Best Ever Vegan Lasagna!

I’m sharing my Best Ever Vegan Lasagna with you all today! Welcome back to my blog! This recipe is seriously pretty epic and I’m so excited to share it with you!

It has such a depth of flavours and it’s easy to put together. I feel like even a beginner cook could make this lasagna pretty easily. The only time consuming part is cooking the elements for the layers of the Lasagna. Assembly goes quite fast and then it does it’s thing cooking up in the oven for 1 hour. You don’t have to keep checking it while it cooks up either. I suggest just uncovering it for the last 10 minutes.

My lasagna is made using wholesome ingredients and you can feel good about eating it all up. Trust me you will want to eat every last bite of it! As always with my recipes I always make sure I’m using easy to find ingredients. All of the components to this lasagna are super easy to find at any grocery store. I feel like there is nothing more annoying than having to search multiple grocery stores looking for certain ingredients. You won’t be doing that with this one. You actually probably already have most of the ingredients on hand at home. I love making pantry staple meals. I don’t like having to buy too many ingredients for my meals.

The cheese sauce used in my recipe is a modified version of a recipe I found on YouTube. I will make sure to add it to this post for your reference. The thing I love about homemade “cheese” is that you can customize it to your liking and needs. You can make it thick and spreadable or on the runny side depending on what your cooking.

I love how little money I spent on the ingredients needed for this recipe as well. Most of the ingredients are staple items I always have at home. I love when meals are low cost and provide an abundance of nutrition. You can find cans or a jars of tomato sauce for pretty cheap at pretty much every grocery store. Just make sure it’s pure tomato sauce without any added oil. This will keep the calories lower by skipping any added unnecessary oil to the meal. Lasagna noodles are inexpensive as well and a fantastic variety can be found depending on where you shop. Organic tofu is often on sale, and frozen veggies are the cheapest to buy at the grocery store. The only ingredient I find that can be sometimes costly is the nutritional yeast. If you can buy it in bulk that will save money. You only need a little amount for this lasagna and the rest will store for a long time in the pantry.

This recipe will be enjoyed by even the most picky eaters. I’ve even served it to meat eaters and they loved it too! I think that says a lot because they tend to be quite reluctant to try meals like this in my experience.


Best Ever Vegan Lasagna


Ingredients:

– 2 680 ml cans of tomato sauce
– 500g firm tofu
– 2 tbsp. Nutritional Yeast
– 2 tbsp. better than boullion
– 2 tbsp. Garlic power
– 2 tsp. Onion powder
– 1 tsp. Dry Oregano
– 1/3 cup fresh Basil
– 3 cups frozen mixed veggies
– 1 cup frozen edamame
– 1 package frozen spinach, thawed
– 1 box 375g whole wheat lasagna noodles
– homemade cheese sauce or a bag of vegan shredded cheese


Method:

1. Thaw out the spinach before hand.

2. Preheat the oven to 400° F.

3.In a frying pan cook up the frozen vegetables and spinach. Use water instead of oil to cook them up. Add 1 tbsp. Of better than boullion, 1 tbsp. Garlic Powder and 1 tsp. Onion Powder to the vegetables. Set aside until ready to use.

4. Add the tofu to a pan and crumble it up using your spatula. Saute in water instead of oil. Add 1 tbsp. of Better Than Boullion and 1 tbsp. Nutritional yeast. Cook well and set aside until you need it.

5. Add the tomato sauce to a pan and add 1 tbsp. Garlic Powder, 1 tsp. Onion Powder, 1 tsp. Dry Oregano and 1/3 cup fresh Basil. Heat up on a medium heat for 10 minutes with the lid on.

6. Make cheese sauce or skip this step and just use store bought vegan cheese. The homemade cheese sauce only takes a few minutes to make in the blender. Just heat it through in a pan on the stove top.

7. Cook the lasagna noodles as per box instructions. I splash some cool water on them in the colander just to make sure they don’t stick together too much.

8. Grab your lasagna baking dish and start to assemble the lasagna. I add tomato sauce to the pan first and the lasagna noodles. Then I add the veggie mix, a drizzle of tomato sauce, tofu mixture and then the cheese sauce on top. Keep repeating until you’ve filled the lasagna dish. Finish with tomato sauce. Add more cheese sauce on top too if desired.

