My boyfriend was super impressed and wants to have it more often! I made a couple changes: This curry was super tasty and the tofu tastes great in it too. Thanks for sharing! Honestly I was worried when I was making the stuffing because it didn’t taste that great, even after I added a little more salt & pepper as well as some Lemmon pepper because I love it. It was so delicious that I will have to make some more to cook with the gorgeous green sauce since palak paneer is usually the dish I test out at various Indian restaurants to see how great they are. I made the roll ups for dinner tonight – absolutely delicious. This recipe works really well exactly AS IS and I find that it helps to do it in steps. What is sure is that we are definitely going to do it again! She is the reason I keep offering my food to everyone I see whenever I can. Thanks, Jamie! See more ideas about recipes, appetizer recipes, vegan recipes. I believe the carbs are from the vegetables and tofu! I am in the process of making this recipe right now; the ricotta is finished and the squash is baking. Then add the chili powder, cumin, and garlic powder. My girlfriend and I make this all the time. I made this one for dinner tonight and it was so good. Hi Kate, sorry to hear you didn’t find this one worth the effort. It worked great, though you have to be gentle with it. Yay! We’d suggest our DIY curry powder for best flavor. I love so many of your recipes <3. It takes me 2 hours (+ 1 hour cleaning the kitchen after that) and I do do multitasking. Even though I never quite follow them exactly, they are great even with substitutes and variations. It turned out a little watery, but no biggie. Thanks for the great recipes and inspiration! My eggplant was too short for roll ups so I layered it with the ricotta. The only problem (which was totally my fault, not the recipe’s), was that I was unsure how long to leave the eggplants in the oven for before rolling them, so I took them out too early – they were still a bit tough. We have our almond ricotta here! Thank you for another amazing recipe! we tried this last night w only half the suggested marinara sauce (that’s all we had) and it still came out great thank you for another great recipe. I was thinking maybe cashews but I was curious what you might suggest! If it bubbles too much, lower heat to a simmer. xo. Hi. Hi Dana! :). Thank you for your creativity and simplicity! I will definitely make it again! – used a hand blender for everything in the big pot I made this last night. Indian food is my absolute favorite, so I definitely have high expectations and this recipe did NOT disappoint! Have a question? Next time, would you mind leaving a rating with your review? Non-vegan husband and neighbor approved! It worked out great! Top with several spoonfuls of tofu ricotta, then pour on a layer of marinara sauce. Might be time to buy a mandolin! my family and I are making the transition to a near vegan diet. Really?! The per. Thank you so much for sharing. I’ve made this twice already, the first time I didn’t have tomatoes but I did have red peppers so added that instead. Thanks for an easy, tasty recipe that is flexible. I think it would be even better with a layer of greens, since a) I grew up on my moms spinach lasagna and b) I’m a veggie fiend! I wouldn’t feel guilty having thirds or fourths of this with the eggplant as the wrapper ;). It was a bit watery which I’ll attribute to our pasta sauce – – I’ll try to use a thicker sauce next time. Recipe (video included) Tofu ricotta is pretty good but I wanted to try something different. This is actually my all time favorite Indian dish. Doubled the spinach, added 1TB tomato paste with onion sauté. This was delicious and so beautiful!! More vegetarian Indian recipes please!! I wasted a bunch of thin, crispy slices today. Just a little too watery (which was my fault since the store was out of extra firm tofu). Thanks for sharing! Place in a covered container and place in the fridge until ready to use. Will definitely be making this again! This looks sooooo yummy!!! Delicious. Isn’t that the struggle? WAS. One of likes soft tofu so that will go in the sauce and the other can have the oven baked. Five years ago, popular blogger Brandi Doming of The Vegan 8 became a vegan, overhauling the way she and her family ate after a health diagnosis for her husband. Dana, Thanks so much for sharing, Claire =). Favorite Vegan Lasagna (Easy & Dairy Free!) Minor adaptations based on items in my pantry included using fire roasted tomatoes (Muir Glen brand) and one tsp canned green chilies vice the Serrano pepper. That’s a win in my book! Sauté for 3-4 minutes, or until the tomato has softened. I had my other half even asking if I had brought it haha Thank you, again! This would make the perfect weeknight meal when you want something a little extra special. The tofu filling tastes so much like ricotta! At this point, you're apparently cerebration I accept