Taco Lasagna: Gluten-free Vegan Recipe

Warm, savory, creamy, cheezy layers of zesty Latin-inspired casserole topped with cool, crisp, creamy, tangy veggies. Delish!

AirBrush_20180525134454

I mean, who doesn’t love tacos? Who doesn’t love lasagna? Put them together and you have family-pleasing, freezer-friendly, make-ahead, meal-prep’able, gluten-free, vegan deliciousness!

Ready for the recipe? Read on.

GLUTEN-FREE VEGAN TACO LASAGNA 

IMG_20180505_081026_699

Ingredients:

2 cup salsa (I used this)
1 pkg Beyond Meat Feisty Crumbles
3 cup marinara (or 1 28oz can crushed tomatoes)
2 pkg frozen corn niblets
1 Tbl cumin
1 Tbl chilli powder
1 Tbl garlic powder
1 tsp dried oregano
Salt and pepper to taste
1 pkg corn tortillas
1.5 pkg Chao Original Creamy Slices
1 cup Go Veggie Vegan Cheddar Shreds
1.5 cup Just Mayo
1 pkg Kite Hill Ricotta
2 limes (juiced)
* Shredded lettuce (optional)
* 2 tomatoes (diced)
* 1/2 cup Just Mayo (optional)
* 2 Tbl apple cider vinegar (optional)

Directions:

Preheat the oven to 375°F.

Add the crumbles, marinara (or crushed tomatoes), corn, and spices to a pan and cook — stirring often — on medium heat until heated through.

In a medium size bowl, stir together the Just Mayo, ricotta, and lime juice; mix well.

While the crumbles cook, spray a casserole dish with non-stick cooking spray, the spread a thin layer of salsa over the bottom of the pan.

Lay corn tortillas in a single layer over the salsa.

Spread 1/3 of the crumble mixture over the tortillas.

Lay Chao slices in a single layer over over the crumble mixture then top with a layer of 1/2 the ricotta mixture.

Top the ricotta mixture with a single layer of corn tortillas.

Spread another 1/3 of the crumble mixture over the tortillas, top that with a layer of Chao slices.

Spread the remaining ricotta mixture over the Chao slices then top with a final layer of tortillas.

Use the remaining crumble mixture to create an even layer on top of the tortillas then sprinkle with Go Veggie shreds.

Place the casserole dish in the oven And bake at 375°F for 30 minutes.

For best results, remove the baked lasagna from the oven, let cool for at least an hour (or refrigerate to use the next, or freeze for later use), then reheat at 375°F for 10-15 minutes.

* Optional: Mix Just Mayo and apple cider cinegar together to make a dressing then stir in the lettuce and tomatoes and top each slice of warm taco lasagna with the cool, crisp, creamy, tangy garnish salad. Yum!

What I Ate: Gluten-Free Vegan Edition

“But what do you EAT?” People ask when they discover my dietary restrictions. I am a dairy-allergic, gluten-intolerant vegan with dairy- and peanut-allergic kids. Food restrictions are rampant here.

But, really, though. What do I eat? I start my day off simply with tea and easily digestible whole foods grazed upon in a specific order that allows for a comfortable belly and a well-fueled day. My biggest meal — lunch — is leftovers, as I purposefully make extras for our dinner to allow for easy heat-and-eat lunches. Next, I sip some tea, have a plant-based dinner, then snack while watching a show with The Hubs. Scroll on down and see products and recipes from a typical day of food.

20171105_094031

5:50AM- Green tea and a banana Plain and simple is the way I have found I need to start my day. Banana seems to be the easiest thing on my tummy in the morning. So this is how I fuel my morning yoga.

20180420_062825

6:20AM- Green tea and raw almonds The banana provides a soothing base layer to my belly, so a handful of almonds can land right on top as filling fuel.

20180420_063040

8:50AM- Homemade kombucha and a Clementine I used to drink my “bucha”, as my kids call it, in the afternoon, but I’ve found mornings to be an even better fit for this probiotic powerhouse. (This day, I foolishly let the kids see me sipping… they stole half of my kombucha and my clementine. Scavengers!)

20180420_085350

11:40AM- Leftovers for lunch (Morrocan-style split pea stew with rice) There’s no real recipe for this slow-cooking but flavorful plant-based dish, beyond a crap-ton of herbs and spices simmered with some food staples. I added chopped onion to a large pot greased with olive oil then tossed in 5 cloves of minced garlic. I let that cook, then stirred in 5 chopped carrots, a handful of white mushrooms (chopped), 1lb of soaked split peas, a hearty dose of coconut aminos, and — after a few minutes — a container of vegetable broth. Then came the seasonings: salt, pepper, parsley, thyme, oregano, basil, garlic powder, onion powder, smoked paprika, coriander, chili powder, cumin, and a hefty helping of cinnamon. I let the mixture boil for 5 minutes, reduced it to a simmer, and let it cook until the split peas were tender. I served it over rice. (This would freeze beautifully and works great for meal prepping.)

20180420_114727.jpg

12:15PM- Green tea This is “rest time” in our house and, considering how active our days are, we ALL need it. The boys watch a show or play in their rooms while I sip my tea. It eventually descends into raucous, of course, but we keep trying!

20180420_124123.jpg

5:00PM- Lettuce wrapped taco with spiced corn Lentils + Beyond Meat Feisty Crumble make this gluten-free, plant-based taco filling. Lettuce cups serve as the shell for the taco filling, diced tomato, Go Veggie Vegan Shredded Cheddar cheez, and “sour cream” (Just Mayo mixed with apple cider vinegar.) For the side dish, I heated frozen corn with Earth Balance Soy-Free Buttery Spread, salt, pepper, garlic powder, chili powder, and cumin. Then I heated a bag of frozen riced caulifower. I mixed the warm veggies with chilled pico de gallo and served.

