Recipes – VegOttawa Association

Kickstart Your Year: Veganuary Cooking Tips, Essential Ingredients & Meal Ideas

January 9, 2025August 20, 2025Leave a comment

By Louise Phillips

Veganuary Cooking Tips

Veganuary is an exciting time to begin your vegan journey! This guide will provide some vegan cooking tips to help make your Veganuary experience tasty and stress-free.

Vegan cooking is incredibly versatile and can suit a range of tastes and budgets. Most vegan recipes utilize the same skill sets as their non-vegan counterparts – for example, sauteing onions to add flavour to stews, curries and soups or grilling vegetables to bring out their flavour. The only difference is that vegans substitute animal products for plant-based versions of butter, milk, meats and eggs.

General Tips

Veganize your favourite meals

Make vegan versions of your favourite dishes instead of forcing yourself to change your palette completely. For example, use crumbled tofu to make the mince for spaghetti or create vegan versions of your favourite butter chicken recipe using chickpeas, tofu or seitan.

In the same vein, continue cooking with your favourite flavours! A huge range of popular condiments are accidentally vegan. This includes sriracha sauce, some barbeque sauces along with balsamic-based salad dressings. Read the labels carefully to make sure there are no animal ingredients. Here is a list of non-vegan ingredients to look out for when searching for accidentally vegan products.

Plant-based meats

If you are new to veganism it might take a bit of trial and error to find your favourite plant-based meats.The benefit of store-bought vegan meats is that they are relatively simple to cook and can save time during a busy weeknight. Large brands like Beyond Meat and Impossible have created popular copies of beef burgers and chicken nuggets but these products tend to be expensive. Try a few plant based meats from the grocery store and local businesses (like Little Jo Berry’s) to find one that suits your taste.

Browse blogs and cookbooks for inspiration

Vegan cooking has evolved a lot over the past decade and there is a vast catalogue of vegan blogs and cookbooks. Peruse blogs like Vegan Richa, Nora Cooks, It Doesn’t Taste Like Chicken and Mary’s Test Kitchen to get ideas. The Ottawa Public Library has a lot of vegan cookbook titles to choose from, including popular favourites like The Veganomicon by Isa Chandra Moskowitz and Hot for Food: Vegan Comfort Classics by Lauren Toyota. Books about more specialized cuisines like French, Chinese and Indian cooking are also available.

Essential Vegan Ingredients

The vegan diet is diverse but there are a few key staple ingredients that are helpful to know about.

Tofu

Tofu is a staple of the vegan diet. Tofu can be used for anything from mince in burritos, protein in stir fries to fish alternatives. You will likely see at least three different types of tofu on grocery shelves:

Silken tofu – this type of tofu is very soft and is typically used for tofu scramble, sweet puddings and as an ingredient in miso soup.

Medium-firm – this type of tofu is probably the most versatile and can be used to make all types of dishes, including mince for burritos or spaghetti.

Firm and extra-firm – this type of tofu is usually used to make crispy tofu for stir fries.

Whichever type of tofu you are using, it is important to drain the tofu before you begin cooking with it. If you don’t want to invest in a fancy tofu press, the tried and tested method is to take the tofu out of the packet, place the tofu block between two plates and then add cans to the top to press the plates together. Your tofu should be pressed and ready to go in about two hours.

Freezing and boiling tofu before cooking can add extra texture to your meal but these steps are not necessary to make your meal tasty.

Lentils, beans and other types of pulses

Pulses are another incredibly versatile staple of the vegan diet. You are likely very familiar with pulses if you have experience with Middle Eastern or South East Asian cooking. However, here are the common uses of pulses in vegan cooking in case you are a pulse novice.

Lentils – dahls, meatballs and vegan egg

Chickpeas – curries, sandwiches, salads, roasted to make on-the-go snacks

Beans – chili, tacos, salad

Pulses are available canned or dried at the grocery store. Canned pulses tend to be easier to cook with as they require less prep work before adding them to your dish. Dried pulses need to be soaked overnight and boiled before you can eat them.

Nutritional Yeast

Nutritional yeast (colloquially known as “nooch”) is a seasoning that adds a cheesy/nutty flavour to dishes. Nooch is incredibly high in B12 and is a nice addition to pasta dishes and potatoes.