9. Cover with foil  and cook for 1 hour at 400° F. Uncover for the last 10 minutes.

10. Allow to cool for a few minutes before slicing it up.

ENJOY!

NOTE:

I used a modified version of Jill McKeever cheese recipe. I added lots of garlic powder, extra onion powder, black pepper and extra water to the sauce when I made it. I also transfered the sauce from the blender to a pot to thicken up. Keep a close eye on the sauce because it will stick to the bottom of the pan easily.

I will add a link to Jill’s recipe video below.

I will also add my video version of my recipe below. I know many of you prefer to watch the recipe video.

Thank you for the support and love on my YouTube Channel. If you find my recipes helpful on your health journey then please Subscribe to the channel. Please give the video a Like as well because this helps my little channel tremendously. Thank you!

Health, Joy & Positive Vibes,

Debbie

~VeganMommyDee ~

4 Ingredient Guilt Free Burgers!

Hi everyone! I hope you all have been doing well!

I wanted to share another very easy to make recipe with you all. I’m often asked about how I make my homemade veggie burgers. I always share my favorite recipes so you can all enjoy them too. I usually throw everything I want to add into my burgers into a big bowl and wing it. I don’t normally measure things and I just eye ball my measurements old school. This makes it difficult to pass on to others though so I’m trying to change my ways. I’m now forcing myself to measure things out and write them down as I create my meals. The notes section on my cell phone has been very useful for this. I don’t have to search for paper, pen or an excuse not to jot it down!

I used to complain to my mom about her never having written recipes and winging her meals  back in the day. I thought  “how on earth will I learn to make these meals if she doesn’t have a recipe written down to follow”? Well, I’ve become my mother it seems. Sorry guys like I said, I’m trying to change my ways!

I love to make healthy twists to my favorite meals. Making homemade vegan veggie burgers is one of my absolute favorite meals. I can pack in an abundance of nutrition into my burgers by making them at home.

I also like to control what’s going into my burgers because then I know that no added oil has been put into them. I feel like that’s unnecessary extra calories that don’t give me any nutritional benefits. Every tablespoon will run an extra 120 calories and that sure adds up quickly at each meal! I will pass on that and just eat more real unprocessed food for the same calories.

My feedback after posting the recipe video on my YouTube Channel has been wonderful. Everyone has told me that they love how quickly these burgers come together. I’m thrilled! I love helping people save time in the kitchen and still get wholesome food on the table. 

You only need 4 ingredients to make the most epic burgers.

This recipe only uses four ingredients to make. I wanted to create a recipe that everyone could pull together easily.  I wanted to make sure that even the most inexperienced cook could still whip these burgers up and eat a healthy burger alternative. I also wanted to make sure that it was a low cost meal. Not everyone has the ability make certain recipes because food costs are quite high these days. I often stick to basic ingredients that can be found anywhere and cost little to buy. Spices are definitely optional because they will taste great even if you don’t have any to add to them. Even something as simple as salt and pepper is all you really need for extra flavor. Use whatever you can afford, have on hand or that is easy to find in your local grocery store if you add extra seasonings.

One of the best things about this burger is how easy it is to make a variety of things using just one recipe. You can use this mixture not just to make burgers but also for veggie bites, tator tots, falafels, and veggie “meat” balls. The possibilities are endless! I love creating recipes like this!

You can change up the spices and  trade out the ketchup for another oil free sauce of your choice to change things up every once in a while. You can also change up the veggies for different flavors or to use up whatever veggies need to be eaten first. I don’t like food waste! This recipe is great with a variety of veggies so use them up.


4 INGREDIENT GUILT FREE BURGERS


Ingredients:

3 cups rice
4 cups veggies
1 cup oats
2 tbsp ketchup

Optional: Spices & herbs. I like adding garlic powder, onion powder,  paprika and dry oregano.

Method:

1. Preheat oven to 375° F.

2. Cook up veggies of choice in a frying pan using water instead of oil. I like to use a mix of broccoli, cauliflower and carrot most often.

3. In a large bowl add the rice, veggies, ketchup & oats. Combine well and if you use spices or herbs toss those in now too.

4. Add the mixture to a food processor and pulse until combined well. Be mindful of not over blending it.

5. Add to a lined baking sheet and shape the burger patties.

6. Toss in the oven at 375°F and bake for 20- 25 minutes depending on the size of the burgers. Flip them at the half way mark.

ENJOY!

I’m adding my video of how to make these yummy burgers below for your reference.

