Vegan Teriyaki Fish Burger

Hi Savvys,

It’s the new year and if you are looking to incorporate more plants into your diet, I’ve got an easy vegan teriyaki “fish” burger that you can add to your repertoire to use all year long.  This burger is so flavourful, easy to make and is a crowd pleaser.  Pair it with a bun for a burger or use this tofu as a topping on a salad, curry and even rice!

If you make this recipe, don’t forget to share it and tag me @thesavvypantry!

Now set forth and be savvy!

Ingredients – Teriyaki Marinade

  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 tbsp brown sugar
  • 1 tbsp Bull’s eye BBQ Sauce
  • 1 tbsp rice wine vinegar
  • 1 clove of garlic, minced
  • 1-inch nub of ginger, grated

Ingredients – Spicy Slaw

  • ½ cup vegan yogurt
  • 2 tbsp sriracha (or Asian hot sauce of your choice)
  • 1 tbsp pickle brine (or can use lemon juice)
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup red cabbage, sliced
  • 1 cup green cabbage, sliced
  • 1 green onion, sliced

Ingredients – Burger

  • 4 burger buns of your choice
  • 1 Block of Extra Firm Tofu, divided into 4 blocks
  • 3 tbsp flour
  • 2 tsp ground flax seed
  • 6 tsp hot water
  • 3 tbsp panko bread crumbs
  • 1 tbsp Furikake (or 1 tbsp toasted black and white sesame seed)
  • 1 tbsp oil

Ingredients – Mushroom Topping

  • 1 package oyster mushroom (150 g)

Directions for the Marinade

  1. Cut the block of extra firm tofu into equal squares
  2. Place the tofu into a heat safe container
  3. Add all of the ingredients for the marinade to a small pot
  4. Heat the marinade mixture over medium heat until it just comes to a roaring bubble, about 5 minutes
  5. Take the mixture off the heat as soon as the marinade bubbles
  6. Pour the marinade over the tofu blocks and set aside to marinate while you continue preparing the rest of the ingredients – ideally let this marinade for minimum 1 hour in the fridge – if you can, overnight is ever better.

Directions for the Spicy Slaw

  1. In a large mixing bowl, mix together the vegan yogurt, sriracha, pickle brine, granulated garlic, granulated onion, salt and pepper until well combined
  2. Add the cabbage and green onion to the sauce and toss until well combined
  3. Set aside until it’s ready to assemble your burger

Directions for the Tofu

  1. Preheat oven to 400 degrees
  2. Set up a dredging station with 3 bowls:
  3. Placing the flour into 1 bowl
  4. Combine the flax seed and hot water in a 2nd bowl
  5. Mix the panko breadcrumbs and Furikake in the 3rd bowl
  6. Dip each piece of tofu into the flour mixture until well coated, then into the flax mixture to create a binder and then finally into the panko mixture until the tofu is completely crusted
  7. Set each piece of tofu onto a wire rack over a baking sheet
  8. Reserve the rest of the marinade for the mushroom topping
  9. Using a pastry brush, brush oil onto the top and bottom pieces of the tofu, reserving the remaining oil to cook the mushrooms
  10. Bake the tofu for 20 minutes, flipping them over halfway through

Directions for the Mushroom Topping

  1. Wash 1 package of oyster mushrooms, peeling the large mushrooms into smaller pieces from the head down to the stem of the mushroom
  2. In a medium sauce pan, heat the remaining oil from the tofu over medium-high heat until the pan gets hot, about 1 minute
  3. Add the mushrooms to the pan and sautee until they start to get some nice color on them, around 5-7 minutes.  A tip to help them develop their caramelization is to not move the mushrooms too much, tossing them only occasionally so they get a chance to brown on each side
  4. Let the mushrooms cook down until they are half their original size
  5. Add in the rest of that tofu marinade and cook down until the majority of the marinade down until it has reduced and you’re left with a glaze on the mushrooms, about 3-5 minutes
  6. Take the pan off the heat and set aside until assembly

Directions to assemble the burger

  1. Starting with your buns (toasted if you like), place a mount of slaw on top of the bottom of the bun
  2. Next, place a piece of your baked tofu on top of the slaw
  3. Top the tofu with some of the mushroom mixture
  4. Serve with your favourite sides!
  5. You can also use the tofu in a salad or bun-less for a low-carb option!