Tempeh

Originally from Indonesia, tempeh is a protein made from fermented soybeans. Tempeh is often used to add protein and texture to stir fries. It can also be used to make vegan bacon. Tempeh is

Jackfruit

Jackfruit is a large fruit that is typically used to make pulled pork sandwiches and taco meat. You can buy whole jackfruits but it is easier to purchase canned versions at your local grocery store.

Seitan

Seitan, otherwise known as vital wheat gluten, is another common vegan protein. It is often used to make vegan chicken.

Soy Cream

Soy cream can be used in recipes that call for cream, including curries and scalloped potatoes.

Vegan Meals Ideas for Breakfast, Lunch and Dinner

Now you have an idea of the common ingredients in vegan cooking, here is a list of meal ideas with links to recipes. This list is definitely not exhaustive but it should give you a starting off point to build your own Veganuary cooking routine.

Breakfast

There is a vegan breakfast recipe for all tastes, whether you prefer your first meal of the day to be savoury or sweet.

Avocado toast

Tofu scramble and Home Fries

Pancakes

Lunch

Here are some vegan lunches that are perfect for busy days!

Crushed chickpea sandwich

Plant based “Chicken” soup

Vegan Cobb Salad

Dinner

Whether you are cooking a weeknight meal or entertaining friends, protein is almost always the centerpiece of a dinnertime meal.

Spaghetti* and garlic bread.

Lentil shepherd’s pie

Tofu butter chicken and rice

Jackfruit Tacos

*Most store-bought tomato-based pasta sauces are plant-based but be sure to check the label.

Finally, reach out to the vegan community for ideas and advice. Join the Ottawa Veg Community Discord and come out to the Ottawa Vegan Meetup events to meet like-minded people.

Join Veganuary! Sign up here (free!)

Ottawa’s Ultimate Vegan Pizza Round Up!

March 14, 2024August 20, 20251 Comment

By Joyce Santos

Whether you’re hosting guests or unwinding on a Friday night – ordering pizza and accommodating food preferences and dietary restrictions can lead you down a Google search rabbit hole. Luckily, local pizza chains are catching on that offering a vegan menu is the perfect way to satisfy all and take in that big pizza order. In this blog post we highlight local favourites according to a recent poll in our VegOttawa Facebook group – but first, let’s go back to 2018 when the demand for vegan options was just beginning to grow.

In those days, gravity was your friend holding veggie toppings in place on your cheese-less saucy pizza. For long-time vegans, this was the only way to eat pizza for decades. Local restaurant chain Milano Pizza saw an opportunity and jumped into the vegan scene with an innovative menu. They connected with locals in the Ottawa Vegans and Vegetarians Facebook group to get their opinions and gauge interest on new vegan products and unique menu ideas. Now, six years later, their vegan menu remains among the top favourites. Many pizza chains around the city have since added vegan options to their menu. Here we highlight local favourites along with pizza-making tips and vegan news.

Explore Ottawa’s Vegan Pizza Scene

Gabriel’s – With a delicious crust on the thicker side, Gabriel’s is the top local favourite with their plant-based pepperoni (Field Roast brand) and dairy-free cheese. The first location opened in Orleans in 1977 and they have since expanded all across the Ottawa area.

Milano – Their “Vegan Vegan Vegan” menu includes the Oh Sweet Vegan and Garden pizzas with non-dairy cheese and generous amounts of veggie toppings (including broccoli!) The menu also goes beyond just pizza with Beyond burger and chicken platters and Vegantine Poutine loaded with veggies.

Fiazza – Another favourite in our recent poll, their signature pizza is the Spicy Vegan including roasted button mushrooms, jalapeno slices, herb tofu and vegan pepperoni.

Hometown Sports Grill – featuring a large vegan menu, their vegan pizza includes Italian tomato sauce, vegan pepperoni, mushrooms, green peppers, red onions and black olives. You can enjoy your pizza with friends while watching a game in their dining area or order your pizza to go. Other vegan menu items include vegan poutine, chick’n tender platter, southwest nachos and cauliflower wings.

Heartbreakers – Located in Parkdale, their Veggie Supreme can be made vegan with cashew cream, pickled red onion, basil and castelvetrano olives. Castelvetrano olives have a distinct green hue and are famous for their crisp, meaty texture and mild buttery flavour.