If you make this recipe please comment below or tag me on IG! Thanks for the love and support here on the blog as well as on YouTube. Welcome to all the new Subscribers and Followers. If you haven’t already, check out my YouTube Channel and give this video a Like. Subscribe to my channel for more quick and easy recipes. You will also find wellness tips and be able to take a peek at my veggie gardens.

Much Love. Have a wonderful week ahead!

Health, Joy & Positive Vibes,

Debbie

~VeganMommyDee~

My Epic Immune Boosting Soup

Happy Sunday to you all! I hope everyone is doing well and staying healthy. It’s pretty crazy how quickly things have changed in the world and it’s definitely a scary time.

With all the extra time on most people’s hands I’ve noticed a lot more people cooking up a storm. People are trying new recipes and getting inspiration from each other. I think this is fantastic because we can now get back to basics and learn how to prepare healthier homemade meals.

Many people are worried about weight gain because of all the inactivity during isolation. This is definitely valid but It’s pretty easy to keep our diet clean. By eating whole foods, drinking plenty of water, and making those homemade meals this is easily controlled. Yes we will snack a little more but if we choose wholesome foods then we shouldn’t worry to much about weight gain. When weather permits then get outside and take a walk or go for a run. It’s not only good for our waistline but also for our mental health.

I’ve had many people ask me for my simple instapot immune boosting veggie soup. I decided to make a little video making it so you can see how easy it is to make. It’s filled with amazing immune boosting veggies and you can use fresh or frozen veggies. It will all work for this easy soup. At this point in time it’s sometimes difficult to get certain foods because of the COVID-19 situation. We are also limited to how many items we can buy so this can be difficult at times. I’ve been making this soup a lot because it’s easy to make, fast, I can use whatever veggies I have and I feel like my family could benefit from the immune boosting properties in the soup. It’s a win in every way! Let me know what your go to meal is these days in the comments.

Enjoy my recipe and please tag/mention me here or Instagram if you make it. If you haven’t already followed me on YouTube I would truly appreciate your support.  Please Like and Subscribe to my channel. Don’t forget to stay connected with me across social media as well. Stay Healthy my friends!

Light & Love,

Debbie

~VeganMommyDee~

Delicious Chickpea & Veggie Burger Recipe

I hope everyone is doing well! We’re entering the holiday season already!!! Can you believe it? How are we in November already? For us Canadian’s we’ve already celebrated Thanksgiving and we have Halloween behind us as well now. For my friends in the USA Thanksgiving is approaching for you guys and all the goodies will soon be eaten.

As we head into a season of over consumption that tends to throw our health goals on the back burner. We attend social engagements and host parties for family and friends. This is a time of a whole load of “cheat days”! We can’t say no to all these comfort foods and the loving people who made them. It’s definitely a difficult time and will power is at an all time low.

I don’t like to say no to goodies during the holiday season but I do try to balance my diet on a whole. I will eat super clean and indulge on a few treats or calorie rich foods at parties. I feel like if over all your eating really healthy then it’s not terrible to enjoy the season fully.

One of the things that I’ve already started to do is make as much as possible homemade. Veggie burgers are a wonderfully easy lunch or dinner but boy do they pack in the calories for each little patty! I started thinking I should just avoid eating them during this time because they weren’t as healthy as I originally thought. Then I thought to myself hey wait, I can make my own and then I can control what’s in them! That decision was the best thing I’ve done in a long time. I’ve now created some pretty epic burgers now!

Below is my latest healthy burger recipe. It’s a Chickpea & Veggie burger that’s loaded with nutrition! No mystery ingredients in these healthy burgers. My burgers are made with whole foods and I use gluten free oats in my veggie burgers as well. If you follow a gluten free diet then I got you covered too. Hurray!

If you want to see me make these veggie burgers then check out my latest YouTube video. I’ll add a link below to my channel. If your not already Subscribed to my channel please consider doing so now. Please also share my videos with anyone you know that might find them helpful. I truly appreciate your support. I’ll be posting new healthy recipes this month that will be especially helpful during this holiday season. We all need a little help sometimes and I have your back. Together we can stay on track with our health fitness and wellness goals! We’ve got this! Here’s my recipe below, enjoy!