Vegan French Toast with Little Northern Bakehouse

Hi Savvys,

With the holidays right around the corner, I wanted to share an easy recipe you can include with any holiday breakfast or brunch!  I’ve partnered with Little Northern Bakehouse who is sponsoring this post to bring you a super easy, gluten free vegan French toast recipe.

I love using the Whole Grain Wide Slice Gluten Free Bread in this recipe as it is both sturdy enough for frying and soft enough to absorb all of the French toast goodness. 

Little Northern Bakehouse products are certified gluten-free, allergy-friendly (peanut and nut-free), non-GMO, and plant-based, making it suitable for any lifestyle.   They can easily be found in your freezer section of the grocery store and in most natural food retailers.  They are also certified as Glyphosate Residue Free and display the Bio-Checked Non-Glyphosate Certified seal, ensuring that consumers can feel confident that Little Northern Bakehouse products use third-party testing to confirm the absence of this chemical which The World Health Organization classifies as a “probable carcinogen,” or cancer-causing substance.

Now set forth and be savvy!

Preparation time: 5 minutes

Total Time: 15 minutes

Makes 3 servings

Ingredients

Directions

  1. To a blender, add all of the ingredients except for the bread.
  2. Blend until smooth
  3. Add the mixture to a wide bowl
  4. Set your frying pan to medium heat.  I used a griddle and set it to 350 degrees.  Melt butter on frying pan or griddle.
  5. Dip each slice of bread into the tofu mixture, ensuring both sides are coated
  6. Cook for 2 minutes on each side and serve with your favourite toppings.

Cookie Dough Energy Balls

Hi Savvys,

This pregnancy has been so different when compared to my first – I have more aches and pains, less energy, felt more nausea in the first trimester, to name a few symptoms.  I am also craving more sweets than before, which is very new because I usually prefer savoury snacks.

Because I strive to have healthy treats in the house, I decided to make this Cookie Dough Energy Ball recipe to have readily available in the fridge and freezer for all of those mid-afternoon sweet cravings.  These are especially delicious alongside a matcha or raspberry leaf tea (to help prepare for birth).  Ezra even loves these, calling them “cookies”, so the name is well suited!

Usually energy balls require nut butters, but I wanted to make something more accessible with things I had already in my pantry, such as whole roasted cashews, oats and mini chocolate chips.

Try out this recipe and be sure to have a stash in the freezer for when you’re also craving something sweet, but healthy!

Now set forth and be savvy!

Makes about 20 energy balls

Ingredients

  • 1 cup unsalted cashews (roasted or unroasted, use whatever you have on hand)
  • 3 tbsp maple syrup
  • ½ cup almond flour
  • ¼ cup rolled oats
  • ¼ cup mini chocolate chips

Directions

  1. Start by creating the base, which is essentially a cashew butter.  In a food processor, add the cashews and maple syrup and process until a smooth butter forms, about 1 minute
  2. Add in the rest of the ingredients except for the mini chocolate chips and process until a dough forms
  3. Once a dough forms, you can either mix in the chocolate chips by hand or pulse them into the dough just until incorporated
  4. Using a mini cookie dough scoop, make the energy balls by rolling them out in your hand
  5. Store in the fridge for up to 1 week or in the freezer for even longer (we usually ate them up in a month!)

Dream Kitchen Renovation Details and Reveal

Hi Savvys,

I am finally getting around to putting together a blog post about the details around our kitchen renovation that we completed back in September 2021. 

I am so happy that we finally did it after living in our small 1100 sq foot townhouse for over 5 years.  Originally, since Milton, Ontario was seeing huge increases in sale prices of homes, especially in townhomes , we were looking to upgrade our home during the pandemic.  However there were so many bidding wars and even if we were able to sell our house, it was very hard to find a home that we wanted to upgrade to.

The pandemic allowed us to save loads of money we would have otherwise used for travel and decided to invest it in our kitchen and our home when we decided to stay, at least for a little bit longer.  Even though Ezra was only a year old when we started construction, as well as us working from home full time. he actually adapted really well and it worked out for us in the end. We had set up a little station where we were able to to live on the top floor and utilize our bedrooms as different play stations for him.  I was especially proud because out of the 6 weeks that it took to complete our kitchen renovation, I was able to make the majority of our meals at home – I think we only ended up ordering once or twice during the entire process!

Check out our rennovation vlog here

See below for the details of our before and after!

