For anyone watching and worrying it's too much work to make pasta, don't worry. Most store-bought pasta doesn't have eggs. Just check the ingredients. I've made tons of lasagnas since going vegan, and they're delicious and easy to make. And so many possible variations!
I love making home made pasta...especially ravioli, stuffed with my own soy grits. Making the soy bean chunks or grits is more work, but what a difference it makes. Also you can add homemade cooked "food processed" soybeans (no dehydration) to gluten flour, it makes a nice vegan meat with nutritional yeast and a bit of mushroom broth. Delicious. Thank you for this video, you always inspire me to try new things. 😘
Oh, and by the way, to make a lasagna without pre-cooking the pasta, we need to add a bit more than x2 the water requirements of the recipe. See Adam Ragusea's video for more info.
Pasta is NOT supposed to have eggs. It is only supposed to be flour (durum wheat semolina) and water. Nothing else. People started adding eggs to their homemade recipes to make it easier, a lot of people don't know how to kneed
You have lost soooooo much weight!!! Wow. Looking great! This recipe looks good. I'd have to make this on a day that I'm not working. Thank you so much for sharing. I live for your facial expressions and excitement lolol!!
Absolutely delicious. I liked it more than Marcella Hazan's classic recipe. It had more depth of flavor and the baking only made it better. As I am WFPB for health reasons I cut the oil to 2t for the batch and swapped in red lentils for half the TVP. This is absolutely becoming a regular at our house and I'm making a double batch soon to freeze. I only made the sauce since no lasagna noodles for me but I'm wondering about veg strips or just a topping for roasted veg or baked potato or cottage fries as a T2D semi cheat.
I have not seen your videos in a while and man!!! You have lost some weight and look better slimmer. I just want to say congrats and you are an inspiration.
I would really appreciate if some of the measurements was edited in using international units, so that non US watchers can understand what you're saying too. Looks great btw!
I'm sure the taste is good. I'm Italian and I'm not here to say "weeeeeh it's not lasagnaaaaah" but I can tell you the difference between this and Italian lasagna. In Italia lasagna in the North is made with a lot less of tomato sauce, it's almost dry and a lot of besciamella that is made simply with flour and milk so I guess it's easily veganizable with a plant milk. The sheet are WAY thicker and have spinach in it to make the pasta qreen. Try to use also semola di grano duro (durum wheat I think in English) You can try to do another style. Just Google lasagna Emilia Romagna. That is the region where lasagna is born
Hey man, lasagna freezes really well. So when you spend multiple days making a delicious lasagna, you might as well make a couple and freeze up some to throw in the oven later!
I am not vegan or vegetarian but I really enjoy your videos! The way you recreate meat products is super interesting and oddly satisfying. Lasagna looks amazing!
I’m not vegetarian or vegan but I’ve been interested for a while. You make this more accessible. This reminds me of the Emeril Lagasse lasagna I used to make years ago. Looks really great.
Looks amazing, Sauce! I often make my own pasta. It's quick and easy. I never boil it before building the lasagna though. In fact even when using store bought (most are plant based) dried pasta, I use them dry, no pre-boil. Using them dry, they absorb the moisture and the flavor in the lasagna.
A few tips from Italy: you don't need to put the lasagna sheets in hot water first, especially if it's a thin sheet, that makes it harder to maneuver. If you do however, you should also stop the cooking with an ice bath
@@carollen5601 I just like to make a simple rough with plain flour and vegan butter, then I slowly add unflavoured soy milk, making sure it's warm and adding a little bit at a time. If you add too much milk all at once it will clump, especially if it's cold! Then I season it with salt, pepper and freshly grated nutmeg, that's the base for any white sauce
@@SauceStache Holy crap. I just put it in the oven and the QC taste spoons blew me away. I've made Marcella Hazan's and was underwhelmed (note: do NOT post that on the NYT Cooking site. They will Lose. Their. Minds.) But this... Now I did sub half lentils and eyeballed some things but if this improves even the slightest in the oven it's going from outstanding to phenomenal. I'm already kicking myself for doing half a batch. I will post a real review as a separate comment so people see it. Thank you so much.