IMG_20180420_172421_567

8:00PM- Plentil chips This is my indulgence time. I don’t  (and can’t) eat many packaged foods or treats, so after the kids are in bed, this is my treat. I often nosh on popcorn or gluten-free vegan chips while lounging on the sofa catching up on shows and chatting with The Hubs. It’s my reward at the end of the day.

20180421_062651

This is what I eat in a day. What do you eat?

Gluten-free Chicken-less Noodle Casserole

Who doesn’t love a good crowd-pleasing, belly-filling, comforting casserole? Enter my gluten-free, vegan version of the childhood classic: chicken noodle casserole. Considering I found The Hubs hovering over the casserole dish scooping forkfuls of noodley goodness into his mouth during dinner clean-up, I’d call this recipe a win.

GLUTEN-FREE CHICKEN-LESS NOODLE CASSEROLE

IMG_20171204_192649_469.jpg

INGREDIENTS

Casserole Base:
1.5 box gluten-free rotini (or any style of gluten-free short cut pasta)
1Tbl Earth Balance
3 cup frozen mixed veggies

“Chicken”:
Olive oil drizzle
1/4 cup chopped onion
2 garlic cloves (minced)
1.5 cup oyster mushrooms (chopped)
1/4 cup water
2Tbl Better Than Bouillion No Chicken Base
1/2Tbl poultry seasoning (this one is gluten-free)
2tsp garlic powder (this one is gluten-free)

Creamy Sauce:
1/4 cup Earth Balance
2 cup gluten-free vegan creamy portabella soup 
Roughly 1 to 1 1/2 cup gluten-free flour
2 tsp Braggs Coconut Aminos
Salt and pepper to taste

Topping:
Vegan parmesan style shreds
Gluten-free panko
Cooking spray

DIRECTIONS

Preheat the oven to 375°F.

Boil the noodles according to package instructions.

Microwave the frozen veggies with Earth Balance until mostly thawed.

While the noodles cook and veggies warm, heat a drizzle of oil in a large pan.

Add the onions and mushrooms to the pan, stirring in the garlic once the onion has begun to soften.

Stir in the Better Than Bouillon, garlic powder, and poultry seasoning.

Let the mushroom mixture cook until the mushrooms are tender.

Deglaze pan with water.

Cook mushrooms until the water has evaporated.

Transfer the noodles, veggies, and mushrooms to a large casserole dish.

In the same pan that was used to cook the mushrooms, add Earth Balance and heat until melted.

Stir in the mushroom soup and aminos, then gradually whisk in the flour until a roux has formed.  (Use more or less flour depending upon how your roux thickens. Add a touch of non-dairy milk to thin if needed.)

Gently fold the roux into the casserole mixture.

Smooth the casserole flat then sprinkle parmesan style shreds and panko over top.

Spritz the topping with cooking spray.

Bake the casserole for 10 minutes then broil briefly just until the topping is golden.

Enjoy!

Dill Garbanzo Salad

Looking for a potluck dish that’s free from the top 8 allergens? On the search for a versatile vegan picnic dish that can go from side salad to sandwich stuffer? Meal prepping for the week and need a healthy, cheap menu item that can transition from packed lunch to snack to dinner? Hunting for a no-cook fiber-rich, protein-filled dish? Dill Garbanzo Salad!

img_20170205_080916_005

Canned garbanzo beans, celery, vidalia onion, soy-free veganaisse, lemon juice, dill, salt, and pepper are all you need to make this dish. Simply grab a big bowl and add in 2 cans of drained and rinsed garbanzo beans, 2 handfuls of cleaned and chopped fresh dill, 3 stalks of cleaned and chopped celery, 1 chopped small vidalia onion, 3/4 cup of Soy-free Veganaisse, the juice of 1 lemon, and salt and pepper to taste. Use a potato masher to combine the ingredients. Smash until roughly 2/3 of the garbanzo beans are crushed and the remaining beans are whole. Cover and refrigerate for 30 minutes or overnight.

After refrigerating, stir and taste to check seasoning before serving. Add more salt and pepper if needed, or sprinkle in some garlic powder if desired. If you want to add some extra zing, stir in a bit of juice from a jar of pickles and a couple of diced pickles immediately before serving.

DILL GARBANZO SALAD 

2017-02-05-08-28-59

Ingredients:

2 cans garbanzo beans (drained and rinsed)

3 stalks celery  (cleaned and chopped)

1 small vidalia onion  (chopped)

2 handfuls fresh dill (cleaned and chopped)

3/4 cup Soy-Free Veganaisse

Juice of 1 lemon

Salt and pepper to taste

* Optional: garlic powder to taste, dill pickle juice, and 2 diced pickles

Instructions:

Add all of the ingredients, minus the optional items, into a large bowl.

Using potato masher, crush the ingredients to combine until roughly 2/3 of the beans are smashed and the remaining beans are whole.

Cover the bowl and refrigerate for 30 minutes or overnight.

Before serving, stir and taste, seasoning with additional salt and pepper and/or garlic powder if desired.

For an extra flavor punch, stir in a bit of pickle juice from a jar of dill pickles and a couple of diced dill pickles.

Stuff it into a pita pocket, pile it into a sandwich, smear it on toast, roll it into a wrap, spoon it as a side dish, serve it on top of fresh greens, or scoop it into a Buddha bowl. However you use it, enjoy it!