Our Old Kitchen:

The original layout of our kitchen wasn’t very optimal – there was a wall that created a hallway from our front door to the dining room / living room area.  The kitchen itself had dark cherry wood cabinets and had a kitchenette that faced the front of the house.  The space wasn’t optimal as we hardly ever used the kitchenette and there was a lack of sufficient pantry space so we had a large 5 x 5 Ikea Kallax unit that I got of Kijiji to hold all of our kitchen necessities. The floors were also very dated and overall the kitchen wasn’t really my style. Honestly, when we had originally bought the house, I had certain things on my wish list and literally nothing on it was met, so this kitchen was really getting on my last nerve especially spending so much time in it during the pandemic.

Originally I was going to DIY and paint the cabinets white and change the counter tops ourselves, however the space itself was still not an optimal layout and we decided that we would just invest in a rennovation as it would increase the value of the hosue, whether we were going to sell or rent it – either way, it was a plus!

The Interviewing Process:

I knew I wanted a farmhouse inspired kitchen with gold elements as well as a large farmhouse sink.  Luckily for me, this is the style of most modern kitchens so when we were researching contractors, it was very easy to show them inspo photos for a quote.

We started the research for a contractor in May 2021 and had received quotes from 4 companies with the description of our dream kitchen in mind.  We received a range from $30K to $80K for what we wanted to accomplish. 

This included a full demolition, knocking down walls as well as changing our floors.  The best advice I received when we interviewed different companies was that you didn’t want to necessarily go with the cheapest or the most expensive, and to choose the company where you could build a good relationship with.

In the end we decided to choose Eureka Kitchen & Bath for those reasons.  They ended up being mid range and we decided to choose them because we got along really well with our designer, Annie.  Annie really brought our vision to life and we worked together to incorporate things that were both functional and decorative as well as practical for our growing family.

Our New Kitchen:

The majority of the materials were included in our quote and I liked how the cabinets were also made locally in their facility in Oakville.  The only materials that were not included was the flooring and light fixtures – however the flooring company, Milton Factory Tile Depot did give us a great discount.

We had implemented some upgrades, such as removing our popcorn ceiling, installing pot lights as well as lights under the cabinets, which was well worth it because it really helps to elevate the kitchen.

Originally we wanted a subway file for the backsplash, but decided to go with a herringbone pattern which I think elevates the look of the kitchen even further. We also upgraded our hood range (no more microwave for us! That’s right, we do not have a microwave in our home) and installed a drink station which is perfect for our family.

Our budget in the end was $50K and the kitchen cost us under $45K.  We are very happy with the end results and even almost after a year later, the kitchen still feels very new and fresh!  Can’t wait for our next potential renovation!

Products in our new kitchen:

Dining Room Chandalier

Kitchen Island Pendant Lights

Side Table

Wishbone Dining Room Chairs

Spice Racks

Round Mirror

Learning Tower

Don’t forget to check out our video for the full reveal!

Now set forth and be savvy!

Vegan Coconut Energy Clusters with Aquafaba

Hi Savvys,

Having healthy snacks around the house for me is key to ensuring we don’t buy junk food impulsively.  I created this recipe after seeing so many people rave about the Costco coconut clusters and knew I wanted to try making it for myself.  I’ve never tried the Costco version, but I’m sure mine stands up to it well!

This recipe uses aquafaba (a.k.a bean water) as a binder along with chia seeds.  I always have an abundance of aquafaba in the freezer from when I cook dried chickpeas, so I make a conscious effort to try to use it up.

These clusters are a perfect road trip snack and stays crunchy for days (if they last that long)!

I hope you enjoy this recipe as much as I do!

Now set forth and be savvy!

Ingredients

  • ¼ cup maple syrup
  • ¼ cup aquafaba
  • 1 ½ cups flaked coconut, unsweetened
  • ½ cup pumpkin seeds
  • ¼ cup chia seeds
  • ¼ cup hemp seeds

Directions

  1. In a large bowl, combine the maple syrup and aquafaba and whisk until well combined.
  2. Add the rest of the ingredients and mix until fully incorporated.
  3. Let the mixture sit while you pre-heat your oven to 350 degrees.
  4. Line a cookie sheet with parchment paper
  5. Using a spoon, scoop out about a tablespoon (or 2) of mixture onto the parchment paper, about an inch apart.
  6. Bake at for 10-12 minutes
  7. Let cool completely before eating and placing them into a container for storage.

