of all your recipes. I screenshot everything but it's so hard to cook with my cell phone, or even a tablet or computer. I never really got into the whole ebook thing. I love paper and pictures. Please? 🙏💕🍒

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