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High Protein Vegan Lasagna (Meal Prep) Recipe

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★★★★

3.8 from 76 reviews

This High Protein Vegan Lasagna is a wholesome and flavorful meal prep option featuring a hearty vegetable and TVP Bolognese, creamy basil tofu sauce, and a unique liquid mozzarella topping made from tapioca flour. Perfect for a nutritious and comforting plant-based dinner.

Ingredients

Scale

Lasagna

  • 4 oz dry lasagna sheets (6 sheets)
  • 5.2 oz textured vegetable protein (TVP) (TVP)
  • 1/2 cup vegetable stock (low sodium) (see notes)
  • 2 tsp olive oil
  • 2 yellow onions (finely chopped)
  • 10.5 oz mushrooms (finely chopped)
  • 2 carrots (finely chopped)
  • 1 red bell pepper (finely chopped)
  • 5 garlic cloves (minced)
  • 1 tbsp dried oregano
  • 1/2 tsp red chili flakes
  • 42 oz diced tomatoes (3 x 400 g cans)
  • 1/2 tbsp balsamic vinegar
  • 1 tbsp tamari (reduced-sodium prefered )
  • sea salt flakes (to taste)

Basil Cream

  • 10.5 oz silken tofu
  • 1/4 cup soy milk
  • 5 tbsp nutritional yeast
  • 1 cup fresh basil
  • 1 cup baby spinach

Liquid Mozzarella

  • 1.5 tbsp tapioca flour
  • 1/4 cup soy milk
  • 1 tbsp olive oil
  • 1 dash sea salt flakes

Instructions

  1. Prepare the Bolognese: Cover the TVP with the 1/2 cup of vegetable broth, to rehydrate it.
  2. Cook the Vegetables: To a large pot on medium heat, add the oil and onions. Cook for 5 minutes.
  3. Add Vegetables and Spices: Add the mushrooms, carrots, red bell pepper, garlic, oregano, chili flakes, a pinch of salt, and cook for 10 minutes, stirring regularly.
  4. Add TVP and Tomatoes: Add the TVP, diced tomatoes, tamari, and balsamic vinegar. Cook uncovered for 20 minutes, stirring regularly. Once cooked, taste your sauce and adjust salt and pepper to taste.
  5. Prepare the Basil Cream: Add silken tofu, soy milk, nutritional yeast, basil, and spinach to a blender and blend until smooth.
  6. Prepare the Liquid Mozzarella: Add the tapioca flour, soy milk, olive oil, and salt to a blender and blend until smooth.
  7. Preheat the Oven: Preheat the oven to 400 °F (200C)
  8. Build the Lasagna: prepare 4 individual oven-safe containers. I used containers that yield 600ml (20 fl. oz).Snap the lasagna sheets in half widthwise, to make you 12 sqaures of pasta.
  9. Layer the Ingredients: In each container we will use 3 squares of pasta. Start with a layer of Bolognese, followed by a layer of pasta, bolognese, and basil cream, and repeat to the top. Finish with a thin layer of bolognese topped with the liquid mozzarella.
  10. Bake and Cool: Cook in the oven according to the pasta instructions, which can vary slightly depending on the brands, but should be around 20 minutes. Allow 5 minutes to cool down. Enjoy!

Notes

  • Use low sodium vegetable stock for better control over salt content.
  • Cooking time in the oven may vary depending on the brand of lasagna sheets used.

Keywords: vegan lasagna, high protein vegan recipe, plant-based lasagna, meal prep vegan, tofu lasagna

Find it online: https://foodarohub.com/high-protein-vegan-lasagna-meal-prep-recipe/