a affair for spaghetti squash. It was a little time consuming… and I think the oregano is off because that’s all I tasted. Just made this and it’s sooo good! The Conscious Cook shows readers that avoiding the health risks and ethical dilemmas of eating meat and dairy does not mean sacrificing taste or satisfaction. Rock the knife back and forth to cut one half all the way through, then repeat on the other side. I did not have enough spinach so subbed half beet greens instead and it still tasted perfect – also did half the curry powder for the main sauce (a bit more garam masala) to make it more family friendly, and our daughter loved it. Thanks for sharing, We’re so glad you enjoyed it! Oh my goodness!!! Season with curry powder, coconut aminos, sea salt, and nutritional yeast. You’re the best! I made it in my new steam oven too. I forgot to rate it! Thank you! This looks fantastic. So we remedied this by experimenting with a COOL quick vegan ricotta cheese fabricated with 5 simple ingredients: quick-soaked cashews, beginning auto juice, garlic powder, salt, and comestible yeast. One question: The recipe says to be sure that sauce is the last layer – and yet it also says to keep the foil on while baking if the squash is getting too brown. Made this tonight. Thank you so much for creating this. Hi Dana, It’s super helpful for us and other readers. Thanks for another hit, Dana! You probably could, but the consistency would be much thinner. What cAn we use instead of ricotta cheese in egg plant roll ups. Today. We’re so glad to hear it, Karah! Made this tonight. 15 minutes from start to finish, and so refreshing and comforting.Full Recipe: https. How many tomatoes do you suggest if I don’t have canned on hand? Next time, would you mind leaving a rating with your review? Spoon remaining sauce over the top of the shells. Another Minimalist Baker HIT! Add tofu and cook stirring every 1 to 2 minutes until golden brown 7 to 9 minutes total. The only alteration we made was to add a layer of spinach between layers of the squash/cheese/marinara layers. Thank you for sharing your experience, Hannah! Thanks so much for sharing your experience! The kumquat salad is a great pairing! Perfect! Scrape sides down and then blend again. Any thoughts? Thank you Dana! Another one to add to my rotation! I made it tonight and got 6 servings out of it. You can also subscribe without commenting. It should appear pretty clean. Pakistani hubby approved – spices tasted fresh and well-proportioned. I spend at least that long just washing the spinach, and probably another hour getting the dish cooked. xo. Keep ’em coming, Dana. Nothing but positive reviews here!! Found insideChef Amy Symington and The Long Table Cookbook team have put a gourmet spin on healthy ingredients with recipes that are made to share. Sounds like it was either bad or you just don’t like as much lemon as I recommend. Five stars!! I would recommend doubling the amount of tofu if you want more than ~8 pieces per meal. We finished it in about 3 days, and it tasted great with reheating too. Thanks for sharing! Heat a large rimmed skillet over medium heat. The only thing I’d not is that it took us about 75 minutes to make this and the recipe says 30 minutes. It’s amazing! This recipe is a winner!! are a solid favorite but I will say that I had some stewed beets at an Ethiopian restaurant once and it blew my mind. In my excitement to chow, I burned my lil’ digits. Self isolation = need for comfort food. I’m honestly surprised at just how good it is! Can’t wait to try more yummy recipes:), People, you need to make this..! It was delicious. :). I’ve tried making Indian/Persian food at home before, but it always seems to be missing something – usually lacking in flavour. I am sharing your recipes and raving about you. We’re so glad you enjoyed it! Thanks for sharing your experience, Rosanna! I think it is important to have a really good red sauce. BOMB! Was superb!! We will make again and again. So nice to have a comforting and healthy dinner that both a vegetarian and a gluten-free/dairy free eater can enjoy :), Hi Dana! I loved the taste but the texture reminded me so much of paneer. What might I add instead to make it less tangy and more mild? We’re so glad it still turned out well! As a vegan, I always miss paneer from my pre-vegan days. Yet another hit! The filling was so rish and creamy! We’re so glad you enjoyed it, Maisie! I skipped sautéing the tofu and just put it straight in the oven after seasoning. Enjoyed it. Erika LaPresto. Aw, love that! Just got your cookbook! All that’s left to do is heat the mixture briefly on the stovetop with some coconut milk and more spices and you’re good to go! :). I have to say though that when I tasted the tofu ricotta before putting the lasagna together I thought it was too weird and lemony. Even my Indian husband loved it and asked me to make it again. Also added garlic cause I can’t go without garlic in anything