Filled with homemade cashew ricotta and tempeh "beef", this gluten-free and vegan zucchini noodle lasagna is a meal that the whole family will love. Gluten Free Diet, Gluten Free Healthy, Gluten Free, Gluten Free Recipes For Dinner, Gluten Free Dessert, Gluten Free Bread, Gluten Free Pancakes, Gluten Free Recipes For Dinner Crockpot
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: Herbed Ricotta : 1 batch cashew ricotta 2 tbsp fresh parsley, chopped 1 tbsp fresh chives, chopped 1 tbsp fresh oregano And so on.
Instructions:
Step 1. Preheat the oven to 375.
Next, Start by making the cashew ricotta according to these instructions. Once it resembles ricotta, add the remaining herbed ricotta ingredients and blend until herbs are well incorporated. Set aside until ready to use.
And then, Crumble up the tempeh in a bowl into small pieces. Mix in soy sauce, herbs, spices, and pepper. Heat cooking oil over medium heat in a heavy bottom pan. Add onions and garlic and sauté for 5 minutes, stirring frequently, until onions are fragrant and translucent. Add seasoned tempeh and sauté until tempeh is lightly browned. Remove from heat and set aside.
