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Comfort Food: Vegan Lasagna

Comfort Food: Vegan Lasagna

This vegan lasagna recipe comes with a cool story. We found Engine 2 on Instagram (big shocker) and thought this was a good starting place for our quest for new vegan recipes. We gave it a try, and to our surprise it was delish! We’re Italian, and self proclaimed tough critics of lasagna (and ALL Italian food).

More about “The Engine 2 Diet:”

“Professional athlete-turned-firefighter-Rip Esselstyn is used to responding to emergencies. So, when he learned that some of his fellow Engine 2 firefighters in Austin, Texas, were in dire physical condition- several had dangerously high cholesterol levels (the highest was 344!)- he sprang into action and created a life saving plan for the firehouse. Everyone who followed Rip’s program lost weight (some more than 20 pounds), lowered their cholesterol (Mr 344’s dropped to 196), and improved their overall health.”

So without further ado, here’s a bomb.com vegan lasagna recipe:

This recipe serves 10-12, so brace yourselves for a party.

  • 1 onion, chopped

  • 1 small head of garlic, chopped or pressed

  • 8 oz mushrooms, chopped

  • 2 carrots, chopped

  • 2 red bell peppers, seeded and chopped

  • 1 can corn, rinsed and drained

  • 1 package firm tofu

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon oregano

  • 1 teaspoon basil

  • 1 teaspoon rosemary

  • 2 jars pasta sauce

  • 2 boxes whole grain, g-free or whatever you like , pasta noodles

  • 16 oz frozen spinach, thawed and drained

  • 2 sweet potatoes, cooked and mashed

  • 6 roma tomatoes, thinly sliced

  • 1 cup raw cashews, ground

    Preheat oven to 400 degrees. Saute the onion and garlic on high heat for three minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid in the pan. Saute the broccoli and carrots and for 5 min and add to the mushroom bowl. Saute the peppers and corn until just beginning to soften and add them to the veggie bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the veggie bowel and add spices.

To Assemble:

Cover the bottom of a 9x13 inch casserole with a layer of sauce and add a layer of noodles. Cover the noodles with sauce so the noodles cook in the oven. Spread the veggie mixture over the sauced noodles and repeat the process by covering with another layer of noodles and sauce. Add the spinach to the second layer and cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles and the last topping of sauce.

Cover the lasagna with thinly sliced roma tomatoes.

Cover with foil and bake for 45 min. Remove the foil, sprinkle with cashews , and return to the oven for 15min. Let sit another 15 min before serving.

We hope you enjoy this one as much as we did!

For this and other Engine 2 vegan recipes click here.

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