Italian! The tofu portion is not to be missed, it really adds to it. Thanks! Mine was watery too. Bravo again! But let me know if you do any experimenting! Sauté until onion is soft and translucent — about 5 minutes. Add spinach and sauté for another 5 minutes. xo! Well done! This one is a keeper! Hey fellow costa rican, I’m living here as well. Two wins for fiance-approved. xo, Thanks so much for the lovely review, Susan. We made this tonight and was wonderful. Want More Deliciousness? Delicious lasagna!! Thank you for the kind words, Mariah! Need help? I also struggle with what to do with the eggplant I bring home, so thanks for solving all of my problems today! (I know, huge bummer since it’s a base for SO many healthy recipes.) Cube tofu and add to a medium mixing bowl. I was all set to say, “Great, another recipe for vegetarians that’s all full of cheese”, and then I read it. I just added garlic to the recipe. We’re so glad you enjoyed it, Josie! This will be the first time I am using spaghetti squash. So glad you all enjoyed it, Lori! I almost did it anyway, but didn’t because it wasn’t in the instructions I didn’t and our eggplants were a little tough because of it (although still delicious). When I read your comment, I got all excited! The dish tastes extremely decadent, but is quite the opposite if you look at the ingredient list. I’ve been vegetarian for three years but don’t tolerate dairy well so I thought i’d give this a go. This looks amazing! Thank you! It may be more flavorful with all the seasonings but no need to bake it. Thanks! We’re so glad you enjoyed it! Place cut-side down on baking sheet. Too bad they aren’t adventurous eaters yet. The use of tofu in the “ricotta” is just brilliant. So good! An incredibly flavorful, vegan take on classic palak paneer with curried tofu in place of cheese! Creamy vegan herb salad dressing - Joy the Baker. Made this tonight and loved it. Season with a pinch each of salt and pepper. "Vegan chef Chloe Coscarelli creates more than 150 recipes inspired by Italian cuisine."-- There are so so so many options but I am thinking between now and then I must make this amazingness. I had no idea about the different types of spinach! I tossed the squash with the vegan Parmesan instead of adding it to the Tofu ricotta. I used MTR Madras Rasam powder as the curry powder and in place of the garam masala. Tried this recipe tonight, and that ricotta is aaaaamazing! Love this “cheese” can you freeze it or will the texture get ruined? Found insideIn Plant-Powered Families, Burton shares over 100 whole-food, vegan recipes-tested and approved by her own three children. Sliced into wegdes. I had plenty of filling to make the eggplant roll ups for myself. I will be making this for my sister and her fiance on Thursday – do you have any suggestions to tone down the measurements/ingredients for just a 4 person serving instead of 7? This is so good! 6-ingredient miso soup with tofu, green onion, and loads of green chard. Like some of the other commenters, this took my a lot longer than 30 minutes. My home smells like an authentic Indian restaurant and I love it! Thanks for sharing :). It ended up perfectly! It was not watery at all. Would have been nice paired with a vegan Malai Kofta .. maybe that can be one to perfect next Minimalist Baker hehe. Thrilled to have found this, Thanks so much for the lovely review, Roisin. Whoop! I heated leftovers up in the air fryer and it tasted great – the fresh basil was a nice touch! However, other readers have had success with skipping this step. 2) puréed it and decided it needed more spinach so I added a thawed pack of frozen spinach and left it in food processor while I tackled the tofu. Left it alone 15 minutes. Thanks so much for the lovely review! We’re so glad you enjoy this recipe, Callie! Good!!! Hmm, maybe it was sliced too thin? Have fun, Sue! Not difficult and quite tasty. How long do they safely last in the fridge and freezer? The thing I love most about your creations is that I have NEVER messed anything up, which, trust me, is rare, lol! The sauce was perfect. I opted to only bake the tofu, not pan fry it first, and it was amazing. Although I was not too sure, when I tasted the filling. One question. I hope this helps others :). But it wasn’t until the 16th century that tomato-based versions were recorded that more closely resembles today’s lasagna. This recipe is a GOD SEND and a real crowd pleaser. Great ‘paneer’! Everyone was shocked at the tofu ricotta and the vegan Parmesan cheeses. It’s in the oven now! Hi ms. meenie, I just wanted to let you know that I made the tofu ricotta filling tonight with chickpeas instead of tofu and it was fantastic!! Thanks so much for sharing! Let me show you how it’s done. Can non -vegan cheeses be substituted instead of the tofu and parmesan? 