- "Definitely Jay Approved!"
- "I can't tell that this is vegan at all!"
- "The tempeh tastes exactly like ground beef!"
- "One of your better ones!"
1 small onion
1 package tempeh
1 teaspoon vegan Worcester sauce
1 teaspoon soy sauce
1 large bunch of fresh cooking greens (I used kale) or two packages frozen
2 jars tomato sauce
1/2 package no boil lasagna noodles
1 package firm tofu
1/4 cup nutritional yeast
2 cloves garlic
1 teaspoon onion powder
Servings: 6 generous portions
To make the tempeh meat sauce: Dice onions and cook over medium heat until translucent. Crumble the tempeh and add to the pan. Add the soy sauce and Worcester sauce and stir to coat the tempeh. Combine with the tomato sauce.
To make the tofu ricotta: Press the tofu to remove excess water. Crumble it into a bowl and add the nutritional yeast, minced garlic, and onion powder.
If you're using fresh greens, chop them up and heat them in a pan with a little water just to wilt them a bit.
Oil the bottom of your crock pot and layer the ingredients inside. Start with the tomato sauce, then a layer of noodles, followed by the tofu ricotta and greens and then start over again with the sauce. After you've placed the top layer of noodles pour the rest of the sauce on top. Cook on high for 1.5 hours or on low for 3 hours. Serve and enjoy!