I’m happy to announce that FatFree Vegan Kitchen has been chosen as the featured blog in this month’s Tried & Tasted, a blog event started by Zlamushka’s Spicy Kitchen and hosted this month by Vaishali at Holy Cow!
The idea is simple: For the month of May, any interested blogger can choose a recipe from my blog, make it, and blog about it. At the end of the month, Vaishali will be posting a round-up of all the participants. So, if you’ve been thinking of making something from this blog, now is a good time; blogging events are a great way to get your blog noticed and attract new readers. Get the details on exactly what you need to do at Holy Cow!
I usually do a lot of trying and tasting of my own recipes before I post them to the blog. I may make a recipe two or three different ways, trying to get it just right or to make it a little easier to prepare or more nutritious. Usually the final version is better than the first one. Here’s a recipe, however, that I actually liked best the first way I made it.
I first made this pasta-free “lasagna” using the tofu filling from my lasagna recipe, and we loved it. For the next round of testing, however, I decided to make a soy-free version using white beans instead of tofu. I’d already take the photos you see here before I served the dish to my family and got a “meh” reaction. Everyone agreed that the white bean filling was not as good as the version I made with the tofu.
So what to do? We loved the tofu version, but I had no photos of it; I had plenty of relatively good-looking photos of the bean version, but we weren’t as thrilled with the recipe. In the end, I decided to post the recipe with links to the tofu filling so that you can have the choice of which way to make it. And truthfully, if you’re used to using beans instead of tofu in dishes like this, you will probably love it.
If you’re looking for “real” lasagna, be sure to check out My Favorite Lasagna; for something completely different (and absolutely delicious), try Spaghetti Squash Pesto Lasagna.
Italian Layered Vegetable Casserole
- 2 medium eggplants
- 1 large or 2 medium zucchini or 2-4 cups sliced vegetables of your choice, such as mushrooms, sliced thinly
- chopped parsley garnish
Sauce (or use 28 ounces of prepared pasta sauce):
- 1/2 small onion minced
- 2 cloves garlic minced
- 1 28-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 teaspoon ground black pepper
- 1 teaspoon sugar or other sweetener optional
- 1/2 teaspoon salt or to taste
Creamy Bean Filling (or use tofu filling in Notes):
- 1 15-ounce can great northern beans rinsed and drained
- 1 tablespoon nutritional yeast
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt or to taste
- 1 cup spinach firmly packed
- Peel the eggplants, if desired (this makes the casserole easier to cut). Cut into 1/4-inch slices. Pre-cook the slices until they are partially dehydrated.
- To microwave, cover the bottom of the microwave with two layers of paper towels. Place eggplant slices in a single layer and cook on high power for 8-10 minutes, until reduced in size and beginning to shrivel. Repeat with remaining eggplant.
- To pre-cook in the oven, place on a silicone baking mat or parchment-covered baking sheet. Bake at 450 F until slices are shriveled but not brown or crispy.
- Remove immediately from paper towels or baking sheet and place on a plate. See full-sized image.
Sauce and Filling
- While the eggplant is cooking, prepare the sauce, if you’re making it from scratch. Sauté the onion in a non-stick skillet until softened; add the garlic and cook for another minute. Set aside. Remove 1/2 cup of the diced tomatoes and set aside. Put remaining tomatoes and sauce ingredients into blender and blend until smooth. Add reserved tomatoes and onions to blender and stir to combine (do not blend).
- Prepare the filling by placing all ingredients into a food processor and processing until smooth.
Preparing the Casserole
- Preheat oven to 425. Spray a mid-sized rectangular casserole dish (I used 11×7-inch) with canola oil or non-stick spray. Put a thin layer of sauce in the bottom of the dish–just barely enough to cover the bottom. Arrange 1/3 of the eggplant slices over the sauce. Spread 1/2 of the bean filling over the eggplant, and put half of the zucchini or other vegetables over the filling. Drizzle lightly with sauce. Repeat eggplant, filling, zucchini, and sauce. Place the final layer of eggplant over the top, and pour the remaining sauce evenly over it, spreading it to cover the eggplant completely.
- Bake uncovered for about 30 minutes. Check to make sure that zucchini is cooked and sauce has thickened; if not, add more time. Remove when done and allow to sit for a few minutes before serving. Sprinkle with chopped parsley as garnish.
Nutritional info is approximate.
Please Pin and share!
