Plant-Based Lasagna with layers of Pasta, Spinach, Sautéed Zucchini & Onions, Black Truffle Paté, Vegan Cheeses and Hemp Hearts, with an Heirloom Tomato & Sweet Bell Pepper Sauce.
This vegetable forward spin on an Italian classic is the closest thing you’ll get to the real thing. This recipe uses plant-based cheeses that imitate the ooey gooey texture and creamy richness of regular cheese, as well as hemp hearts and farmer’s market vegetables that make this dish so irresistible! This recipe can be enjoyed by everyone in your family or served at your next dinner party, regardless if you are a meat eater or not!
I’ve eaten a lot of mock cheeses in my life and I find that these three are the perfect combination for this recipe. Use these products in place of its original counterparts in other applications as well. Kite hill is a brand that makes alternative cheese from almond milk. Their ricotta adds airiness and the cream cheese adds silkiness. Violife mozzarella is made from coconut oil and vegetable starches and acts as a binder between the layers of this lasagna.
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