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vegan lasagna

Main Ingredient Episode #1: Portobello Burger & Portobello Lasagna


Update: I have a better version of the portobello lasagna here

I started a new segment on my Youtube channel that I hope will help with vegan meal planning.  I will feature 2 recipes with the same main ingredient. 

First up, Portobello mushrooms....


Portobello Burgers

by Brown Vegan

Cook Time: 30

Ingredients (6 Portobello Burgers)

  • 6 Portobello mushroom caps, wiped clean
  • ½ cup soy sauce
  • 1/3 cup Worcestershire sauce (make sure to get a vegan version because the conventional has anchovies)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 6 hamburger buns


Mix all the ingredients together (expect the mushrooms) in a small bowl to make a marinate.

Remove the stem from the mushrooms, and pour marinate in a gallon sized Ziploc bag.

Add the mushrooms to the bag and marinate for 30 minutes.

Place a frying pan on the stove on medium heat and add a teaspoon of oil to prevent sticking.

Cook the mushrooms for 3 minutes on each side-adding more marinate after flipping the mushroom over.

Enjoy with lettuce, tomatoes, and other fresh vegetables on a hamburger bun.

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Songs playing while I cooked...

The Show-Doug E Fresh & Slick Rick (this song reminds me of New Jack City lol)

Buddy-De La Soul

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Very Veggie Lasagna


Update: This lasagna is sooo much better than the recipe shown on this post.

Even though this lasagna was pretty good, The Hubs and I kept feeling like something was missing. Who knew we would miss the cheese so much?  When eating leftovers the next day for lunch, I grinded more cashews and nutritional yeast to give it more of a cheese taste.  It did improve the taste but I think we will leave the corn out next time. 

Here are some options for adding vegan mozzarella to your lasagna:


Vegan Ricotta Cheese Recipe

Follow Your Heart

Teese Cheese


1 onion, chopped

1 small head of garlic, all cloves chopped or pressed

8 oz of mushrooms (any variety), chopped

2 carrots, chopped

1 head broccoli, chopped

1 ear of corn

2 red bell peppers, seeded and chopped

1 package of firm tofu, drained

1/2 teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon rosemary

2 jars pasta sauce

1 boxes whole-grain lasagna nooddles

16 oz frozen spinach, thawed and drained

2 sweet potatoes, cooked and mashed

6 Roma tomatoes, sliced thin (I skipped this ingredient)

1 cup raw cashews, ground

1/2 cup of nutritional yeast (optional)


Preheat oven at 400ºF. Water sauté (use water instead of oil) the onion and garlic on high for 3 minutes in a wok or pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon.  Reserve the mushroom liquid in the pan.  Water sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.  Sauté the peppers and corn until just beginning to soften.  Add them to the vegetable bowl.  Break up the tofu and mix into the vegetable bowl.  Add spices to the vegetable bowl and combine.


Cover the bottom of a 9x13-inch casserole with a layer of sauce.  Add a layer of noodles.  Cover the noodles with sauce.  This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles.  Cover with a layer of noodles and another dress of sauce.  Add the spinach to the second layer of sauced noodles.  Cover the spinach with the mashed sweet potatoes.  Add the final layer of noodles and a last topping of sauce.  Cover the lasagna with thinly sliced Roma tomatoes.


Cashews and nutritional yeast in the food processor

Cover with foil and bake in the oven for 45 minutes.  Remove the foil, sprinkle with the cashews and return to the oven, and return to the oven for 15 minutes. Let sit for an additional 15 minutes before serving.


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