Mexican Zucchini Lasagna

Super Veggie Lentil Taco "Meat" has a new gig, and just in time for Cinco de Mayo! Layered between thinly sliced zucchini, Mexican rice, spicy tomato sauce, and topped off with some vegan cheddar, this is one mean Mexican Zucchini Lasagna. The only thing that this dish is missing is a margarita on the rocks to wash it down with!

Zucchini stands in for lasagna noodles, keeping this dish very light (more room for margaritas!), as well as gluten-free. This lasagna is also oil-free, and optionally soy-free (watch the vegan cheese and sour cream toppings). If lentils don't float your boat try this with some chipotle-style seitan or seasoned black beans instead.

Perfect mile-high slices are achieved by layering this lasagna in two standard loaf pans lined with parchment paper. Once cooled remove each lasagna by gripping the parchment paper on both sides and lifting, transferring to a cutting board to slice. Do not try this with hot lasagna -- if serving immediately simply cut and serve directly from the pan. The slices won't be as pretty this way, but no less delicious. You may halve the recipe and make only 1 loaf pan (4 servings), but I promise you that you will wish you hadn't. This is one that leftovers taste even better, and also freezes well. So clear out some space in the freezer, fill up that margarita pitcher, and get cookin'!



Mexican Zucchini Lasagna
Serves 8

1 batch Super Veggie Lentil Taco "Meat"
2 large zucchini
1 cup cheddar style vegan cheese (optional)
1/2 cup sliced olives (optional)

Rice
1 cup short grain brown rice
2 cups vegetable stock or water
1 tsp oregano
1 tsp paprika
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup corn (frozen or canned)
2 tbsp nutritional yeast (optional)
1 tbsp tomato paste

Sauce
Large can (28 oz) fire-roasted diced tomatoes (plain diced, crushed, or whole peeled are also OK)
1 tsp oregano
1 tsp ground chipotle
1/2 tsp garlic powder
1/2 tsp onion powder


Rice: Get the rice and lentils going at the same time, starting with the rice. Combine rice, stock, and spices in a medium sauce pan fitted with a lid. Bring to a boil, and reduce to low and simmer covered for 45-50 minutes or until all of the liquid has been absorbed. Stir in corn (don't worry about thawing), tomato paste, and nutritional yeast, if using. Partially cover and set aside.

Lentil "Meat": Start the lentils while the rice is simmering. Follow recipe here. When done stir into the pot of rice and set aside. (You may choose to make the lentils and rice a day ahead and cut an hour of prep time).

Zucchini noodles: While the lentils and rice are simmering start prepping the zucchini noodles. Start by trimming the ends off of the zucchinis. Slice 1/4" thick slices the length of the zucchini (mandolin slicer works great here), until you have 16 total noodles. Line a colander with paper towels. Lightly salt each zucchini noodle on both sides and put into the colander with paper towels between the layers. Set aside to allow some of the moisture to be absorbed, while you finish preparations on the other components.

Sauce: For the sauce, simply blend all ingredients in a blender and set aside until ready to assemble the lasagna.

Assembly: Preheat the oven to 350 degrees and line 2 loaf pans with parchment paper. Spread 1/4 cup sauce in the bottom of one pan. Take 2 zucchini noodles and gently wipe the salt and excess moisture from both sides. Lay the 2 noodles side by side on top of the sauce to create the first layer. Spread 1 cup of the lentil/rice mixture over top of the noodles, and then 1/2 cup of sauce. Repeat for two more layers, noodles then lentils/rice ending with sauce. Top the third layer with 2 more noodles followed by 1/4 cup of sauce, 1/2 cup of shredded vegan cheddar cheese, and 1/4 cup sliced olives, if using. Repeat process in the second pan. Bake lasagnas for 30 minutes, or until the cheese is melty and the sauce is bubbling.

Allow the lasagnas to set for at least 10 minutes before slicing and serving. The longer the lasagnas set, the cleaner the slices will be (see notes above the recipe). Garnish with avocado, vegan sour cream, cilantro, and/or hot sauce. 

Slow Cooker Beefless Stew

I debated posting this stew recipe, seeing that it is so last season and all. In the end, I decided it isn't too late. After all, if you're like me, you haven't been able to shed the winter coat yet. If you're like me turnips and cabbage keep finding their way into your shopping cart (there is nothing wrong with a turnip and cabbage obsession, by the way). If you're like me, you have a bag of frozen pearl onions that will succumb to freezer burn if they don't get into a stew, right. now. If you're like me you have always wanted the perfect crock pot meal that is easy to set up and can handle long cooking times while you are gone at work all day.