4.8 stars. Then strain and rinse with cold water. I doubled the recipe for the filling and made a small tray with organic lasagne noodles and soy mozzarella for my husband. Let us know how it turns out if you give it a try! This turned out great. I also added garlic to the ricotta and fresh spinach and half a small pack of vegan ground round as I was really low on tom sauce- it came out beautifully. Chana Palak is my favourite. I’ll be freezing a few servings too. So glad you enjoyed it. Instructions. *Eggplant cutting tip: Slice off the bottom and top of eggplant and sit it upright. Time wise, it took about 45 minutes, and that was with pre-chopped onions. Will definitely be making this tofu again for other recipes. i’ve already made this twice and the second time used tofu that had been frozen – the texture of the filling came out AMAZING! AMAZING! I decided to pair it with a lovely strawberry spinach poppy seed salad. Didn’t have coconut aminos so I used soy sauce. This is an amazing dish! Eggplant lasagna is in the oven and my mouth is already watering! A bit more time-intensive but totally worth it. xoxo. I’m such a winter squash lover. I don’t have any issues with pasta, so I’ll make it with traditional noodles, but I love eggplant parm, so now I can do it without cheese. My only wish is that you didn’t need to use every dish in your kitchen to make it, but definitely worth it. Set aside and reduce heat to 375 degrees F (190 C). Hi Molly, So glad to hear you and your husband enjoyed these recipes! I made this last night and everyone gave it a big thumbs up!! So glad you enjoyed it, Sara! I made this dish (sort of) this evening. xo. Yum yum, I made a saag tofu several years ago, but I have yet to make a rendition on it. This was absolutely delicious! I used half the amount of lemon juice for the vegan ricotta and it was so delicious. xo, I am going to try it for my mother in laws birthday I will let u know. So great. Thanks so much for the lovely review and sharing your tips! Thanks so much for sharing! Crumble pressed tofu and place in a medium bowl. Add a full bag of spinach – makes it a nicer green colour and adds more veg. It’s so simple, yet the flavour huge. Drizzled with the coconut milk, a squeeze of lemon and my oh my. I really enjoy your recipes. Sift the white rice flour, all-purpose flour, sugar, corn starch, baking powder, soda, salt, and whisk in a large bowl to combine well. Love this version – creamy, full of flavour and the tofu is on point. Thanks so much for sharing! I had a heap of fresh kale and other greens that I needed to use so substituted lots of kale, Pak choi and other greens into my dish. This is absolutely delicious… my toddler even liked it!! Just amazing!!!! Notify me of followup comments via e-mail. Found insideIn this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star. Both delicious. The tofu ricotta and the vegan parm tastes so much like cheese… it’s wild. 2. Probably from the tomatoe sauce and tofu (if you were lazy like me and didn’t press the water or first). Made a bit more sauce so we have some for a second supper this week.I suggest trying it the first time on the weekend to have time to figure out the steps. This was the 3rd recipe we tried from your blog this week and it really blew me away. Love this recipe it was delicious, very authentic Indian taste. Made this for dinner tonight and it was amazing! I had enough leftovers for two meals. This blew my mind! I will let you know how it turns out its in the oven now. Wow! I just made this and WOW so impressed! I totally recommend it (my wife and I have made it more than 5 times already), BUT! The tofu was out of this world! I’m a newbie in the kitchen at age 54. It was the first time I had tried spaghetti squash! Great recipe overall! Any suggestion for a substitute for tofu? Not having cheesy dishes, or finding an acceptable substitute, has been a challenge with my very Italian husband. I usually just saute it with some onions and tomatoes but this looks so much better. Would soft tofu work in place of extra firm? I love love love this dish. Some say the concept originated in ancient Greece where layered dough sheets (called laganon) were cut into strips and baked. 12. This was delicious and I look forward to making it again. Thank you for this recipe, Minimalist Baker team! I think maybe I used too much sauce, or…I dunno. Love love love! I agree with others that it took longer that 30 Minutes (more like an hour) and made a mess, but so good! The best part was how low calorie it is, compared to regular lasagna with ricotta cheese. I just made this and it was delicious! LOVED the tofu ricotta. We’re so glad you enjoyed it, Diana! Since I am vegan SOS, i made this without the oil drizzle and it turned out fine. When you bake the eggplant the first time do you have to use oil?? I had purchased some vegan parmesan to top each portion with but in all honesty, it wasn’t necessary. I do think my squash were a bit on the small side, so I used a smaller casserole. A big giant THANK YOU!! Thanks for sharing!! The only thing I will