Little Jo Berry’s — Available on Fridays, their regular and personal size pizzas include the Big Mac, and Steak and Havarti (locally-made by Rad Faux Cheese).

Pizza Nerds – Established in 2020, this local pizza shop offers a variety of pizzas named after Ottawa streets, with the option to sub vegan cheese or gluten-free crust. Their Albert – Kimchi Pizza features house-made vegan kimchi, green onion and black sesame seeds! Located on Bank St. and in Old Ottawa South.

Toppers – We’ve seen specialty vegan pizzas with unique flavour combinations on their menu along with their standard Titan Veggie, with options for vegan cheese and whole wheat or cauliflower crust.

Panago – This menu’s plant-based options include the Spicy Hawaiian with a smoky tropical sauce, Deluxe Pepperoni, Beyond Spicy Calabrese with Italian sausage crumble, Mediterranean and Beyond Summer BBQ topped with fire-roasted corn.

Red Swan Pizza – A hidden gem with locations in Kanata, Stittsville, Gloucester and Orleans, their vegan pizza comes with optional sesame coated crust and a menu featuring the Vegan Keto and Vegan Veggie Feast.

Pizza Pizza – A great value and a popular choice for parties, their vegan toppings include Field Roast plant-based pepperoni, sundried tomato, roasted garlic, fire roasted red peppers and spinach. You can also add plant-based chick’n sandwiches and bites to your pizza order.

Pizza Workshops and Locally-sourced Toppings

Exciting news from 613 Plant-Based! Starting in May 2024, they will be hosting private and public wood-fired pizza workshops using their homemade vegan cashew cheese and sausages – learn how to make Italian-style pizza from scratch! Located just outside of Carleton Place, 613 Plant-Based offers prepared meals delivered in the Ottawa area, including build-your-own pizza kits.

Make your own pizzas at home! Start with your own homemade pizza dough recipe or use prepared crusts, pizza kits (Costco has one!), focaccia, Greek pitas or bagels. Try some of Ottawa’s locally-made pizza toppings including Zengarry Fauxmagerie’s Sun-dried Tomato & Basil cashew cheese and Fresh Basil Pesto found in local stores, their online shop and their store location in Alexandria. (Shown: margherita pizza by Zengarry)

As you savour these vegan pizzas around Ottawa, your choices support sustainability, compassion, local businesses and the thriving vegan food scene in our city.

VegOttawa Association members can enjoy a 10% discount on the entire vegan menu at Milano Dalhousie, and Hometown Sports Grill as well as 15% off Zengarry cashew cheese and pesto online and at their store.

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ABOUT THE AUTHOR

Joyce Santos is the current Vice President of VegOttawa Association. She has been vegan and previously vegetarian for over 25 years. In addition to her role with VegOttawa, she does freelance Communications for vegan businesses. She can often be found enjoying the live music scene and exploring trails with the Ottawa Vegan Nature Club.

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This post is not sponsored by any of the businesses or organizations listed.

Creamy Corn Chowder Recipe

September 27, 2022August 20, 20251 Comment

Simple, hearty and Creamy Vegan Corn Chowder! The perfect soup to give you all the warm and cozy Fall feels!

This Creamy Vegan Corn Chowder is a healthy and budget friendly vegan meal! If you are new to vegan or vegetarian cooking, you’re in luck. This meal is super easy to put together, even for the novice cook!

Cashew cream is what makes the wonderful texture of this soup. Cashew cream is a simple mixture of soaked cashews and plant milk blended until velvety soft.

What you will need:
For this recipe you will need some very basic ingredients that you can find at any local grocery store, they are:
– Yellow Onion
– Garlic
– Potatoes
– Carrots
– Vegetable broth
– Corn (fresh or frozen)
– Cashews
– Plant Milk
– Spices

How to Make this Creamy Vegan Corn Chowder:
Making this corn chowder is easy. Start by chopping all the vegetables and sautéing them in a heavy bottom pot with a bit of oil. Next, we add the seasonings, broth, cashew cream and the corn. Once everything has softened it’s time to blend! This part is based on preference. If you want a super soft soup without any chunks then the entire soup can be blended, but it is equally delicious if you leave some veggie bits for extra texture! Finish it off by melting in some vegan cheddar cheese (optional).

