vegan recipe

Fall Comfort in a Dish: Spinach Pumpkin Lasagna Recipe

This Spinach Pumpkin Lasagna recipe is the perfect dish to enjoy during the cozy autumn season. Layers of tender lasagna noodles, creamy pumpkin puree, and savory spinach come together to create a satisfying and flavorful meal that’s perfect for the cooler weather. The lasagna is made with a rich and creamy sauce, made with a blend of all plant based ricotta cheese, mozzarella, and Parmesan, creating a decadent and comforting dish with a vegan twist. Whether you’re looking for a cozy dinner to share with loved ones or a make-ahead meal for the week, this Spinach Pumpkin Lasagna is sure to be a hit.

INGREDIENTS

  • 10 lasagna noodles

CRUST:

  • ½ Tbsp olive oil
  • 6 ounces spinach (from 1 bag spinach)
  • 1 (15 ounce) container ricotta
  • 1 Tbsp vegan egg (or egg whites)
  • ½ tsp garlic powder
  • ½ tsp salt
  • Freshly ground black pepper

PUMPKIN LAYER

  • 2 (15 ounce) cans pumpkin puree
  • ½ cup unsweetened almond milk
  • ¼ tsp cinnamon
  • 2 Tbsp sugar
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 tsp allspice
  • 1 tsp of salt
  • 1 tsp red pepper flake

CHEESE LAYER / GARNISH

  • 3 cups shredded plant based mozzarella cheese, divided (approximately 12 ounces)
  • 1 cup grated plant based parmesan cheese
  • Fresh chopped parsley

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Grease a 9×13 inch baking pan with nonstick cooking spray.
  2. Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet and set aside.
  3. In a medium pan over medium high heat, add ½ tablespoon olive oil. Cook the spinach, season with a little salt and pepper and cook until spinach wilts down. Once ready, set aside and allow too cool for a minute or two.
  4. In a small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
  5. In a large bowl, add pumpkin, milk, sugar, cinnamon, nutmeg, ginger, allspice, salt and pepper. Mix until fully combine.
  6. To assemble the lasagna, spread 1 cup of pumpkin mixture over the bottom of the baking dish. depending on the side of your baking pan, place 4-5 of the cooked lasagna noodles on top of the pumpkin spread. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with shredded mozzarella.
  7. Next, add 1 cup of the pumpkin mixture on top of the mozzarella and then sprinkle with parmesan cheese.
  8. Repeat layers once more with remaining ingredients. You should finish the top with the pumpkin spread and top with remaining shredded mozzarella and parmesan cheese.
  9. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit.
  10. When ready, remove from the oven. Let it cool down for 10 minutes. Garnish with extra parmesan (if desired) and either chopped parsley. Cut and serve and enjoy.
  11. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

The Best Plant-Based Beef Patties You’ll Ever Eat

Looking for a tasty and healthy alternative to traditional beef patties? Try this Plant-Based Beef Patties recipe! Made with simple ingredients like plant based ground beef, and spices, these vegan patties are packed with protein and flavor. Whether you’re a vegan or just looking for a healthier option, these plant-based patties are a delicious and satisfying meal option. Plus, they’re easy to make and perfect for meal prep. Don’t let the steps intimidate you, the best feeling comes after you take the first bite into the patty once they are ready. Give this recipe a try and enjoy a flavorful and nutritious meal today.

INGREDIENTS

CRUST:

  • 2 ½ C organic all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp curry powder 
  • ½ tsp turmeric powder
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • 1 C salted butter
  • 1 C unsweetened Almond milk
  • 1/2 tsp sugar

BEEF FILLING:

  • 1 lb. plant based ground beef
  • 2 Tbsps Extra virgin olive oil
  • 1 scallion, chopped
  • 1 small onion, chopped
  • 2 scotch bonnet peppers, minced
  • 2 garlic cloves, minced
  • ½ cup vegetable stock
  • ½ tsp ginger powder
  • 2 bunches fresh thyme sprigs
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 Tbsp browning
  • ½ teaspoon vegetable bouillon base
  • Pinch of red pepper flakes (optional if you want it extra spicy)

INSTRUCTIONS

TO MAKE THE CRUST:

  1. In a large bowl, add the flour, baking powder, sugar, curry powder, turmeric, parsley, and thyme, whisking them all together until combined.
  2. Add the butter and combine together until the mixture becomes crumbly.
  3. Pour the milk into the dry mixture and stir until the dry ingredients are moistened. NOTE: You can use one hand to stir together here. (Add 1 Tbsp of milk if the dough is still dry)
  4. Form the dough into a ball and wrap it in plastic wrap and flatten it slightly and place in the refrigerator at least 1 hour.

MAKE THE FILLING:

  1. In a bowl, add the ground beef, salt, black pepper, onion powder, smoked paprika, garlic powder, ginger powder, and red pepper flakes, mixing everything together until meat is coated in seasonings. 
  2. In a medium skillet over medium-high heat, add the oil, heat for 1 minute. Add the minced garlic and scotch bonnet pepper, cook until fragrant and translucent. Add the ground beef mix and stir until the meat begins to change color a bit. Add in thyme sprigs, continue to stir (and breakdown the meat with a wooden spoon) to ensure that it cooke through well and becomes small pieces. Reduce the heat and let it simmer for 5-6 minutes.
  3. Add vegetable stock, browning, beef stock, red chili flakes , and let the meat continue to simmer for another 20-25 minutes or until the beef is cooked through fully and brown in color.
  4. Once ready, set aside and let this cool down.

ASSEMBLY

  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Remove the dough from the refrigerator and place on a lightly floured surface, rolling it out (see picture above). Cut into medium circles.
  3. Lightly brush water one one half of your dough (this will help the dough close together when folding). On the other half of the dough, add 2 Tbsps of the beef filling and carefully fold the dough in half (see picture above) Using a folk, press around the edges down and using a fork. Repeat until all patties are made.
  4. Bake in the oven 20-25 minutes, or until golden brown and the crust looks crispy.
  5. Once done, remove from the oven and let them cool for a few minutes. Enjoy
  6. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Breakfast Avocado Toast: A Delicious Way to Start Your Day

Looking for a quick and easy breakfast option that’s both delicious and nutritious? Try this Avocado Toast recipe! Simply toast a slice of bread, some fresh avocado, and sprinkle with your favorite toppings for a satisfying and flavorful meal. Avocado Toast is packed with healthy fats, fiber, and protein, making it a perfect way to fuel your day. Whether you’re in a rush or just looking for a tasty breakfast option, this Avocado Toast recipe is sure to become a go-to. Give it a try and start your day off right!

INGREDIENTS

  • 2 slices cinnamon raisin bread
  • Vegan cream cheese
  • Just eggs (or choice of vegan eggs)
  • Salt and black pepper for taste
  • 1 ripped avocado

INSTRUCTIONS

  1. Toast the slices of bread.
  2. Cook the just eggs – Add salt and pepper for taste
  3. Remove the skin and seed from the avocado then slice (see photo above)
  4. Build your toast with cream cheese, eggs, avocado.
  5. Top with micro greens. Add salt and pepper for taste.
  6. Serve and enjoy. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.