say is that the prep time is definitely much longer than what the recipe specifies. OMG eggplant I love that! I didn’t see the stars the first time, I was just so excited to share how yummy the curried tofu was. Still, if you have time on your hands, do it! Thanks again! Aug 10, 2021 - These simple sides, plant-based appetizer recipes, vegan/gluten-free snacks, and drinks are great for a crowd! I don’t see a reply from Minimalist Baker, though, so I don’t know if zucchini will work the same. Raise the heat to high and add the crumbled tofu. With that said I really like the concept of using tofu instead of classic paneer cheese. I think the second time through will be even quicker. This recipe is my first Indian dish from MB, and it was out of this world! What to accomplish for dinner. My husband loved it too. The family kept going back for seconds, thirds, and fourths. Thanks for the lovely review! At this point, you’re probably thinking I have a thing for spaghetti squash. Hope you give it a try! Stuff the ricotta mixture into the shells, placing each stuffed shell in the pan. I can’t seem to get over that *crunch*, but perhaps I’ve been making it incorrectly. I would do 1 tsp dried instead of the 1 TBSP dried in recipe. I am eating spinach!” Thanks for another great recipe. Thanks for sharing your spinach preparation. What is termed a “sauce” is maybe a bit misleading as it’s more like and Indian “tarka.” I put those ingredients in a small saucepan and then added to the mixture. I just cubed it and added to the sauce without any frying. This would make the perfect weeknight meal when you need something nourishing and delicious on the table fast! I also add some Italian seitan crumbles into the tomato sauce. I will certainly be making this again. If you want softer tofu that mocks paneer, bake less. Thank you, Dana, this was a blast. Will be a recipe to be repeated over and over. Are you going back to your old more frequent recipe posting schedule? I was wondering what I could make and panicking, but everything on your list was not only suitable but absolutely delicious – so thank you so much! This also took me about 2 hours from start to finish (including all the dishes) so it’s not super week night friendly but I like having a cooking project if I get home from work early and I can save it for the next couple lunches. This is probably one of my favorites meals ever. Get the recipe here. I can’t wait to try this recipe out! It is definitely a repeat go to meal of mine! So what’s it taste like? Thanks so much for sharing! I agree – I think Braggs or tamari would be great substitutes. It’s super helpful for us and other readers. even my stubborn, picky toddler devoured it. :). Do you think other veggies would work better? xo. So everybody would have something they liked. EASY, 10-ingredient vegan lasagna roll ups made with a flavorful, protein-rich tofu filling rolled up into roasted eggplant slices! We’re so glad you enjoyed it, Ashley! I think if this was cooked longer to deepen the flavors, it would be better. Having grown up in an Italian house and making lasagna, never would I thought I could find an equivalent to ricotta, but I’ve found it! THE. It’s super helpful for us and other readers. Even my picky 13 year old nephew! I think you could – up to a couple days- but it’s best if you can prepare it fresh. Lol. :) I have this website bookmarked for more vegan recipes ;). We’re so glad you enjoy it, Katie! I love the tofu! I’ve made this recipe heaps of times and it’s my favourite homemade curry and so worth the multitasking! So glad you enjoyed, Evan, thanks for the lovely review! Love your recipes! Oh, and garnished with some chickpeas for xtra protein! So I didnt have masala or jalapeno, I used “so delicious” unsweetened coconut milk and I used my left over tomato soup (which was just canned tomatoes and herbs, with no cream) instead of regular tomatoes and the recipe turned out great! Thank you so much dear for showing us a wonderful dish. and added additional curry spice to the final blended sauce. I have made easily 10-20 recipes from you in the last 5 months and they were all amazing. Thanks for all you do & looking forward to your thoughts! It was a hit! As for the leftover filling, add it on top of pizza, or even on sandwiches as a spread! They reheat well the next day for leftovers (hello, lunch upgrade). Not the pretty bright green from the photos and video. then day of, i can just heat the sauce up and make the “paneer”? Have some extra leftover – do you think it could freeze ok? This recipe is all about multi-tasking and is totally doable in 30 minutes. Wish Indian food restaurants in my neighborhood served creamy vegan options like this. Hi Vanessa, sorry to hear you didn’t enjoy it as written. With 500+ vegan recipes on TSV, these are the most recent (or freshly updated) plant-based recipes added to the top of the list! 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