When many people think of vegans, they think of people eating plain fruits, vegetables, and grains. While raw foods do make up a substantial part of my diet, vegans like comfort foods too! This mock-lasagna is so yummy that my non-vegan boyfriend loved it just as much.
I adapted my version of this recipe from Cheap and Simple Vegan Recipes here, because while the recipe looked yummy, I try my best to stay away from soy. There are many reasons that people have for including or excluding soy from their diets, and I respect everyone's decision as their own. However, my experience with soy included tummy aches and odd hormonal changes due to unfermented soy's tendency to act like estrogen in the body, so I like to leave the soy out whenever possible!
1. Preheat your oven to 375 F.
2. When cooking the quinoa and lentils, I cook them in the same pot and with the same water merely for convenience, but if you prefer to cook them separately, that's fine too. Paige's way: Add 2 & 3/4 cup of water and bring to a boil. Add green lentils and cook covered on low/medium for 15 minutes. After 15 minutes, rinse and add quinoa to the pot. Cook for another 15 minutes covered.
3. In a separate, warmed pan, add oil. Chop the onion and saute until translucent.
4. Once quinoa and lentils are done, drain the pot. In the same, warm pot with lentils and quinoa, add Daiya, onions, salt, pepper, and basil. Stir until combined and the Daiya melts a little bit as to act as binding agent for the ingredients.
5. Slice both zucchinis lengthwise. These will act as your pasta "sheets". Don't worry about slicing them perfectly, but try to keep them roughly the same thickness.
6. In a 9x13 glass pan, spread a bit of the pasta sauce evenly. Arrange your zucchini slices in the sauce so that they cover the glass pan. To do this, you may need to cut some slices in half our fourths.
7. Sprinkle in some of the kale. As the next layer, use a few scoops of the quinoa-lentil mixture and spread evenly.
8. Continue alternating the layers in the following order: Pasta sauce, zucchini, kale, quinoa; until you've used all of your ingredients or run out of room in your pan.
9. Top with more Daiya (It gets so yummy and gooey in the oven!)
10. Bake, uncovered, for 35-45 minutes or until the zucchini is soft.
For vegans and carnivores alike, this recipe's simplicity makes it a great, weekend go-to meal that's a healthy alternative to regular fat-laden lasagna, and it's protein-packed!