Raw Vegan Lasagne Recipe

Raw Vegan Lasagne Recipe

raw vegan recipes are splendid fresh this time of the yr. yes, they're also mild, and healthy, but consider me, the exceptional part is that you get an fantastic, filling meal with out turning at the oven. This raw Vegan Lasagne is one in every of my favorite of those recipes, because it’s splendid satiating, even without the baked pasta layer. It’s complete of flavors and the textures, thanks to the crunchy zucchini slices, the tacky cashew and almond layer, the fragrant avocado pesto, and the sweet tomato sauce. This uncooked Vegan Lasagne is also quick and easy to make, plus it’s very customizable and completely fool-proof.

As I referred to, this uncooked Vegan Lasagne is a totally flexible and customizable recipe, so feel free to mess around with the distinct layers. Double any layers, if you choose, or omit any and use anything else you want rather. Guacamole, any pesto or nut cheese, a chili sauce, a easy combo of summer season greens, or a creamy tahini sauce. Or if you don’t mind no longer preserving it uncooked, you can additionally use a vegan cheesy sauce, or hummus.

Raw Vegan Lasagne Recipe

you can additionally upload seeds, sprouts, vegan feta cheese, chopped nuts, veggies, or olives to the sauces to offer the dish extra texture. And if you don’t like raw zucchinis, marinate the slices for a few hours for your favorite marinade. A simple mixture of soy sauce, lemon juice, maple syrup, and spices do magic to zucchini. prepare this lasagne in a casserole dish, then slice and function conventional lasagne, or if you need to make certain it seems as quite as feasible, then prepare each serving personally (as I did right here).

Then sprinkle the top along with your favored nuts, seeds, herbs, sprouts, nutritional yeast or vegan parmesan. And experience! 


  • 500 g/18 oz zucchini

For the cashew-almond layer :

  • ½ lemon, juice
  • 2 tbsp nutritional yeast
  • ½ cup of soaked cashews
  • salt, pepper
  • ½ cup of soaked, blanched almonds

For the pesto layer :

  • 1 clove of garlic
  • 2 cups of tightly packed herbs or greens (such as basil, spinach, arugula, etc)
  • 1 avocado
  • ½ lemon, juice
  • salt, pepper
  • 1 tbsp nutritional yeast

For the tomato layer :

  • 1 clove of garlic
  • ½ cup of chopped sun-dried tomatoes
  • 1 cup of halved cherry tomatoes
  • salt, pepper
  • handful of fresh basil

To serve :

  • 1 tbsp poppy seeds
  • 1 tbsp pine nuts


  1. using a vegetable peeler or a mandoline, cut zucchinis into long strips lengthwise.
  2. prepare fillings. For the cashew-almond layer upload elements to a food processor and pulse till well mixed. add some tablespoons of water, if wished. it is quality while it is now not wonderful creamy and nevertheless has some texture.
  3. For the pesto layer upload avocado, herbs or greens of your preference, garlic, dietary yeast, lemon juice, salt and pepper to a meals processor and blend until easy.
  4. For the tomato layer upload cherry tomatoes, solar-dried tomatoes, basil, garlic and seasoning to a meals processor and blend until creamy.
  5. To assemble, alter a layer of zucchini slices, a layer of cashew-almond spread, a layer of zucchini, a layer of pesto, a layer of zucchini, and a layer of tomato sauce. Repeat, then end with a layer of zucchini slices.
  6. instead, if you do not serve the lasagne proper away, lay zucchini slices along the bottom of a casserole dish, then upload cashew-almond spread, zucchini slices, and so on, and repeat till you have got used up all sauces and all zucchini slices.
  7. Sprinkle with nuts and seeds of your desire. enjoy!

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