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RECIPE
23 INGREDIENTS12 STEPS1HR 25MIN

The Best Vegan Lasagna

4.0
1 Ratings
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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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I love everything about lasagna. From the cheese sauce to the meat sauce to the silent G, this dish is one of the classics. Although the idea of making most of the components of vegan lasagna can seem like a big task, once you get the sauces started, the dish comes together in layered perfection.

1HR 25MIN

Total Time
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 pckg
No-Boil Lasagna Noodles
to taste
Fresh Parsley , finely chopped
for garnish
Vegan Bechamel Sauce
1/4 cup
4 cups
Soy Milk
1/4 tsp
Onion Powder
1/2 tsp
1 pinch
Ground Nutmeg
1 cup
Shredded  Vegan Parmesan Cheese
or 3 Tbsp Nutritional Yeast
(optional)
Meat Sauce
2 Tbsp
1
Medium  Onion , finely chopped
1
Carrot , finely chopped
4 cloves
Garlic , minced
4 1/2 cups
Veggie Ground Round
roughly 3 cups
1 jar
Tomato Passata
roughly 3 cups
3 Tbsp
Tomato Paste
2
Vegetable Bouillon Cubes , crushed
1/4 tsp
Crushed Red Pepper Flakes
1/2 tsp
Agave Syrup
to taste
Salt and Pepper
roughly 1/2 tsp of each
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Nutrition Per Serving
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CALORIES
963
FAT
32.9 g
PROTEIN
58.6 g
CARBS
112.8 g

Directions

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Step 1
In a large pot, heat Olive Oil (2 tablespoon) over medium heat. Add Onion (1), Carrot (1), and Garlic (4 clove) and cook for 8-10 minutes, or until the carrots are softened and the garlic fragrant.
Step 2
Add Veggie Ground Round (1.5 pound) and cook for 3-5 minutes or until heated through.

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Nutrition Per Serving
Calories
963
% Daily Value*
Fat
32.9 g
42%
Saturated Fat
3.8 g
19%
Trans Fat
0.0 g
--
Cholesterol
28.7 mg
10%
Carbohydrates
112.8 g
41%
Fiber
8.6 g
31%
Sugars
23.0 g
--
Protein
58.6 g
117%
Sodium
1758.2 mg
76%
Vitamin D
--
--
Calcium
543.1 mg
42%
Iron
15.2 mg
84%
Potassium
1754.5 mg
37%
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