Come with us to a Vegan Pic Nic in sun kissed France!
Imagine: golden fields, a river nearbye, the birds singings, a colourful tablecloth laid gently on a patch of gren grass under a big tree casting shadow on you and no cheese. You are in the most charming part of France, yet no dairy, or meat or fish or anything non vegan is laid in front of you on the plates...
Even the ants are super happy of this beautiful, creative, original vegan picnic, so watch out!
With this recipe we want to contribute to Virginie's fantastic idea: a vegan picnic over at her space Absolutely Green. Go over to her blog to discover which other recipes are laying on the green green grass! In the meanwhile, we hope you like this recipe!
The oginilar idea was taken from a recipe we saw over at the Fat Free Vegan Kitchen: the talented Susan made up there a lasagna using eggplant slices instead than pasta. Since our garden is overproducing zucchini, we took her idea and reworked it into this recipe, easy to carry around and tasty for vegans and not alike.
INGREDIENTS (yields about 4 servings)
-Zucchini, 600 grams
-Tomato Sauce, 2 cup
-Carrots, raw, 1 medium
-Onions, raw, 1 medium (2-1/2" dia)
- TVP, 0.5 cup
-Sun Dried Tomatoes, 10 pieces
-Nutritional Yeast, 4 Tbspn
With a potato peeler slice lenghtwise in long strips the zucchini.Using a food processor, cut up the carrot, onion and sund dried tomato.
Boil one full cup of water, adding in any spices you like and hydrate the dry TVP in it. Mix the hydrated TVP with the chopped veggies with the tomato sauce and any spices you like. I suggest adding some vegan powdered buillon as well for extra flavour.
Cover with the zucchini strips the bottom of a square or rectangular pan: the zucchini, if cut thinly, should cover the pan with two layers or else the Lasagna will not cut up well. Place some of the sauce on the zucchini and then add another two layers of zucchini before placing on another layer of the sauce. Continue until you have finished both the zucchini and the sauce. Top layer should be the sauce!
Sprinkle on top some nutritional yeast.You can either bake or microwave this lasagna! Microwave at about 750 W for about 13 minutes or bake a 220 degrees celcius for about 30. Eat warm!
P.S. You can easily add some flax meal in the tomato and veggie sauce. It does not add any srange flavour and add a lot of great nutrients! Enjoy!