Delicious Vegan Whole Wheat Lasagna with Mushrooms


whole wheat lasagna noodles, cooked slightly (I used lasagna noodles that don't need to be boiled first)
500g portobello mushrooms
1 carrot
2 big onions
1 red bell pepper
100g textured soy protein, granulated
ground pepper, to taste
sea salt, to taste
2 tsp thyme
1 tbsp unrefined oil
1 400g can peeled tomatoes
fresh or dry basil, to taste


Go to my blog for the full instructions:


This dish is one of my favorites so far. I didn't think it will be so good but trust me it's even better than the original meat lasagna.

The wonderful thing about using mushrooms for lasagna is that mushrooms provide a richness and meaty texture that makes most people not miss the meat at all.

I substituted the shredded cheese on top that is usually sprinkled over lasagna with a lovely flavorful tomato and basil sauce. The combination is awesome and you won't miss the cheesy texture. Of course, if you have some vegan cheese you can use it but unfortunately it can't be found here.

You definitely must try this! You'll love it !


12 servings


Saturday, December 10, 2011 - 1:09pm


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