Easy Winter Comfort Food: Creamy Vegan Chick’n Lasagna
Whether you’re hosting family over the holiday weekend or simply looking for a stick-to-your-ribs meal for when you come in from the cold, wintertime is all about comfort foods. But since popular comfort food ingredients like cheese and cream are very clearly not vegan, many people are under the impression that there’s no such thing as vegan comfort food.
Lucky for vegans everywhere, this impression is completely unwarranted, and this delicious recipe for Creamy Vegan Chick’n Lasagna proves why! Soy creamer and cheese alternatives provide that cheesy creaminess present in so many comfort foods, and the combination of tomatoes with lots of fresh vegetables makes the dish taste perfectly homey. It’s a great dish to serve for company this holiday season, and chances are, most of your guests won’t even guess that it’s vegan. Enjoy!
Creamy Vegan Chick’n Lasagna
Calories per Serving: 251
1 6 oz pkg Smart Strips® Chick’n
5 Tbsp soy margarine
1 cup diced onion
2 cloves garlic
1 14.5 oz can diced tomatoes, drained
1 cup fresh mushrooms
½ tsp dried basil
½ tsp dried oregano
3 Tbsp all-purpose flour
2 cup soy creamer
½ cup dry white wine (Pinot Blanc or Chardonnay work well)
3 cup mozzarella flavored cheese alternative
6 dry lasagna noodles cooked according to package directions
¾ cup grated parmesan flavor cheese alternative
1. Preheat your oven to 350°F. Melt 2 Tbsp of the margarine over medium heat. Add onions & garlic; cook for 3-5 minutes until onions are translucent. Add tomatoes, mushrooms, basil and oregano and simmer 4-6 minutes or until sauce thickens. Stir in Smart Strips® Chick'n.
2. Melt the remaining 3 Tbsp margarine in a medium saucepan over medium heat. Stir in flour; cook 2 minutes. Stir in creamer; cook 5-6 minutes stirring constantly until thick and bubbly. Stir in wine; bring to a boil. Remove from heat.
3. Spoon 1/3 of the tomato-mushroom sauce into the bottom of a greased 9x13 inch pan. Cover with 1/3 of the white sauce. Top with 1 cup mozzarella, cover with 1/2 of the lasagna noodles. Repeat. Top with the final 1/3 of the tomato-mushroom sauce and white sauce and the remaining 1 cup mozzarella; sprinkle with parmesan.
4. Bake in a preheated 350°F oven for 40-45 minutes or until heated through and light golden brown. Let stand for 15 minutes.
Author Bio: This is a guest post by Meredith K. on behalf of Lightlife®. For more delicious vegan comfort food recipes, or to explore vegan products from tempeh to veggie burgers, visit www.lightlife.com.