How to Hang a Gallery Wall in Under 30 Minutes

Hi Savvys,

I am no stranger to hanging up gallery walls around my home.  I love the look of they look on our wall as it serves both home décor as well as memory keep sakes.  Since we renovated our kitchen, we had to take down our Wedding memory wall that was in our living room and had waited for months before finding the perfect place to relocate our memories.  We decided to hang it on our staircase, and since we have a process down, I wanted to share that with you!

I remember the first gallery wall I put up was not exactly the best, it was a bit crooked and not spaced out as I had envisioned.  After hanging up many gallery walls around our home, we have a process that can get it up in under 30 minutes, even with a toddler running around!

Equipment that you will need:

  • Step stool/ladder
  • Level
  • Stud finder
  • Power Drill or Screw Driver (though I highly recommend investing in a power drill, even helpful for putting together Ikea furniture!)
  • Nails and Nail Anchors (if you will be hanging in drywall and not a stud)
  • Pen
  • Scrap Paper/News paper to serve as “templates” for your frames
  • Tape
  • Frames for your memory wall

Here are the easy steps to hang your gallery wall up in under 30 minutes:

Step 1: Arrange your frames on the ground in a way that you would want them displayed on the wall.  This step is honestly the longest step because you can play around with so many variations of how you want your gallery wall to look.

Step 2: Turn the frames around so that you can see the back of frames and where the hooks are.

Step 3: Using scrap paper or newspaper, create templates for each of your frames by measuring out/cutting out/taping together pieces of paper that will match the same size of each frame.  Place the templates onto each frame.

Step 4: For each “template”, using a pen, mark off where the nail looks are – this will be your guide for when you drill your nail into the wall

Step 5: Now that you have your frames laid out along with their associated template on top, transfer the templates onto your wall and secure using tape.  This is where the time saving comes because you can rearrange the templates on the wall or adjust the spacing based on the amount of wall your have.

Step 6: Once all of your templates are on the wall, you can start drilling holes and installing nails into where you have indicated in your template.  Note that you should use nail anchors if you are drilling the holes into only drywall and not a stud.  Use a stud finder to locate the studs.

Step 7: Hang your frames

Step 8: Step back and admire that you had just completed this in under 30 minutes!

Now set forth and be savvy!

Vegan Blueberry Scones with Lemon Glaze

Hi Savvys,

I have been obsessed with scones ever since I tried the famous scones from Cobs many years ago.  I’ve missed the buttery yet subtle sweetness from these scones and knew I wanted to make my own vegan version.  These blueberry scones take literally minutes to put together and is very easy to freeze.  I always have a few in the freezer to satisfy any cravings.

You can easily change the fruit in these and make your own custom scones by using my recipe as a base.  I have a few other flavours I am testing out and can’t wait to share them when they’re done!

Hope you enjoy my easy Vegan Blueberry Scone recipe with a lemon glaze.

Now set forth and be savvy!

Ingredients for Scones

  • ½ cup soy milk + 1 tsp acv
  • 1 flax egg (1 tbsp ground flax seed and 3 tbsp hot water)
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted vegan butter
  • 2 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • Zest of 1 lemon

Ingredients for Lemon Glaze

  • ¼ cup powdered sugar
  • 2 tsp lemon juice

Directions

  1. Make your flax egg by mixing the water and ground flax seed in a small bowl, set aside.
  2. Make your vegan buttermilk by mixing your non-dairy milk and ACV in a bowl, set aside.
  3. Mix the flour, sugar, baking powder and salt in a large bowl until well blended.
  4. Using a fork or a pastry blender, cut the vegan butter into the flour mixture until the mixture resembles large pea sized crumbles.
  5. In another bowl, mix the flax egg, vegan buttermilk and vanilla extract together.
  6. Add the wet ingredients, blueberries and lemon zest to the flour and butter mixture.  Mix until it comes together.
  7. Shape the dough into a large circle about 1 inch thick – I also like to shape them using a round takeout container that’s been coated in flour. 
  8. Place the dough into the fridge while you pre-heat the oven to 400 degrees.
  9. You can also pre-make this dough and store it in the fridge overnight so you can bake them first thing in the morning. 
  10. To bake, cut the round dough into 8 wedges and place on a cookie sheet lined with parchment paper.
  11. Bake for 30 – 35 minutes.
  12. While the scones are baking, make the glaze by mixing the powdered sugar and lemon juice together.
  13. When the scones come out of the oven, let them cool slightly before drizzling he glaze over top.

