My husband loves mushrooms and my boy’s love pasta so when I saw this recipe for Vegan Mushroom Lasagna, I knew I had to try it.
Now I am no connoisseur of mushrooms, so I did the best I could picking out my mushrooms by reading descriptions on the labels.
This is a “short-cut” version of the original recipe which called for three different types of mushrooms (dried porcini, cremini, and exotic mushroom blend), white wine, olive oil, grated Parmigiano-Reggiano cheese and fresh ground black pepper – none of which I included in my adapted recipe.
It also called for a lot of preparation steps, many which I skipped. If you have tried any of my other recipes, you will know that I favor recipes with minimal ingredients and minimal steps. I just don’t like to read instructions and often miss key things (like the walnuts in my Vegan Banana Walnut Muffin recipe!).
So even though this recipe broke my rules and has a few extra steps and ingredients, it was definitely worth it. I tried to break down the steps in an easy to follow format because I get overwhelmed when I see a long list of directions and I need mine condensed and easy to follow.
Because the fancy organic mushrooms were expensive ($17.99/lb), the only variety I bought were “organic whole baby bellas”. I splurged and bought an organic pack of fresh thyme and was glad I did…it was ~so~ worth it!
So, here we are with my lazy version. But let me tell you…it was unbelievably creamy and full of flavor. I couldn’t believe that the coconut milk, flour and mushroom liquid I put into the baking dish and then into the oven came back out thick, and creamy and golden…just like a can of cream of mushroom sauce! It was amazing! And the thyme gave it such a warm, rustic smell.
Here’s a few tips and notes:
- Original recipe called for “2% reduced-fat milk”. I used SoDelicious Coconut Milk in a carton (not canned coconut milk). I’m not sure what would happen if you used another non-dairy milk.
- Original recipe called for “grated Parmigiano-Reggiano cheese”. I used nutritional yeast “parmesan”. I take the large nutritional yeast flakes and put them in a coffee grinder and grind them to a fine “parmesan” type consistency. I sometimes add a little Himalayan pink salt and even walnuts to make a vegan “parmesan cheese”. If you wanted to make the dish vegetarian instead of vegan, you could just use regular parmesan cheese or the grated cheese the original recipe called for.