Cauli Steaks, Green Beans and Potatoes

Tonight, we decided to have a fancy dinner! Cauliflower steaks with a side of green beans and potatoes. 

I used 2 cans of green beans and 1 can of diced new potatoes. Put all, juice included, in a crock pot. I used 1 tsp of Better Than Bouillon Seasoned Vegetable soup base. Mix it all together well and cook on low for 3 - 4 hours. No additional Seasoning is required. 

 Peel the leaves off the cauliflower and cut the stem off. Slice into 1/4 to 1/2 inch slices. Some fell apart, so I just cooked the pieces too!

Drizzle with olive oil and sprinkle with McCormick Montreal Steak Seasoning on both sides.

Preheat the oven to 375 degrees Fahrenheit. Bake for 20 minutes, flip and bake for 15 to 20 more. Keep an eye on the steaks to make sure they don't burn. It's ok if they get a little crispy though. 

Let stand for about 5 minutes and serve crispy side up!

Vegan Lasagna

I found recipes for vegan ricotta and vegan lasagna in different places. I put them together to make them my own.

The ricotta is:

1 block of extra firm tofu

1 cup of cashews (soaked over night)

1/4 cup nutritional yeast

1/4 tsp salt

Juice of 1 lemon 🍋 

5 cloves of garlic

Italian seasoning to taste

Fresh ground black pepper.

Mix all in a high speed blender or food processor until smooth.

For the sauce:

1 yellow onion 🧅 

2 cups of fresh mushrooms 🍄 

5 cloves of garlic minced

Cook until the onions are translucent and the mushrooms are done.

Add 2 jars of red sauce. I used tomato basil sauce. Simmer while you make the ricotta. 

For the lasagna: 

Lasagna noodles (not all noodles are vegan) (I used oven ready noodles)

Ricotta mixture

1 tub of baby spinach

Fresh basil

Sliced roma tomatoes 🍅 

And sauce

Put a thin layer of sauce on the bottom of the dish. Place noodles as evenly as possible. Then layer with ricotta, spinach and basil, followed by sliced roma tomatoes. Then more sauce. 

Continue to layer in this fashion until the dish is a little less than full, with sauce finishing at the top. I placed a few dollops of ricotta on top.

Cover with tin foil and bake at 350 degrees Fahrenheit for 1 hour. 

Pro Tip:

Before putting in the oven, place the dish on a baking sheet. Put the baking sheet in the oven with the dish on top in case any sauce spills over.  This will prevent it from dripping into the oven and you can simply wash the baking sheet. 

After baking, let stand for 15 - 20 minutes. Slice as big a chunk as you wish and enjoy!

I chose not to use pre processed vegan cheese, but you can certainly add to the top if you like.

Let me know, in the comments, what you think of my recipe!