VEGETARIAN RECIPES WITHOUT CHEESE RECIPES

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VEGETABLE NO CHEESE LASAGNA RECIPE - FOOD.COM



Vegetable No Cheese Lasagna Recipe - Food.com image

This recipe came as a result of a period of time where I was unable to consume cheeses and still wanted something that resembled lasagna.

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6 serving(s)

Number Of Ingredients 16

9 lasagna noodles
1 cup red onion (diced)
4 teaspoons garlic
1 cup zucchini (diced)
1 cup yellow squash (diced)
1 cup carrot (diced)
1 cup mushroom (diced)
1 cup red pepper (diced)
1 cup broccoli (diced)
1 cup cauliflower (diced)
1 teaspoon italian seasoning
1/4 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon pepper
26 ounces tomato sauce (Classico Sweet Basil & Tomato)
2 cups chicken breasts (for topping only)

Steps:

  • In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and sauté for approximately 5 minutes add salt, pepper, Italian seasonings and sauce. Cook for 10 minutes.
  • Cook noodles to instructions on box.
  • Arrange noodles in a 9x9-inch pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
  • Bake at 375°F for 60-75 minutes check for veggie doneness.

Nutrition Facts : Calories 214.1, FatContent 1.2, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 1067.2, CarbohydrateContent 45.2, FiberContent 5.9, SugarContent 10.5, ProteinContent 8.5

VEGAN MAC AND NO CHEESE RECIPE | ALLRECIPES



Vegan Mac and No Cheese Recipe | Allrecipes image

A vegan version of macaroni and cheese, sure to please the whole family.

Provided by AZIAZEL

Categories     Main Dishes    Pasta    Macaroni and Cheese Recipes    Baked Macaroni and Cheese Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 12

1 (8 ounce) package uncooked elbow macaroni
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup cashews
? cup lemon juice
1?? cups water
salt to taste
? cup canola oil
4 ounces roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
  • Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
  • In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
  • Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

Nutrition Facts : Calories 647.5 calories, CarbohydrateContent 61.6 g, FatContent 39.2 g, FiberContent 5.2 g, ProteinContent 16.5 g, SaturatedFatContent 5.3 g, SodiumContent 329.3 mg, SugarContent 6 g

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