SusanVAugust 3, 2009 at 11:29 am
Older comments posted before the blog was moved:
This looks beyond amazing!!! I need to make this ASAP! It’s perfect for summer too =)
11:32 AM, May 03, 2009
Both sound delicious!
But why would you need to substitute anything for tofu, or feel the need to limit it? I thought tofu was healthy!
11:55 AM, May 03, 2009
mm sounds like a great casserole 🙂
12:08 PM, May 03, 2009
Alice Leonard said…
Hi Susan. Have you tried making shan tofu (aka Burmese tofu)? It’s super easy and super cheap and super low-fat!! It’s made from chickpea flour or split pea flour – I prefer the chickpea version. For this dish, it might be a good compromise between the low-fat bean version and the delicious tofu version! Best wishes, Alice
3:17 PM, May 03, 2009
Mm, sounds great. I do something similar, and add a load of mushrooms to my sauce. I use a tofu ricotta, and a ton a fresh basil! Can’t wait for the garden.
3:19 PM, May 03, 2009
Alisa – Frugal Foodie said…
Congrats Susan! How much fun. I need some low fat recipes, so I will peruse now 🙂
3:27 PM, May 03, 2009
I am a few months old, & have been following your blgo for sometimes. Needless to say I love coming here..:-)
3:59 PM, May 03, 2009
That’s going to be the perfect summer casserole when fresh zucchinis and eggplants will be available here! Something to look forward to!
7:55 PM, May 03, 2009
That casserole looks delicious and perfect for autumn! When I make it I will use beans or something else because I don’t eat much soy/tofu.
8:55 PM, May 03, 2009
what a great take on lasagna! i simply love eggplant and would definitely eat this dish right up!
9:15 PM, May 03, 2009
This looks amazing! A perfect substitute for lasagna since I don’t like pasta!
9:59 PM, May 03, 2009
Oh yum, this looks delicious!
12:34 AM, May 04, 2009
OpenID shellyfish said…
This looks great! I’m curious about that bean filling…I do consider myself warned 🙂
1:57 AM, May 04, 2009
This looks delicious. having an intolerance to dairy and being allergic to soy, this is a great find for me. Thank you Susan. I can’t wait to make this.
6:25 AM, May 04, 2009
Forgive me for being nosy – is there a reason you’re avoiding tofu?
My wife is still a fairly new vegan (10 months) and we’re both still learning!
10:05 AM, May 04, 2009
Wow this looks delicious!! I’m tempted to try both fillings. I adore tofu, but the white bean sounds super intriguing. I’m so excited: I haven’t been able to go to the grocery because of exams, but I did manage to get my hands on some Tofurky yesterday, so hopefully that can hold me over until I can make some wonderful meals, like this veggie casserole! Congrats on being picked for Tried and Tasted!!
11:20 AM, May 04, 2009
Katie and Steve: I’m sorry if I gave the impression that I think there’s anything “wrong” with tofu. I think it’s great and certainly the most versatile product. But I don’t think it’s healthy to eat too much of any one food; I get plenty of soy on a daily basis in soymilk, so I try not to use too much tofu in addition to that.
Also, tofu is not really a whole food. It’s processed, like soymilk, and the fiber is removed so that it’s a concentrated source of fat and protein. I try to focus on getting most of my protein from unprocessed beans.
Finally, there are a significant number of readers of this blog who have to avoid soy products, and I like to give a soy-free option whenever I can.
1:16 PM, May 04, 2009
I am definitely going to make this..I wanted to try your lasnga but am on a carb free diet right now and this recipe is just perfect- yes I am going to try the tofu filling. Its the tofu filling that attracted me to the lasgna in the first place 😉
1:23 PM, May 04, 2009
i like this recips This is interesting, I can re-post in my blog with the original source of course so that their benefits will be useful for all people
6:11 PM, May 04, 2009
sorry if you’re allowed to tell us in http://herbamart.blogspot.com or email@example.com
6:15 PM, May 04, 2009
Steph (I am Bee) said…
that looks yummy and seems like a great, healthy comfort food
10:10 PM, May 04, 2009
This looks amazing – great alternative to lasagna. Quick question – when you say the bottom of the microwave, you mean on the rotating plate thing, right?
5:21 AM, May 05, 2009
CompletelyDelicious–exactly. Just put the paper towels (coffee filters also work) right on the rotating glass tray in the microwave. You can fit more eggplant slices on it than you can on a plate, saving the time it would take to do multiple batches.
