Recipe of the Month: Tempeh Bolognese Lasagna

Check out this yummy recipe from local healthy delivery service, Prep To Your Door!

Sponsor: Prep To Your Door

Prep To Your Door is a time-saving subscription service that offers healthy, 100% organic, gluten-free and plant based, ready-to-eat meals. The meals are sourced primarily from local Texas farms, delivered in sustainable, zero-waste packaging that is later picked up from your home or office to be cleaned, sanitized and reused. To learn more about meal plans, the brand’s zero-waste mission and how to order, visit www.preptoyourdoor.com.

Tempeh Bolognese Lasagna

Image from Prep To Your Door.

First, make the tempeh crumble. While it’s baking, make the cashew “parmesan” crumble and herbed almond ricotta, and toss the zucchini squash in oil and pepper. Layer each component in a pan in the following order: 2.5 cups seasoned zucchini, 1.5 cups tempeh crumble, 0.5 cup of herbed almond ricotta, 1.5 cups of organic, store-bought or homemade Italian red sauce served hot or cold. Top with cashew “parmesan” crumble with fresh basil and enjoy!

Serves: 3-4 people

TEMPEH CRUMBLE

INGREDIENTS:

1½ lbs chickpea or soy tempeh

5 tablespoons sunflower or another high-heat oil

2 teaspoons Italian seasoning

2 teaspoons coconut or soy aminos

1 tablespoon tomato paste

1 pinch of salt

PREPARATION:

1. Use a food processor and PULSE tempeh only — don’t blend!

2. Toss tempeh crumble in oil until uniformly coated, and add in remaining ingredients, then toss evenly.

3. Lay out in a sheet pan and roast in a 400F degree oven in 10-minute increments, removing from oven each time to stir. (Should take about 30-35 minutes until nicely browned and roasted.)

HERBED ALMOND RICOTTA

INGREDIENTS:

5 tablespoons almonds

½ teaspoon fresh garlic

½ teaspoon Italian seasoning

½ teaspoon dried basil

½ teaspoon salt

4 teaspoons olive oil

5 tablespoons water

1 teaspoon lemon juice

4 teaspoons fresh basil

PREPARATION:

Blend all ingredients EXCEPT fresh basil on high, then STIR IN the chopped, fresh basil in the end.

CASHEW “PARMESAN” CRUMBLE

INGREDIENTS:

3 tablespoons unsalted cashews

2 teaspoons nutritional yeast

1 pinch garlic powder

1 pinch onion powder

1 pinch salt

PREPARATION:

Pulse all ingredients in a food processor to a fine dust. (Make sure to pulse or it will turn into a paste.)

ZUCCHINI SQUASH

Chop 2.5 cups of zucchini squash and toss with 3 teaspoons of olive oil and 1 teaspoon of pepper.