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5
out of 5
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Vegan Treat for the Unsure and Hesitate Meat Eater,
May 15, 2009
Guest
Gracious52
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"Being vegan for about two years now has been hard for my family. Mostly they don't understand that it truly is a lifestyle change. So when my sister who is totally willing to embrace new things came to visit we decided to find a vegan lasagna recipe. I left out the cashews and added veggie shreds soy cheese. I must say that this recipe is FANTASTIC!! If you like sweet potatoes, which is personally my favorite vegetable, you will enjoy this. Tofu is a perfect substitute for ricotta cheese especially with rosemary, oregano, and cayenne pepper. My father who is a meat and potatoes eater through and through even complimented me for my work and said it was good. He even said he would eat it if I made it again. I think I might be getting through to the parentals :) I find with any recipe I make off this website, it becomes much larger than expected but that is alright with me. The recipe made a 9 X 13 and a smaller rectangle pan I don't remember the size... also by using a low sodium pasta sauce the veggie shreds made up for the missing salt in the recipe. Oh I also enjoyed the fact that I did not have to precook the noodles. Thank you for the wonderful recipe. It has been a hard transition for a person who loved a good vegetable lasagna with diary cheese and if anyone knows of a good vegan tiramisu please let me know I miss this dessert more than you could ever know.. Engine 2 Lasagna = absolutely delicious."
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5 of 5 people found this review helpful.
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