Vegan Raisin and Pistachio Shortbread

Hi Savvys,

The holidays are quickly approaching and it’s time for baking season to commence!  I don’t really have much of a sweet tooth, but I do like things that are both sweet and savoury.  My vegan raisin and pistachio shortbread cookies are perfect for me because they are not too sweet but savoury because of the pistachios and vegan butter.

These cookies are so easy to make and you can easily make the dough and store it in the freezer until ready to bake!  I hope you make them and enjoy them with your family.

Now set forth and be savvy!

Ingredients

  • 1 cup vegan butter, softened
  • ¾ cup icing sugar
  • Zest from 1 orange
  • 2 cups all purpose flour
  • ¾ cup raisins
  • ¾ cup chopped unsalted pistachios
  • Pinch of salt

Directions

  1. Pre-heat oven to 350 degrees
  2. In a stand mixer fitted with the paddle attachment, cream together butter, icing sugar and zest from 1 orange until smooth
  3. Scrape down the mixture from the sides of the bowl, add flour and mix until just incorporated
  4. Add in the rest of the ingredients and continue to mix until well incorporated
  5. Grab 2 pieces of parchment paper approximately 12×16 inches
  6. Separate the dough in half, and place on top of each piece of parchment paper
  7. Starting with the first sheet, being to roll the parchment paper over the dough to form a log that is about 2.5-3 inches thick
  8. Fold the ends of the parchment paper around the ends of the log and continue to roll the dough over itself to form a seal (you want the parchment paper to completely encase around the dough)
  9. Repeat with the 2nd piece and dough
  10. Let chill in the fridge for about 30 minutes
  11. Once chilled, it will be easy to slice – using a serrated knife, you should be able to get about 15 cookies per log
  12. Arrange cookies on a cookie sheet lined with parchment paper (you can use the parchment paper you used to wrap the logs in the fridge) – the cookies will not really expand so they do not need to be space too far apart, but make sure they are not touching as they will stick as they bake.
  13. Bake for about 15 minutes or until golden brown
  14. Let cool before serving or packaging for the holidays!

Tofu Halloumi with oil free Chimichurri Sauce

Hi Savvys,

I have been on a craze with meal prep since my fitness challenge back in January of 2021.  But especially since going back to work full time, it is so important for me to have meals prepped for the week so that I can concentrate on work and spend all of my extra time with my son!

This has made me want to utilize sheet pan means!  Not only are sheet pan meals so easy to prepare, but you can make so many different dishes with minimal effort!  I especially love this tofu halloumi with chimichurri sauce because it can be eaten on rice, in a salad or even a wrap!

Check out the full recipe below!

Now set forth and be savvy!

Makes 4 servings

Ingredients

  • Juice from 1 lemon
  • 4 tbsp nutritional yeast
  • 1 tbsp dried oregano
  • 2 tbsp white miso paste
  • 3 tbsp water
  • 1 tsp garlic
  • 1 tsp dried dill
  • ½ tsp salt
  • 1 block of extra firm tofu

Directions for the Tofu Halloumi

  1. Press the block of extra firm tofu by placing it I the bottom of a salad spinner or strainer, placing a plate on top of the tofu and then a heavy pot on top of the plate to press.  Continue to the next step.
  2. To the bottom of a shallow glass container, mix all of the marinade ingredients until smooth
  3. After about 20 minutes, cut the tofu block into 16 even pieces
  4. Place the tofu pieces into the marinade and gently coat each piece of tofu. 
  5. Cover and let marinade for 4 hours – it’s even better over night

Ingredients

  • 1 cup packed mint
  • 1 cup packed cilantro
  • 1 cup packed parsley
  • ½ cup packed basil
  • 3 stalks of green onion, chopped into 1-inch pieces
  • 1 tbsp dried oregano
  • ½ cup water
  • ¼ cup red win vinegar
  • 3 cloves of garlic
  • 1 tsp salt
  • ½ tsp black pepper
  • Juice from 1 lemon
  • 1 tsp chili flakes

Directions for oil free Chimichurri Sauce

  1. Add all ingredients into a food processor and blend until smooth
  2. Store in a class jar
  3. This sauce can be kept in the fridge for up to a week – I also like to divide in 2 and freeze a portion for later use

Directions for tray bake

  1. Pre-heat oven to 350 degrees
  2. Line a baking tray with parchment paper
  3. After the tofu is done marinading, place them evenly onto the tray
  4. Bake for 20 minutes, flipping half way
  5. Optional: at the same time, you can also roast some veggies to go along side for a full meal!

