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Lean and Healthy Parmesan

Lean and Healthy Parmesan

Prepare this delicious and filling vegan Parmesan recipe using the following steps:

Ingredients:

Herbed Ricotta:

  • 2 cups raw cashews, soaked
  • 1/2 cup filtered water
  • 2 garlic cloves
  • 2 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 1/2 tsp sea salt
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh oregano
  • 1/8 tsp black pepper

Tempeh “Beef”:

  • 12 oz tempeh
  • 1 tbsp soy sauce
  • 1/2 tsp dried sage
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/4 tsp paprika
  • 1/5 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 small yellow onion, diced
  • 2 cloves garlic, minced

Everything Else:

  • 2 large zucchinis
  • 1 jar marinara sauce
  • 1/4 cup vegan Parmesan (found at health grocery store)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Drain and rinse the cashews. Place them in a food processor along with the remaining herbed ricotta ingredients. Pulse until the cashews are broken down and resemble ricotta cheese. Add the fresh herbs and pulse again until well incorporated. Set aside.
  3. Crumble the tempeh into small pieces in a bowl. Mix in the soy sauce, dried herbs, spices, and black pepper.
  4. Heat the olive oil over medium heat in a heavy-bottomed pan. Add the diced onions and minced garlic. Sauté for about 5 minutes, stirring frequently, until the onions are fragrant and translucent.
  5. Add the seasoned tempeh to the pan and sauté until it is lightly browned. Remove from heat and set aside.
  6. Cut 1 inch off each end of the zucchinis. Using a mandolin slicer set at 0.5mm thickness, slice the zucchinis lengthwise to create flat lasagna “noodles”.
  7. Layer a 7×11-inch pan with 1/2 cup of marinara sauce. Place a layer of zucchini noodles on top. Add a layer of herbed ricotta, followed by the tempeh “beef”, and then another layer of marinara sauce. Repeat this process once more, ending with a layer of marinara sauce. Top with the vegan Parmesan cheese.
  8. Cover the pan with foil and bake for 35 minutes. Then, uncover and bake for an additional 15 minutes until the Parmesan is golden brown and the sauce is bubbling.
  9. Let the dish sit for 10 minutes before serving.

Enjoy this delightful vegan Parmesan dish, featuring herbed ricotta, tempeh “beef,” and layers of zucchini noodles. It’s a satisfying and flavorful meal that will impress your taste buds.