CHICKPEA & VEGGIE BURGERS

Ingredients:

– 2 cups canned chickpeas

– 2 cups mixed frozen veggies

– 1 cup cooked brown rice

– 1 cup oats flour

– 2 Tbsp. flaxmeal

– splash of coconut aminos

– 1 red bell pepper

– seasonings of choice. I used paprika, garlic, salt & pepper, and chili powder.

Method:

1. Process the chickpeas and pepper and then transfer them to a bowl.

2. Slightly process mixed cooked veggies & flaxmeal.

3. Add the veggies to the Chickpea mixture. Add seasonings & combine well.

4. Slowly add the oats to the mixture a little at a time. Mix well.

5. Place in fridge to set for 2 hour or at least 20 minutes if your in a hurry.

6. Place scoops of the mixture on a non stick cookie sheet or use parchment paper on the pan. Mold them into patties.

7. Bake at 375 for 25-30 minutes. Flip them half way through.

Enjoy!

Have a wonderful day everyone & upcoming week!

Health, Joy & Positive Vibes,

Debbie

~VeganMommyDee~

Quick Meals!

I’m often making quick meals on the go. I feel like most people can relate. We’re all short on time and in a rush to make fast and easy meals. The hard part is creating meals that are healthy so we aren’t tempted to eat anything we can get our hands on. Worst still is grabbing takeout and fast food when we’re in a rush.

I find by sticking to some staple meals I’m able to quickly whip them together in no time at all. By always keeping staple items on hand at home it will make your life so much easier. I also make bigger batches of rice, baked oats and porridge so I have left overs for the next day. I love taking left over porridge to work for breakfast and then I add some berries to it and hemp hearts. That will keep me feeling full long and I wont have to spend money buying an unhealthy breakfast option on the go.

I always make extra sweet potato, white or yellow potatoes in my pressure cooker too. I just use the extra for lunch the next day for my hubby and I. I just add some seasoning to it and eat it with a hearty salad. It’s a simple, fast and nutritious meal!

I love making things like chia pudding in a Mason jar too. I make a few days worth of chia pudding and then we have the perfect breakfast for work or a great go to snack. I don’t have to worry about what to make because that meal is covered. Simple tips like this help keep us on track and because it’s so nutritious it will give us ample energy for our busy lives!

I’ve added below my new YouTube video. It’s another What I Eat in a Day video This edition is Quick Meal Ideas that are healthy and super fast to create.

If you haven’t already Subscribed to my channel please do. I’d greatly appreciate the support. Also don’t forget to follow my blog for future posts and follow me across social media.

Have a wonderful weekend everyone!

Health, Joy and Positive Vibes,

~ Debbie

Chickpea & Herb Summer Salad

I’m hanging on to Summer until the very end! It’s too short! I also love how we tend to crave simpler food dishes during the summer. I’m loving cold chickpea and herb salads these during these summer days. Simple and healthy! I’ll be sharing one of my latest simple summer salads in today’s post. A few people messaged me asking for the recipe so I’ll just post it here for everyone. It’s so super easy and takes very little time to make.

Chickpea & Herb Summer Salad

Ingredients:

  • 1 can of Chickpeas

  • 1 cup of parsley, chopped

  • 1/2 cup cherry tomatoes cut in half

  • 1 tbsp hemp hearts

  • 1/2 cup Apple Cider Vinegar

  • Drizzle of Olive oil

  • Salt & Pepper

  • 1 tbsp of minced garlic or you can use garlic powder as an alternative

  • 1 bell pepper, chopped

  • 2 cups of Fresh Spinach

  • Method:

    1. Drain and rinse your chickpeas

      Add them into a large bowl

      Chop up your parsley, garlic, tomatoes and bell pepper

      Toss the chopped ingredients into the bowl except the parsley

      Toss in the Apple Cider Vinegar and drizzle in some olive oil as well.

      Mix the ingredients well

      Add in the parsley and fresh spinach to the salad

      Season your salad with Salt and Pepper

      Give the salad another toss

      Sprinkle the hemp heats onto the salad and serve!

    Enjoy!

    * This Salad can be made ahead and stored in the fridge. The longer it sits in the fridge the better it tastes. I suggest you only add the spinach in before serving however. It will get too wilted otherwise. I add my spinach in the morning before leaving for work if I’m taking it for lunch. Adjust the dressing measurements to your desire. If your oil free you can totally skip it in this recipe. I’ve eaten it oil free many times and it’s still great. *

    Have a wonderful day everyone!