Campfire (or Stovetop) Lasagna
Carolyn Howe
Ingredients:
1 Tbsp. olive oil
16 oz. meat substitute* or Cauliflower “Ground Meat” (recipe follows)
5-7 garlic cloves, minced
8-12 oz. mushrooms, sliced (optional)
1 C unsweetened plant milk
4 C marinara sauce (use a can of tomato sauce if you are just a little short)
16 oz. lasagna noodles, broken into bite-sized pieces or other similar pasta
¼ C nutritional yeast
2-3 C water
1 C vegan mozzarella
4-6 C chopped greens
Salt to taste
Fresh cracked black pepper to taste
Instructions:
Pour 1 tbsp. olive oil into a large kettle; sauté the meat substitute according to the package instructions. (If using Cauliflower “Ground Beef”, go to step 2.)
Sauté the garlic for 30 seconds; add the mushrooms, if using, and cook until slightly tender. Add the plant milk, marinara sauce, pasta, nutritional yeast and water, spreading out the noodles so they are covered with liquid. Bring to a boil. Reduce heat to simmer, cover and cook for 20-25 minutes, stirring about three times. Check noodles for doneness and cook until tender. Add water, as needed; it can require an additional cup.
Stir in the mozzarella; cover and simmer for another five minutes or until cheese is melted. Add the greens; cook until just wilted. Add salt and pepper. Adjust seasonings as needed. If using the Cauliflower “Ground Beef”, add at this time; heat through.
Oven baking instructions: This recipe can be finished in the oven, either in the original Dutch oven or transferred to a 4-qt. baking dish. Preheat the oven to 350 degrees F. Sprinkle additional mozzarella cheese on top, if desired. Cover with foil; bake for 15 minutes. Remove foil and continue baking; approximately 15 minutes. Check for noodles doneness; add cooking time, if necessary. After baking, let the dish cool 10 minutes before serving.
*Other suggested beef-like substitutes: Impossible burger, Beyond Burger, Lightlife, Gimme Lean, Gardein Crumbles or any plant-based meat substitute
MORE FROM THE AUTHOR
Nearly 10 years ago, our entire family of four became vegan. My husband and I were 60 and 56, respectively. We were witnessing friends and family members dying in their 50s of heart disease. This prompted us to research the causes of this disease, and it did not take long to discover that diet is the main contributor. People who eat a whole-food, plant-based diet and reduce their intake of refined carbohydrates and processed foods can prevent and reverse numerous diseases — not only heart disease, but Type 2 diabetes, and cancers of the breast, prostate and bowel as well.
When our family committed to being vegan, I was working full-time and still cooking meals for everyone. The recipes had to be quick and easy. While I have never had a desire to spend hours in the kitchen, I wanted the food to taste good and be healthful. Here are three of my fast and tasty favorites.