Vegan Pancake Lasagna ~ Easy Vegan Meals for One

Do you guys watch a lot of YouTube or is it just me? I use it for many of my workout videos, my crime documentaries and most of all, recipes. I subscribe to vegan and non-vegan channels alike because sometimes non-vegan cooks have some really good ideas too.

One of my favorites is Chef John from Food Wishes. I love his corny dad jokes and even though there is always meat or dairy in his recipes, I love to veganize so many of them that it’s worth it. During one of my recent YouTube sessions, which its pretty difficult to call it a single session since it pretty much goes on and on for most of the day, especially since I pay for premium which means…no ads!

Sorry, Chef John and the Pancake Lasagna (recipe here and video here). So my partner and I watched this video together and we both pretty much had the same reaction. “Let’s make this. ASAP.”

So, that’s what we did.

The idea behind this vegan lasagna is pretty simple. Make the lasagna you love, only replace the pasta with thin, homemade pancakes. This idea appealed to me immediately because ever since moving to Europe, I have had a difficult time finding the long lasagna noodles that you boil so they’re nice and malleable no matter what size/shape baking dish you use.

Vegan Bacon w/ Cheesy Broccoli Linguine

What do you do when your latest order of vegan food arrives in the mail and vegan bacon is inside? You make some version of vegan carbonara, but you don’t call it carbonara because all the Italian food purists will throw a giant hissy fit.

My partner made a simple request, vegan pasta carbonara and I got a little creative with the ingredients, including broccoli and my own vegan bechamel-style cheese.

The ingredients for this vegan pasta (not) carbonara is pretty simple: pasta (I used linguine), broccoli, nutritional yeast, vegan bacon, plant milk, garlic, shallots and peanut oil.

Vegan Lentil Lasagna Masala

I’ll just say this right at the top of the post, the only way to make lasagna simply is to buy it frozen or by using a ton of packaged ingredients. If you don’t have the time or patience, those are your options. But if you feel like blasting some old school grunge rock, chick rock or hip hop (maybe that’s just me??) and getting your cook on, might I recommend taking your time to make a killer vegan lasagna?

What I like to do is divide this up into three parts: the sauce, the filling and the cheese. I know it seems strange to consider vegan cheese an element of a proper lasagna but sometimes I like to whip up a béchamel with nut milk and nutritional yeast. But that’s any vegan lasagna in a nutshell, so let’s get started.

This meal was my husband’s choice for his Midnight Tokyo Diner night. He asked for lasagna and I decided to with a lentil lasagna masala because, well because Indian flavors are incredible and I am a wee bit obsessed.

The Sauce

The choice is yours, but I like to get the tomato sauce started first because if you use fresh tomatoes, which I highly recommend, you’ll need time to let it reduce and thicken. I kept this sauce fairly simple, using shallots, garlic, a small spicy red pepper for heat, tomato paste and tomatoes. Don’t forget herbs like oregano, thyme, rosemary or marjoram because they add a nice flavor that’ll remind you why sometimes a good red sauce is all you need, plus curry, ginger, garam masala and cardamom. It’s simple for a vegan lasagna, but I promise the filling has plenty of flavor and so does this spicy tomato sauce. In fact, I think it could also be really great as a pizza sauce or an arrabbiata sauce for your next pasta night.

Saute the shallots and pepper until fragrant and then add the garlic and tomato paste. Stir until it starts to smoke and slowly add the chopped tomatoes, or canned if that’s your jam. When the tomatoes start to break down, add a little water or broth or wine and let it simmer so it can begin to reduce. Reduce until the sauce is nice and thick, checking for flavor as you go.

The Filling

For the filling, I went with basic vegetables such as onion, bell pepper, garlic, spinach and mushrooms. For the vegan “meat” I went for lentils because I thought it would suit the taste profile I was going for better. And, it did. And the best part of all? I did it all in the same skillet!

Get the mushrooms going first and then add the onion, pepper and garlic. When they’re all cooked how you like them, add the lentils and water until just about done, then add the spinach. I used frozen because I’m not a big spinach fan and they keep a lot longer. When the filling is done, set aside and prepare to assemble.

Pop in the oven on 200/400 for about 30 minutes, adding the vegan cheese during the last ten minutes of cooking. If you want the cheese bubbly and crisp, crank the oven up for the last few minutes of cooking.

The Cheese (sorta)

In case you’re wondering, I’m in love with my new oven and if you look really close, you can see my reflection in there…somewhere.

Make sure you check the package of your lasagna noodles because for some reason some of them contain egg or milk powder. How else will they keep you addicted enough to add it to everything you eat?

Just…always read the labels before you buy! End of my PSA, I promise!

30-Minute Beyond Pasta Bolognese

When I first adopted a vegan diet, I chose the KISS method. Keep it simple, stupid, and the transition won’t be as jarring or difficult. What that means, exactly, is that I used all of my old recipes that I had collected, created or curated over the years and only replaced them with things I had on hand or simple substitutes.

For example, I wasn’t sure if I’d stick to the diet, never mind adopt it as a full on lifestyle, so I didn’t want to invest in vegan products that I might not like, so I used applesauce to replace the binding agent in cakes and cookies. Turns out, I find it too dense. Anyway that’s what I did for just about everything, replaced the meat with beans or mushrooms and eventually, tofu. Same thing with dairy until I was all the way on the vegan train and not looking back.

And with these latest creation, I kept it simple and went kind of old school.

Bolognese or ragu, whatever you call it this is a fairly easy dish to make when you feel like pasta. And if you have a family recipe or one that you’re really fond of and don’t want to replace this or that, don’t.

Just use Beyond Meat or whatever brand you prefer and…BAM, bolognese just like you remember. Minus the cruelty.

When I say I kept it simple, I mean it!

The ingredients include: onion, garlic, bell peppers, nutritional yeast, herbs & spices, tomato paste, canned peeled roma tomatoes, balsamic vinegar and water.

Yep, it really is that easy. One simple replacement and you’ve got a delicious #vegan pasta dish in thirty minutes or less.

Choose whatever pasta you have on hand, just make sure it’s something that will allow the sauce to cling to it…ooh, yummy goodness!

What is your go-to pasta dish? Or the one dish you haven’t been able to vegan-ize perfectly?