7:31 AM, May 05, 2009
Susan from Food Blogga said…
Healthy and comforting. What more could you ask for? Congrats on being selected as the featured . It was a great choice. 🙂
10:59 AM, May 05, 2009
This looks great and, like others, I look forward to trying it with a bounty of garden produce. I have to give a shout out for the tofu filling as well, as I’ve made that lasagne recipe of yours many times over. I’d definitely spend my tofu allotment on that, though the white bean filling has potential too.
11:21 AM, May 05, 2009
This recipe looks fantastic – I can’t wait to try it! I’ve also replaced white beans with chickpeas in doing my “cheese filling” version of many of your recipes – tastes lovely!
5:16 PM, May 05, 2009
Yum! Courgette and aubergine are two of my fav veggies, so I don’t see how this could taste like anything but heaven?!
6:19 AM, May 06, 2009
Hi, My name is Sophia.
That looks great, I’ve used beans a s a filling in lasagna before, but I agree that its not as good as tofu. Tofu can be anything thats why it is so hard to replace. I probably eat way more soy than I should but I don’t like other vegan milks.
I started a new blog at: http://whatyourmommadidntknow.blogspot.com/
I would really love it if visited/commented on my blog.
I would also really like to add you to my blogroll?
10:14 AM, May 06, 2009
Shernell Cooke said…
I love this recipe ! As someone that is tring to maintain a high raw lifestyle you recipes really help when you need something a little sustantial !
Forever lover of your blog Shernell
10:44 AM, May 06, 2009
Vegan Eating Out said…
The pictures look delicious 🙂
10:47 AM, May 06, 2009
Oh, wow, that looks like Heaven on a plate. I’ll definitely be making this!
8:52 AM, May 07, 2009
i made this the other day and made the filling half with beans and half with tofu. it was delish! my non-vegan friends are always impressed with your recipes.
7:47 PM, May 07, 2009
this is such a brilliant way to cut the carbs from the pasta and not lose one bit on the taste. i’ve tried something similar with eggplants. this looks gorgeous Susan 🙂
8:21 AM, May 08, 2009
Just made this (with the tofu filling) for my Mum for Mother’s Day. She’s not vegan but still looooooved it! And there’s lots of leftovers for lunch tomorrow, yum yum yum! Thanks for the recipe Susan.
3:58 AM, May 10, 2009
I made the Italian Layered Vegetable Casserole last night.
This dish is a winner and one that I will definitely make again.
The dish was quite flavorful, and the contrasting color of the sauce and filling was quite nice.
For the filling I used the tofu recipe, and it is absolutely delicious.
I’m so happy that I gave this one a try. If you like Italian, I’m sure you’ll love this recipe.
2:18 PM, May 11, 2009
Hi, I am in the process of making this and only saw the tomato paste listed in the ingredients, but not in the preparation. I am just going to add this after I have blended the tomatoes since I have already used the reserve. Susan, is this how it is supposed to be? Thanks
2:30 AM, July 29, 2009
Stacy, it’s supposed to go into the blender with the other sauce ingredients, so I think what you’re doing is fine. Sorry it wasn’t clear!
8:13 AM, July 29, 2009
I made this last night with prepared sauce and the tofu filling and it was awesome!!! Thanks for the great recipe!
1:28 PM, July 30, 2009
This looks delicious, and I’m making it this week! I bought eggplant at the farmer’s market yesterday, and I can’t wait. Thanks for the great recipe.
7:55 AM, August 02, 2009
TashiAugust 29, 2009 at 3:05 am
I love this recipe, I have made it a couple of times now and it is great to freeze. Everyone loves it, even those who must have meat on their plate.
AnonymousOctober 9, 2009 at 4:25 pm
I just want to say first that I've made quite a few of your recipes, Susan, and I love them! I'm trying to watch my weight and it's so awesome to be able to indulge.
I ran out of eggplant slices – I tried slicing them as thin as possible, but I still ended up with not enough. Next time I'll just get larger eggplants. It's still delicious!!!
And as a side note – I ended up almost burning down my kitchen! There were two large eggplant slices left after my 2nd batch in the microwave. (I replaced the paper towel after the first batch) I didn't want to use another two sheets, so I just used the sheets from the 2nd batch. Aaaaand they caught fire. Thankfully not even the microwave was (badly) damaged, just my pride.
All's well in the end and this is another amazing recipe from SusanV!
Thank you so much!