If you're like me, you'll make this stew, and you'll love it.


Slow Cooker Beefless Stew
Serves 6

16 oz traditional seitan chunks (homemade or store bought)
1 heaping cup of frozen pearl onions
2 ribs of celery, chopped into 1" chunks
3 medium carrots, peeled and chopped into 1" chunks
2 cups of turnips, chopped into 1" chunks (or potatoes)
1/4 head of cabbage, cut into 3 or 4 separate wedges (do not separate layers)
1 cup dry red wine
4 cups vegetable stock (beef flavored veg stock would work well here if you have it)
3 cloves of garlic, minced
1 tsp dried thyme
1 tsp dried rosemary, crushed between your fingers
1/2 tsp rubbed sage
2 bay leaves
2 tbsp chickpea flour
1 tbsp vegan worcestershire sauce
2 tbsp tamari
pepper

Combine red wine, vegetable stock, garlic and herbs in a crock pot, whisk to combine. Add seitan, onions, celery, carrots, turnips, and cabbage wedges. The seitan and veggies won't be fully submerged in the cooking liquid, however if they are sticking out more than an inch add a little more broth. Cook on low for at least 6 hours. (I was away from home for 11 hours and was afraid the pot would have turned to mush, but it did not!).

Remove bay leaves. Ladle out 1 cup of the cooking liquid into a small bowl and whisk in the chickpea flour. Add back into the pot, along with the worcestershire sauce, tamari, and a bit of fresh cracked pepper. Stir to combine. Serve hot.

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Not into seitan? Try my New Year's Stew, which features black-eyed peas and collard greens instead!

Super Veggie Lentil Taco "Meat"

I am celebrating!

What, you ask?

I have been vegan for a whole year, no biggie! Well it is a big deal actually, so it's a good thing that this super veggie lentil taco meat knows how to party fiesta! It was a week long fiesta, in fact. Made on a Monday, this recipe made enough delicious leftovers to eat for lunch at work all week.

My favorite uses for the super veggie lentil taco meat was on taco salads and in lettuce wrap tacos, but it is very versatile and adaptable and could be used in place of the premade "meat"' crumbles in many recipes. For Italian flavors, drop the chili powder, cumin, and lime juice and sub in basil, thyme, and sage. Like I said, these lentils know how to party.

I should also mention that this recipe is perfect for hiding certain veggies from the certain people who don't like them. I had not originally planned to partially blend the mixture, but decided to last minute when my mushroom-hating brother stopped by for a bite. Success! He did not detect the mushrooms, and I loved the resulting texture. I could not be happier with this winging-it, weeknight dinner (and the lunches that followed).

One year vegan and loving it. I can honestly say my life gets more delicious by the day!

Super Veggie Lentil Taco "Meat"
(makes about 3 cups)

1 cup brown lentils, rinsed and picked over
1 medium yellow onion, diced
3 cloves of garlic, minced
1/2 large bell pepper, chopped (any color)
1 cup sliced mushrooms (any kind)
1 carrot, peeled and sliced
2 ribs of celery, sliced
1-1/2 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1 tsp oregano
1 bay leaf
dash cayenne
2 cups vegetable broth
1 tbsp tomato paste
1 tbsp lime juice

Heat 1/4 cup water in a large skillet. Saute onion for 3 minutes. Stir in the garlic, bell pepper, and mushrooms and cook for another 3 minutes. If the pan starts to dry up and the contents start sticking, add a tablespoon or two more of water. Add in the lentils, carrots, celery, chili powder, cumin, paprika, oregano, bay leaf, and cayenne, and saute for 1 minute, stirring constantly. Stir in the broth and bring to a boil. Turn the heat down to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts drying out, add 1/4 cup water or broth.

Remove from heat and carefully drain off any extra liquid (a little bit of liquid is fine, excessive liquid is not desirable). Remove bay leaf and stir in tomato paste and lime juice. Transfer to food processor or blender and pulse a few times, until a crumbly texture is achieved--do not puree. Serve hot.

Makes six 1/2 cup servings, which could be used to make 12 tacos, 6 burritos, 6 taco salads, or 6 nacho platters.