Whole plant|Oil-free|High protein|🎃Pumpkin walnut lasagna 🎃 #shorts

Whole plant|Oil-free|High protein|🎃Pumpkin walnut lasagna 🎃 #shorts

Whole plant, oil-free and high protein｜Pumpkin walnut lasagna
It’s a lot of fun to play with various traditional dishes using plants. After cooking, your hands will be filled with the delicious aroma of vegetables. The recipe comes from the daughter of cardiologist Caldwell Esselstyn, whose family are all-plant practitioners. This oil-free version of lasagna is especially suitable for friends who have three high-fat diseases or are trying a low-oil diet.

Ingredients:
🎃Pumpkin Puree🍅Red

Sauce – 2 cans of additive-free chopped tomatoes + 1 spoon of oregano leaves + 1 spoon of thyme + 1 spoon of garlic powder + 1 spoon of onion powder + 4 spoons of chopped fresh basil leaves (if not available, you can use dried Chopped basil leaves)

🫑 Colorful vegetables – half an onion + 4 slices of minced garlic + 2 small zucchini or 1 large zucchini sliced + 1 red bell pepper + some sliced mushrooms + any bowl of green leafy vegetables + 200 grams of beans + 1 spoon of pepper and a little salt🧈Vegan

ricotta cheese – a whole block of tofu + 50 grams of walnuts + 4 spoons of chopped fresh basil leaves + 1 spoon of oregano leaves + 1 spoon of thyme + juice of half a lemon

Method:

1. One The amount of pumpkin, steam it into puree and set aside for later use
2. Add the chopped tomatoes without adding any additives to the soup pot, then add the remaining red sauce ingredients, stir evenly and heat slightly for later use
3. Add a little water to the pan, add all the colorful vegetables, and cook Cooked
4. Add all the ingredients for the vegetarian cheese in a food mixer and beat slightly until cheese-like (do not beat too finely) 5.
Add the vegetarian cheese to the pan and colorful vegetables and stir evenly
6. Start laying out the plate, standard The lasagna pan is 9×13 inches. Start with a layer of red sauce as the base, then a layer of gluten-free lasagna, then a layer of vegetable tofu cheese, then red sauce, then pumpkin puree. Spread the lasagna noodles again and repeat the above steps until the baking sheet is full.
7. Finally, sprinkle nutritional yeast, chopped fresh basil leaves, add a little chopped walnuts, and wrap it in environmentally friendly tin foil.
8. Bake in the oven at 180 degrees for about 40-50 minutes, and you can enjoy it. It will take shape after a while in the refrigerator and can be portioned for weekday lunches.

enjoy!

#vegan #lasagna #pumpkin #pumpkinrecipes #shorts