Kristina ProvinsalNovember 1, 2009 at 1:40 pm
Thank you so much for making recipes that don't have soy. I find being vegan a challenge at times because 1 of my boys are very allergic to soy. This recipe looks fabulous and is on the list this week. 🙂
EtienneDecember 7, 2009 at 12:51 pm
Hi there – I made this and it was EXCELLENT, thank you. I ran out of the bean filling – I used only one eggplant and one zucchini and had barely enough filling to make 8 separate "towers" of the layered veggie/filling slices instead of a true casserole, but it tasted great so I'm not complaining. Am I the only one who had this hiccup? I don't even like eggplant but with the sauce and the filling I couldn't tell the difference! Next time I'll just double the bean recipe and add a big clump of fresh basil to the bean puree filling to see how it turns out.
AnonymousMarch 11, 2010 at 2:27 am
I've been looking at the recipes on your blog for awhile, and FINALLY tried this yesterday. Absolutely AMAZING!!!!!!
Selina CApril 14, 2010 at 7:28 pm
Thanks so much for posting this recipe!! I love all the ingredients in this recipe that I had to try it. Mine is baking in the oven right now so I’m excited to see how this turns out. I wanted to make this recipe with the tofu filling but my mom reminded me that it’s actually not good to mix tofu with spinach. When bean curd and spinach are eaten at the same time, they affect absorption of calcium and may lead to blockages in the abdomen. Spinach contains oxalic acid, which can react with the calcium in bean curd in the intestines and form insoluble precipitates of calcium oxalate. The foods taken together affect the absorption of calcium. Just wanted to give ya’ll a heads up if this is a concern for you.
SusanApril 19, 2010 at 4:44 pm
This looks yummy! i was wondering can i use fresh tomatoes rather than canned tomatoes? And if so how many should i use? thank you!
SusanVApril 19, 2010 at 5:06 pm
A 28-ounce can of diced tomatoes contains about 3 cups, so you could just just 3 cups of fresh, diced tomatoes.
claudiaApril 19, 2010 at 10:47 pm
i thought i should leave a comment to say that i did this recipe with the bean filling,but using garbanzo beans and it was out of this world good, me and my husband ate the whole thing, and i’ve done it twice already….i didn’t even have nutritional yeast and it was still great! i grilled the eggplants and was so in a hurry to eat this that i also grilled the zucchini and didn’t even put it in the oven, since everything was cooked already and the i reduced the sauce as i made it in the stove top! reaaaaaaaaally good!
KrisJuly 2, 2010 at 7:04 am
I made this last night and both my husband and I loved it. I added fresh basil to the bean mixture and kept the diced tomatoes “diced” for the sauce (i.e. I didn’t puree them). We like the chunkier tomato sauce. Delicious! Great flavor. Thanks!
JennySeptember 21, 2010 at 12:26 pm
Fantastic recipe! My husband is a die hard meat and potatoes guy who usually thinks veggies are evil. He didn’t even realize he was eating eggplant until I told him. He gave the recipe two thumbs up and said he’d have it again.
And I agree with Kristina – love the soy-less recipes because I can’t eat it for health reasons.
AnonymousNovember 23, 2010 at 7:14 pm
i was wondering i really don’t understand this recipe it mentions the Creamy Bean Filling but doesn’t say what to do with it in the directions so i wanted some one to clear that up for me and so u basically just blend all the ingredients in the sauce right? if some one could tell me the answers to these question it will be appreciated thanks
SusanVNovember 23, 2010 at 8:46 pm
You blend the bean filling in a food processor. Then you layer it in the casserole dish between the sauce and the vegetables. Just look in the directions and every time you see “filling,” that’s referring to the bean filling.
AnonymousNovember 24, 2010 at 7:10 am
thanks soooo much !!!
GraceNovember 26, 2010 at 4:07 am
I made this tonight for Thanksgiving dinner (with the tofu filling) and it was a huge hit! WOWWW it was seriously the most delicious dish I’ve made since going vegan a year ago. I also served your lemony quinoa dish along with it and it was so good with some cranberry sauce on the side! 🙂
JaneiJanuary 4, 2011 at 9:59 pm
Thanks for an interesting recipe.
I am curious though, why you limit
Tofu to 1x week? Is it the fat content?
So are you just doing more beans?
