Guilt free Mexican Lasagna!

Everyone loves a good Mexican dish but let’s face it, even though all that cheese and tortillas taste great, they don’t feel great, or look that great on us over time.  My job is to take those beloved flavors and veganize them.  While I am at it, let’s boost the nutritional content by adding lots of fiber, vitamins and nutrients from whole food ingredients.   This lasagna is easy to make, in total it’s about a half hour to fourth five minutes of you are moving slow. The flavors are pronounced, and the texture is that of a regular lasagna.  Made with affordable and seasonal ingredients, I hope you get a chance to make this.  

Mexican Lasagna


6 medium sized zucchini, sliced into 1/4″ noodles with a mandolin, brush lightly with safflower oil, sprinkle with sea salt.

Bake on 375 for about 12-15 minutes.

1 cup of TVP (textured vegetable protein) soaked in 11/2 cups of water. Set aside.

1 red onion, diced

3 cloves of garlic, minced

3/4 pound of green beans, trimmed and chopped

Sauté until tender.  

Add 1 cup of frozen sweet corn and the TVP and continue to stir until throughly hot.

Add 2 cups of roasted tomatoes

1Tbsp. Chili powder

1/2 Tbsp. Ground cumin

Sea salt to taste. Stir to combine shut off heat.

Get a 9X11 baking dish and brush with oil. Coat the bottom of the dish with some of the sauce mixture, then lay down a layer of noodles.  Repeat this process until you have used up all the filling and noodles.

Cover with foil and bake for 35 minutes on 350.

Slice into 12 slices, plate, enjoy with a salad for a super healthy and delicious whole food plant based dinner.


Vegan Yogi Chef

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