Spiritual Musings, Creative Inspiration, and Simple Vegan Recipes


Black Bean Zucchini Lasagna (Gluten free, Vegan, No Noodles!)

Abundant Life Vegan 008This summer healthy and yummy casserole satisfies the craving for a comfort food casserole with no cholesterol, lots of veggies, and best of all delicious! Makes about 9-10 servings.


3 cups grated Zucchini (about 2 medium)

1 ½ cups grated carrot (1 large peeled carrot)

3/4  cup Nasoya Nayoniase (or your favorite vegan mayo!)

2 cups cooked black beans

2 cups Daiya Cheese (or your favorite vegan cheese!)

12 ounce jar of salsa (I used Trader Joe’s Tomatillo Roasted Yellow Chili Salsa)

Preheat oven to 400. Line a 9 x 13 pan with foil and spray with cooking spray. Combine grated zucchini, carrot and vegan mayo in large mixing bowl. Spread into the tray and press down with the spatula. Cook for 25 minutes (just the veggies) until they look brown on top.

Next spread black beans, salsa, and finally cheese onto the cooked veggies and bake again for 35-40 minutes until the top is bubbly.

Allow to cool 10 minutes before serving. Seriously good!

Adapted from: http://www.loveveggiesandyoga.com/2012/09/vegetable-lasagna-casserole.html


1 Comment >

This turned out great!  My husband loves it, has asked me to make it many times. (Once a week for about a month now!!!) This was also our family dish for Easter this past weekend, and the whole family loved it and went back for seconds.

This sauce would also be awesome for a healthy mac & cheese…

You will need:

2 Tbsp vegan butter (non-soy, I like Earth balance)

2/3 cups uncooked brown rice (I have also used the same amount of quinoa with good results)

2 cups chickpeas (I have successfully subbed black beans and black eyed peas in this recipe)

1/4 cup millet flour

1 cup vegetable stock

3/4 cup water

1 Tbsp olive oil

2 leeks, chopped

2 cloves garlic, minced

3 cups (or more) broccoli florets

1 Tbsp liquid aminos

1 tsp dried oregano

1/2 cup nutritional yeast

1 tsp lemon juice

salt and pepper to taste


Cook brown rice according to package instructions. I like to use a rice cooker to save stovetop space.

Preheat the oven to 350 degrees.

While the rice is cooking, melt the butter into a saucepan.  Add the flour and cook for 3-5 minutes, stirring constantly.  Add the veggie stock, soy sauce, oregano, salt and pepper.  Bring to a simmer until it begins to thicken.  Stir in nutritional yeast and let simmer for a few minutes.  Stir in the lemon juice, and add a bit more water, salt, and pepper as needed.

In a skillet or wok, heat the olive oil and add the onions and garlic.  Cook until softened.  Add the broccoli and continue to cook for a few minutes just until the broccoli begins to take on a brighter shade of green.

Dump the cooked rice and chickpeas or other beans in with the broccoli mixture and stir.  Pour into a glass baking dish and cover with the sauce.  Cook in oven for 25-30 minutes.