Please let me know – even if off line
SusanVJanuary 4, 2011 at 10:05 pm
I try to limit tofu because it isn’t a whole food. When it’s made, most of the fiber in the original soybeans is lost, making it high in protein but also in fat. I don’t think it’s an unhealthy food, just that beans are a better choice.
cooknmom3January 10, 2011 at 3:08 pm
hi there ,new at vegan cooking and i need a easy/good cookbook to start this new journey in my life.Hope you and your readers can help please. Thanks! cooknmom3
LaurieMay 12, 2011 at 9:14 pm
I made this the other day. It was delicious, but I didn’t have fresh spinach, so I thawed out and drained frozen chopped spinach. Don’t do this. While the casserole was delicious, the bean filling was very green. My husband ended up calling it a soylent green casserole. I will make it right the next time – because it really is good.
katherineJuly 11, 2011 at 5:01 pm
i also used frozen spinach but after reading your post i thought to add it to bean mixture in a bowl post-puree rather than directly to the food processor. no problems with soylent green at all! maybe try that next time 😉
i also subbed the zucchini with mushrooms, it was a great flavor combo.
DawnJune 14, 2011 at 8:10 am
Hi Susan–I made a variation of this last night and my husband ate more than half the pan. Hilarious! I cooked spaghetti squash and put it into a baking dish as a first layer and then the tofu filling. Which I had to modify because I didn’t have any spinach. So I used shredded zucchini that I steamed lightly in the microwave. Then I topped it with a mushroom-full sauce. Oh so yummy! Thanks for the inspiration.
KristinJanuary 13, 2012 at 10:10 am
This was super delicious! It’s even good.. dare I say better.. cold the next day!
BethJanuary 14, 2012 at 7:03 pm
I love this recipe!!! Thanks for sharing it. I learned how to make a tofu “ricotta” a while ago but I decided to try it with white beans instead because no one in my family likes tofu. So I use one can of white beans, 3/4 cup of cashews, 1 tsp lemon juice, 2 TBS olive oil, 2 TBS nutritional yeast and spices. No one can even tell that this is not dairy ricotta. It’s been a big hit in my family. I just used that recipe with yours and yummy!!! I suppose you can use my recipe with water instead of oil – give it a try.
KyraJanuary 23, 2012 at 9:37 pm
I tried this recipe, although it took me much longer because I used dried beans and had to boil them, it was absolutely delicious! I’m trying to incorporate more vegetables into my diet, and this is one of the few – great tasting – veggie lasagnas that is 100% veggie (instead of veggies with pasta)! I LOVE IT and my very carnivorous family loves it too!
ColleenMarch 3, 2012 at 10:33 am
I made this last weekend to bring to a potluck dinner. Most of the guests were lacto ovo vegetarians and some meat eaters. I knew it would be difficult to find a low fat dish on the buffet table. I doubled the recipe and did one batch of the sauce with tofu and one batch of the sauce with the beans and combined them together. It was a complete hit!!!!! My dish was polished off with peeps fight over the last bit! Thanks you for a great recipe! My waist line thanks you as well as I lost a pound this week. This will now be my “go to” pot luck recipe. I have lost 30lbs since the end of October 2011 and your website has been a great tool in helping me get there. Thank you!!!!!
PamMay 15, 2012 at 12:56 pm
I made this dish for the first time for our church ladies fellowship today.
Totally delish and it got great reviews from those brave enough to try a vegan dish. I tweaked it a little using baby portabellas, zucchini, yellow summer squash, eggplant and sprinkled a little nutritional yeast on top to “look like” parmesan cheese. I thought there would be enough leftovers for my family to try for supper. Nope! One of the ladies took some home for her supper. Will definately make this again and soon. I love this website and receive a great deal of encouragement in my new vegan lifestyle. Thanks so much!!
RobynJuly 28, 2012 at 7:19 pm
The creamy bean filling was amazing! I had FRESH basil and it came out fabulous,,,wouldn’t change a thing!
Jen HavardOctober 5, 2012 at 9:57 pm
Have you ever made this ahead, and cooked following day?
Or, have you ever made this in a crockpot?
Susan VoisinOctober 6, 2012 at 7:04 am
I’m sure you could assemble it early and then bake it when you’re ready to eat it. I don’t know about the crockpot, though. It might work on low, but I don’t know how long you’d need to cook it so that the zucchini cooks but doesn’t dissolve into mush.
Jen HavardOctober 6, 2012 at 7:34 am
OK, thanks – might give it a trial run. Will let you know if I do!
JulianaJuly 2, 2016 at 7:29 pm
Whats the serving size for one person
AnaJanuary 14, 2013 at 2:03 pm
Made this last night with bean filling, amazing – to die for! Thanks Susan!
ashleyMay 2, 2013 at 10:06 am
I need some advice. Every time I make eggplant recently it comes out sour and I just can’t eat it. Am I doing something wrong? I love the filling for unstuffed eggplants but I ended up taking out the eggplant and eating it with pasta!
