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Zucchini Lasagna

10/18/2016

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Ingredients (makes 4 servings)
  1. 1 bell pepper
  2. 1/2 leek
  3. 2 cloves or garlic
  4. 1 onion
  5. 2 cups of tomatoes
  6. 2 large zucchinis
  7. 1/2 cup seitan
  8. Italian spice mix
  9. 2 tsp Cashew butter
  10. Nutritional yeast
  11. Carbonated water (or regular)
  12. Dried veggie stock
  13. 2 tsp agave syrup

Instructions
  1. Preheat oven to 275
  2. Chop seitan and leeks,  saute over medium high heat 
  3. In the meantime chop all other veggies (I use a food processor) until it is almost a puree. Add tomatoes last so it doesn't water down and make a huge mess if you do it on a board. Add Italian spices and a bit of dried veggie stock, as well as 2 tsp of agave syrup. Saute mixture for a few minutes. 
  4.  Slice zucchini into thin slices.
  5. Layer zucchini, seitan, veggie puree, zucchini, seitan, veggie.... you get the idea. End with a layer of puree
  6. Combine cashew butter, a bit of dried veggie stock, nutritional yeast to taste and add the water to make it cheese sauce texture. Pour over your lasagne and bake for 25-30 min

21 Day Fix
         2 green
         1/2 red
         1 tsp




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