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Brazilian Inspired Vegan Lasagna

April 23, 2019

My first Sunday in Brazil, I had my first experience with Churrasco. I did not speak a word of Portuguese, so I did not understand what they were telling me we were going to do that day. Luckily one of my friends had called the people I was staying with, and let them know that I didn't eat meat or dairy. 


Churrasco is a barbecue. They usually get together with friends and family and have a bbq on Sunday afternoons, and grills lots of meat and eat lots of food. The family I was staying with were so kind to me and took good care of me those first few days. The woman of the house made me a vegan lasagna since I couldn't eat most of the other food that people had brought. It was a lasagna unlike any I had ever had. It was DELICIOUS! 


So I just had to share it with you. I made this for my husband and he loved it and even told his friends about it, which means its a keeper. 





2-3 Tablespoons olive oil

1 onion, diced

10 cloves garlic, minced

1 cup marinara

1 cup water

2 1/2 cups veggie crumbles (your favorite beef-like substitute) 

1 teaspoon salt

1 cup unsweetened almond milk

2-3 cups dairy-free cheese (I used Daiya) OPTIONAL

12 lasagna noodles



1. On a medium heat, add olive oil to your pan as well as your minced onions. Sauté for 3 minutes, then add the garlic and sauté for another 3 minutes. Stir in the veggie crumbles and sauté for 5 minutes. Add oil or water if needed to sauté. Add the water and marinara sauce, and cook for 15 minutes. Add the almond milk (or other unsweetened dairy-free milk) mix in, and turn off heat. 


2.  Bring a large pot of salted water to boil. Cook the lasagna noodles for 8-10 minutes or until they are al dente. Drain the noodles, and rinse in cold water. 


3. Preheat oven to 350 degrees F (180 degrees C).