The Vegan Ferret

Vegan Food, Restaurants, Experiences from a Newly Vegan Ferret Lover

Weeks 8 & 9 – Vegan Lasagna, Vegan Enchiladas

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I’ve been so busy lately it’s been hard to keep up with posting, but in the last two weeks we have made so many delicious meals!  I’ve picked my two favorite to share with you: both originals by moi, both incredibly tasty and vegan!

Vegan Lasagna

So we live in a one-bedroom apartment and are still acquiring all of the things we need to adult properly.  We did not have a lasagna pan, which resulted in using two mini rounds to make our lasagna.  This made things a little difficult as far as fitting the noodles and the end result was a little messy, but it tasted great and that’s all I care about!  It’s as satisfying as the lasagna you remembered, with a hearty meat(less) sauce, creamy vegan ricotta and mozzarella, and yummy veggies and white beans for added nutrients and variety.

This recipe makes two 10-inch rounds and there will be some leftover sauce and noodles (which I just made into a pasta and ate as is).  It probably would be a lot easier in a regular old lasagna pan, so feel free to not follow our negative example by not having the necessary kitchen tools!

What you need:

  • Olive oil
  • 1 (about 8oz) can of white beans (strained)
  • 1/2 cup broccoli (chopped)
  • 1/2 cup asparagus (chopped)
  • 1/2 cup onions (chopped)
  • 1 box lasagna noodles
  • 1 container of Kite Hill’s  Vegan Ricotta
  • Pasta sauce (recipe for the one I made below)
  • 1 package Trader Joe’s Vegan Mozzarella Style Shreds (any will work, but we were pretty happy with this brand)

Pasta Sauce:

  • Olive Oil
  • 1/4 – 1/2 cup onions (depending on your onion obsession – I used 1/2 cup)
  • 1 (8oz) can of tomato sauce
  • 1 (8oz) can of diced tomatoes
  • 1/2 (6oz) can of tomato paste
  • 1 package Light Life’s Smart Ground Meatless Original Crumbles
  • 1/2 cup sliced Portobello mushrooms
  • 2 tbsp minced garlic
  • 1/4 cup minced basil (fresh)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Dash of salt
  • Dash of pepper

Putting it together:

Pasta Sauce:

  1.  In a large pan, sautee onions in olive oil until translucent.
  2. In a separate pan, cook meatless crumbles according to the package directions.
  3. Stir in tomato sauce, diced tomatoes, paste, and crumbles (when ready) to onions.
  4. Stir in sliced mushrooms, garlic, basil, and other spices.
  5. Let simmer for about 20 minutes, stirring occasionally.
  6. Taste before adding to lasagna to make sure it’s to your liking – add in spices as appropriate!


  1. Cook lasagna noodles according to box directions.
  2. While waiting for the pasta to cook, sautee onions in olive oil.  Once translucent, add in chopped broccoli and asparagus.  Layer bottom of lasagna pan (or whichever baking pans you can find) with vegetables and white beans.
  3. Add first layer of lasagna noodles over veggie/ bean mix.
  4. Add vegan ricotta crumbles, spread as much as possible, over lasagna noodles.
  5. Add sauce.
  6. Add noodles.
  7. Add cheese.
  8. Add sauce.
  9. Add noodles.
  10. Add sauce.
  11. Bake in the oven at 350 for about 30 minutes.
  12. Enjoy!  Even if it turns out messy like ours did, it will still be insanely satisfying.

Vegan Enchiladas

Yum, yum, yum!  I always get so excited about making and eating Mexican style food.  Before I went vegan, I made the best cheese enchiladas.  I have to give the credit to my mom for that one, since she gave me the recipe, but I have created my own vegan recipe which is perfect for dairy-free, meat-free enchilada lovers!  It has all the necessities – meatless crumbles, beans, veggies, cheesy replacements, and Serrano peppers and chiles for that spice!

Again, we used the two 10-inch rounds for this dish.  This also would have been easier in a rectangular dish, but it worked out okay in the rounds too.

What you need:

  • 1 package tortillas
  • 2 (10oz) cans vegan green enchilada sauce (it probably won’t say – just be sure to check the ingredients)
  • 1 (10oz) can vegetarian refried beans (make sure they’re also vegan!)
  • Dash onion powder
  • Dash garlic powder
  • 1 (4.5oz) can chopped chiles
  • 1/2 cup diced onions
  • 3 Serrano peppers
  • 1 cup mixed veggies (chopped – I used peppers, broccoli, cauliflower, zucchini, squash)
  • 1 package Light Life’s Smart Ground Meatless Original Crumbles (love this stuff!)
  • About 4-5 slices of Field Roast’s Chao Tomato Cayenne slices
  • About 4-5 slices of Follow Your Heart’s Pepper Jack style slices

Putting it together:

Refried Beans:

  1. In a small pot, put can of refried beans and about a third of the can of chiles.
  2.  Add 1 diced Serrano pepper, a few of the diced onions, dash of onion powder and garlic powder.
  3. I would normally put hot sauce in my refried beans as well (Cholula of course), but we didn’t have any.  It was truly a tragedy.  If you have a love for spicy foods, I would suggest mixing some hot sauce into your beans as well.


  1. Use one can of enchilada sauce to cover the bottom of your pan(s).
  2. Take tortillas and add refried beans, meatless crumbles, sprinkle some veggies, onions and Serranos on there.
  3. Line those pans until there’s no more room!
  4. Place slices of Chao and Pepper Jack over enchiladas, making sure not to miss a single section of tortilla!
  5. Pour second can of enchilada sauce over enchiladas.
  6. Bake for about 30-45 minutes at 350 or until the “cheesy” slices look melted.
  7. Enjoy and then use all of your leftovers to make a massive vegan burrito…. yummmmmmmm.

Thanks for reading!  Hope you enjoy these recipes!

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