Susan VoisinMay 2, 2013 at 10:13 am
Ashley, I have a couple of suggestions. First, try to buy eggplant that is shiny, smooth, and looks young. The older it gets, the more likely it is to be bitter. You can also try sprinkling the slices lightly with salt and letting them drain in a colander for 30 minutes. Then wash the salt off and proceed with the recipe. That helps remove bitterness.
AlisonMay 2, 2013 at 10:14 am
This looks sooo good! I’ll definitely be trying this one. @Katie – Some people have issues with soy and like anything else, too much soy is not good for you. Everything in moderation. 🙂
AlisonMay 2, 2013 at 10:18 am
Ok, I’m a dope…”Katie” left that comment in 2009! Whoops. In any case, I’m looking forward to trying this recipe! Love the soy-free option!
Sue bakerMay 2, 2013 at 5:10 pm
Susan: I made this tonight and even though I baked it 25 extra minutes, the eggplant seemed a little underdone. I prebaked it in the oven as you suggest but I used the convection setting. After just a few minutes it was beginning to brown so I took it out. I think I should have left it in longer. I am never sure if I should use the convection setting with your recipes or not.
I just looked at your pictures again and your eggplant looks brown to me even though you said not to let it brown.
Susan VoisinMay 2, 2013 at 5:29 pm
I wouldn’t think the convection setting would hurt it, but I have to admit that I’ve never tried this particular recipe with oven-baked eggplant. It could be that microwaving it makes it different than oven cooking it does. In the microwave, it gets dried out but not browned in the traditional sense.
CaeMay 30, 2013 at 8:16 pm
My daughter, Claire (14) made this the other night. (I helped a little bitty bit). It was super fantastic! Her sister who is totally against eating vegan LIKED it! And she said she liked it better than the veggie lasagne we make using regular brown rice lasagne noodles!!!! HA!! Score another BIG win for Susan Voisin!!!!! We will be making this again!!!!
Zoe LeeJuly 6, 2013 at 5:56 am
I used this recipe for dinner tonight and i have to say, it’s absolutely delicious! Even my mum who doesn’t like beans liked it 🙂
LisaAugust 19, 2013 at 1:36 pm
Just wanted to say that was the best veggie casserole! I am vegan and my husband is gluten-free and it makes it very hard to figure out some of our meals. 🙂 I did the eggplant in the microwave, since I don’t like running the oven more than I have to, and that worked out well! The only thing I changed was I made my own homemade marinara, because it is one of my favorites! The creamy bean layer was so good too! Thanks again!
KarinAugust 29, 2013 at 8:27 pm
I’ve been following your site for awhile and totally loving it. I am living with MS, and though I’ve been a vegetarian since I was a teenager (longer ago than I care to think about!), I’ve made the switch to a vegan diet to see if it helps me recover any more of my mobility, etc.
All that to say, I had to comment on this recipe to let you know I took the bean filling from here and made a classic stuffed pasta shells recipe tonight and it was fantastic. My very meat-preferenced husband loved it, even, so it was a huge win. 🙂
Thank you for providing such fantastic food and inspiration.
I’ve appreciated it so much,
EmilySeptember 26, 2013 at 10:38 am
This is my favorite vegan recipe by far – made all the more so by how much my family loves it! In fact, my father (who “does not like green food” and who is constantly heckling me for not eating “real food”) said that this is what he would call the perfect meal.
I will admit that the tofu filling is a bit smoother, but I personally love the garbanzo bean one best – I add a little more spinach and a pinch of extra cayenne for that added kick. An awesome recipe that’ll be a family-favorite!
JuliaOctober 9, 2013 at 4:29 pm
This was delicious! Thank you for a fantastic recipe. I will definitely be making more from your blog!
FabriceOctober 22, 2013 at 5:38 am
15 mins prep time? This took me 2 hours to prep! I hope my husband likes it after all this effort.
Rob FeightApril 11, 2014 at 8:18 pm
I made this tonight, but diced my own tomatoes and omitted the yeast (local grocer didn’t seem to stock the nutritional variety). Regardless, an instant classic. Probably due to the lack of yeast, I had to add approximately ten extra minutes of time to baking, and it turned out perfect. Paired with some multi-grain crackers, it was a meal that I’m anxious to tear into as leftovers, tomorrow, or maybe tonight. Thanks for the recipe, cheers.