Since I got a little heavy in yesterday’s post about body weight, image and happiness, I figured I’d keep it light and short today.
And don’t tell yesterday’s recipe, but: this one is much more exciting!
Going vegan this month has so far, been much easier and much more intuitive than omnivorous eating is for me.
However, last week, I was craving something really hearty. As a stress eater, I’m liable to cook up a triple decker grilled cheese if I’m feeling anxious and overwhelmed.
So, I decided to “vegan-ize” my favorite comfort food: lasagna.
This lasagna is simple, easy to make, and has the exact consistency of traditional lasagna.
What replaces the cheese? Cashew cheese! Cashew cheese is a vegan’s savior. It’s easy to make (once you’ve let your cashews soak, of course) and can be substituted into so many cheese dishes. This cashew cheese is seasoned with Italian herbs, so it works fabulously in this traditional Italian-American dish.
This lasagna has that rich tomato taste with a lovely butteriness that comes in from the roasted rutabaga slices.
It’s kind of a spin on my ever-so-popular sausage and kale butternut squash lasagna. It’s just a lightened up version.
I actually popped it into the freezer after I made it last week so that when I got home from Florida (yesterday), I could reheat it and have it for dinner.
If you’re meal planning for the week, this is a great option – and it lasts in the refrigerator for a bit longer than a meat dish would, since it’s vegan!
And here are some process shots to show how it’s layered and comes together easily:
The final result, pre-oven:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 12 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.