2 tablespoons olive oil
1 large bunch broccoli, stalks and flowerettes, finely chopped
16 ounce bag baby carrots, chopped
16 ounce box lasagna noodles
1 container silken tofu
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
salt to taste
1/4 cup Parmesan cheese, vegan
2 cups shredded mozzarella cheese, vegan
2 – 24 ounce jars tomato sauce, divided

Preheat oven to 350°F.

In a large skillet, heat olive oil on medium heat and saute chopped broccoli and carrots until tender, about 7 minutes.
Place in a large bowl and refrigerate until cool.
Cook noodles, drain, and lay flat until cool.
Mix ricotta cheese with garlic powder, oregano, basil and salt.
Add ricotta mixture, Parmesan cheese, and mozzarella cheese to the bowl of broccoli and carrots, mix well.
Using a spatula, spread 1/2 cup of the filling onto length of each lasagna noodle, leaving 1/2 inch space at each end so roll-ups do not overflow.
Roll each one up tightly.
Spread 1 jar of the tomato sauce on the bottom of a deep baking pan.
Place roll-ups seam side down.
Cover pan with tin foil and bake in oven for 45 minutes.
Remove from oven and top with the remaining tomato sauce.
Bake uncovered for 15 more minutes.

Serves 4

8 – 10 potatoes, peeled and cut into quarters
1/4 cup vegan mayonnaise
1/2 – 1 1/2 cups plain soy milk (until desired thickness)
1/2 – 1 teaspoon cayenne pepper
2 – 3 tablespoons Italian seasoning
1 – 2 teaspoons seasoning salt
1 – 2 teaspoons garlic powder
salt and pepper

Put potatoes in a large saucepan, covered with water. Bring to a boil, then simmer until soft, 15-20 minutes.
Drain and mash the potatoes in a large bowl.
Add the rest of the ingredients to the potatoes; mixing and tasting to desired flavor and consistency.

Serves 12

Note: Use vegenaise, if you can. It is the real secret to the creamy!

Ranch salad dressing

 

 

 

 

1 cup vegan mayonnaise
2 teaspoons fresh parsley, chopped
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
dash of dill weed
black pepper to taste
Coffee cream substitute, or plain, unsweetened soy milk, optional

In a bowl, blend the vegan mayonnaise through black pepper until thoroughly combined. Cover and refrigerate for 2-3 hours before serving.

Note: For best results add the cream after the dressing has been refrigerated to thin it, if too thick.