For the first time I used the lasagna pasta that you don’t cook first and used mushrooms,onion,carrott,eggplant and no cheese or fake cheese,olive oil !! I gave some of mine away .It was good but too much to eat or fit in freezer !! ❤❤❤
I'm not vegan but I watch your channel every time you come out with a new video but I didn't catch this 1 and it looks really good btw I could be vegan if I could eat like that lol fr tho 😂! I'm just surprised at how you make it so close to meat it kinda amazes me!!!
I think that's the most work you've spent on any dish-- but it looks like it was totally worth it! Maybe you could even incorporate the tofu cheese into the layers.
lasagna is really easy to veganize. But, don't use lentils or another bean as a meat replacement if you want to make something close to the traditional. TVP is great for this. Also, with that sauce you can make a sheppard's pie as well
GOOD EVENING SAUCYMAN! You know, I looked at the lasagna and I WONDERED if you were gonna used oatmilk with blended tofu to make a Ricotta lol. I figured it would work, the slight sweetness of the oatmilk and the slight graininess of the tofu working together to make a pretty close substitute to whole milk Ricotta. Didn't think you'd do it to make Mozz though lol.
Hi I am not a vegan, but I do not eat mammal meat, but I really find vegan recipes, very fascinating and have you ever gone to a Asian grocery store and seen dehydrated or dried tofu I have been using that as a protein addition to many of my recipes
Lovely..didnt have anywhere near access to your ingredients here in Alberta Canada 🇨🇦 without paying stupid amount of $$ ..however..can you please consider a fab recipe for a sheet pan lasagna?? I CHALLENGE YOU TO FIND RECIPES FOR US VEGANS!!!! 😢 Easily I found 1 recipe she's amazing for posting.....its Veganuary and looking for something easier especially to share with a carnivore partner... please 🙏 consider
Nice recipe, great ingredients, but I feel like it's overcooked. 2-3 hours of cookies bolognese then 1.5 hours in the oven... Any nutrients that were in there are probably gone. You can also hit the right flavours with less processing and cooking as well. 🤷
I will comment on all of your videos not only to boost your channel, but also to get what I want: I'm begging you please make a video recreating Meati. Its so damn good and I cant get it in my area. They are always sold out online so.... I've come to you. Please help me!
I used Lion Mane mushrooms as my meat replacement. I found the LM texture worked for me as the chopped up onion, celery and carrots complemented the dish.
Jeebus i only make Lasagna maybe twice a year because it usually takes 4 hours to make, 2 to 3 days is a no go. I can come dangerously close to this in my 4 hour version
As a non-vegan who loves vegan food and is eating vegan more than not. I can tell you based off the first frame of this video, even if i didn't know the title, that was a vegan lasagna. If anything, I mighta confused it for a very cheap frozen one.
When you’re feeling lazy make it with impossible beef and sausage! I also add canned fire roasted tomatoes, a stick of butter, 2 bay leaves, and red pepper flakes. Also instead of oat milk use coconut milk! Very rich and velvety sauce! My non vegan friends and family always asks for 2nds or pack some to take home!
Hey @SauceStash. Thanks for all the hard work you put into your awesome videos, I really enjoy watching them! Every time I watch your videos I begin wondering why you chose to be vegan? Was it a choice due to ethical concerns, was it health reasons, etc? Thanks again!
Been away from your Chanel by algorithmic mistake. I am just stoping into the comments to just tell you how much your style of cooking is fun to watch. I may have a different way to make the ragu sauce as an Italian lol, but I can see how full flavor this turned out to be. Great work man. You seam to be doing well and taking care of yourself witch is also inspiring. Keep them coming . Bravo
Suggestion on the bechamel (just a suggestion!) keep it simple, butter, flour, milk, salt, pepper and maybe a pinch of nutmeg or parsley. If you're adding stuff add it after you've made the sauce from the roux it makes it easier to keep it from going lumpy (especially if you've never made one before). But amazing job on the lasagne. I haven't tried it with lactic acid before or nutritional yeast in the dough I'll have to give that a go.
I’ve been watching ya for a few years now and I went to watch an old video and WOW you have become much slimmer and healthier looking. You’re doing great man!
Italian vegetarian here this recipe is awesome! I still eat lasagna it's just pesto lasagna it's soooo good you can't even imagine I challenge you to do a recipe of pesto lasagna!