Vegan Pumpkin Lasagna

Hi Savvys,

I have been making this lasagna for years and have finally been able to put the recipe down on paper for you!  This pumpkin lasagna recipe uses the pumpkin puree I have frozen from my Halloween Jack-O-Lantern Pumpkin, but you can use store bought pumpkin puree in this recipe as well.

This lasagna recipe has such a subtle pumpkin flavour while still having the heartiness of a traditional tomato-based lasagna.  The pumpkin cream sauce makes this dish really decadent and goes perfect along side garlic bread or a salad.  My little one really loves eating this as well since there are so many textures from the vegan tofu ricotta to the TVP meat filling.

Hope you guys try out this recipe.  It is one of my favourites to make and you can surely make it ahead for an easy weeknight meal!

Now set forth and be savvy!

Ingredients

  • 1 block of firm tofu, drained (420 G)
  • 1 tbsp nutritional yeast
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated garlic
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp salt
  •  ¼ tsp black pepper
  • 1 package frozen chopped spinach, thawed and drained (300 g)
  • ¼ cup non-dairy milk

Ingredients

  • 1 package beyond meat or lightlife ground
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 tsp fennel seed
  • 2 tsp dried Italian seasoning
  • 1 tsp dried basil
  • 2 tbsp soy sauce
  • 2 cups TVP, rehydrated
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 can 28-ounce diced tomatoes

Ingredients

  • 2 tbsp vegan butter
  • ¼ cup flour
  • 2 cups non-dairy milk
  • 3 cloves of garlic
  • 1 cup pumpkin puree
  • 2 tbsp nutritional yeast
  • 2 tbsp apple cider vinegar
  • 1 tsp dried parsley
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp nutmeg

You will also need:

  • 9 lasagna noodles
  • 1 cup shredded vegan mozzarella style cheese

Directions

  1. Cook 9 lasagna noodles according to package directions.  If you are using no-boil noodles, then you can start making the lasagna filling
  2. Vegan Ricotta Filling
    • Blend all of the ingredients in a food processor until smooth
    • Set aside and prepare the meat sauce
  3. Meat sauce:
    • Heat a sauce pan over medium heat
    • Add the veggie ground and let it brown, about 3 minutes as you break up the pieces with a potato masher or a wooden spoon
    • Add in the onion and garlic and sautee together until fragrant, about 2 minutes
    • Add in the spices and toss until fragrant, about 1 minute
    • Add the soy sauce and the rehydrated TYP and mix until it is well incorporated into the veggie ground mixture
    • Add the salt, pepper and canned diced tomato and let simmer over medium-low as you prepare the pumpkin sauce mixture
  4. Pumpkin Sauce:
    • Make your roux by melting the butter over medium heat
    • Once the butter is melted, add in the flour and mix until the flour is combined
    • Add in the rest of the ingredients, whisking until there are no clumps over medium high
    • Once the sauce comes to a boil, turn the heat down to medium low and continue whisking until you get a smooth sauce
  5. To layer the lasagna:
    • Preheat oven to 375 degrees
    • Add a thin layer of the meat sauce to the bottom of a 13 x 9 in baking dish
    • Add a layer of noodles
    • Add half of the ricotta tofu mixture on top of the noodles
    • Add 1/3 of the meat sauce on top of the tofu mixture
    • Pour ½ of the pumpkin sauce on top of the meat mixture
    • Add another layer of noodles
    • Add the rest of the ricotta mixture on top of the noodles
    • Add 1/3 of meat sauce on top of the ricotta mixture
    • Pour the rest of the pumpkin sauce
    • Add a final layer of noodles
    • Add the rest of the meat sauce
  6. To bake the lasagna:
    • You can make this ahead of time and bake it when you are ready to eat – just be sure to put the cold lasagna tray into the oven as you are preheating it to prevent the tray from cracking
    • Place the baking dish on top of a cookie sheet to prevent spillage in your oven
    • Place another cookie sheet on top of the lasagna dish to create a lid
    • Bake at 375 for 45 minutes
    • Remove the cookie sheet lid and sprinkle the vegan cheese on top, bake for 15 minutes
    • Remove the lasagna from the oven and let it sit for 15 minutes before serving