If you have never made cashew cream, it is done by simply soaking cashews for a minimum of 4 hours and then blending in a high powdered blender with plant milk until smooth and creamy. If you do not have 4 hours to soak the cashews, they can also be softened by boiling for 5-10 minutes before blending.

If you are using corn fresh from the cobb, remove the kernels by gently running a knife down the length of the cobb. I find it easiest to place the cobb directly in a large bowl while doing this to avoid a big mess!

Finally, serve alongside a freshly toasted baguette or your favorite veggie sandwich!

Note: If you find your soup too thick and want to thin it out, add additional plant milk.

Storage: This soup stores well in the refrigerator for up to 3 days in an air-tight container. Re-heat on the stovetop or microwave.

RECIPE

Ingredients:
– 1 tbsp Cooking Oil
– 1 small Yellow Onion (diced)
– 2 Medium Carrots (diced)
– 3-4 Garlic Cloves (diced)
– 3 Medium Yellow Potatoes (chopped)
– 5 Corn Cobbs or 2 cups frozen corn
– 3 cups Vegetable Broth
– 1 tsp Parsley Flakes
– ¼ tsp Paprika
– Salt and Pepper to taste
– ½ cup Shredded Vegan Cheddar Cheese (optional)

Cashew Cream Ingredients:

– 1 cup Soaked Cashews (minimum 4 hours)
– 1 cup Plant Milk

Directions:
– Start by pre-soaking cashews for a minimum of 4 hours by placing them in a bowl and covering with room temperature water. Alternatively, you can boil the cashews for 5-10 minutes to soften. Drain and rinse the cashews and add to a blender with the plant milk. Blend until smooth and creamy. Set aside.
– In a large heavy bottom pot, heat oil to medium-high heat, add onion, garlic, and carrots. Cook for 2 minutes before adding the potatoes and spices. Stir and continue to cook for 30 seconds until fragrant.
– Add broth and bring to a boil. Reduce to a simmer and place on a tight-fitting lid. Continue to cook until the vegetables have softened.
– Stir in corn and cashew cream and cook for an additional 5 minutes.
– Using an immersion blender or standard blender, blend contents of the soup until the desired consistency is achieved.
– Return to the pot and add vegan cheese and salt and pepper to taste.
– Serve immediately alongside a toasted baguette.

I hope you liked this Creamy Vegan Corn Chowder as much as we do! For more recipes by
Stunningly Plant-Based you can visit https://www.instagram.com/stunningly_plant_based/ or http://www.stunninglyplantbased.com

Roasted Vegetable Salad with Tahini Dressing Recipe

July 21, 2022August 20, 20252 Comments

Before I tell you all about this recipe, let me introduce myself! My name is Holly and I run a Vegan Food Blog called Stunningly Plant-Based. I was born and raised here in Ottawa, and I have been vegan for the last 10 years. My goal is to showcase the simplicity of living a plant-based lifestyle that is easy and attainable for anyone! I have always been passionate about health, so a year ago I decided to work toward becoming a Registered Nutritionist. I want to provide even more valuable information to my readers about the health benefits of plant-based eating. Join me to explore all the delicious and nutritious ingredients this beautiful earth has to offer!

This Vegan Roasted Vegetable Salad with Tahini Dressing is packed with flavour and nutrition! Perfect for a potluck, or a summer side dish.

Summer is officially here! Bring on the warm days, picnics, and time spent with family and friends. Today I am showing you how to make a salad perfect for this time of year. This Vegan Roasted Vegetable Salad with Tahini Dressing is full of colourful veggies, satisfying crunch, and a deliciously creamy dressing.

What’s great about this recipe is that it is completely customizable. If you don’t have the ingredients listed below, try some of these alternatives:

Want to use up the leftover veggies in your fridge? Roast them up and toss them with your go-to crunchy greens.
Millet gives this salad a little extra bulk and texture. If you don’t have millet, good alternatives can be quinoa or couscous.
Sprinkled on top are crunchy roasted chickpeas, these can be subbed out and replaced with various seeds such as roasted sunflower seeds.
The tahini dressing can be made sweeter by adding more agave or maple syrup.

I can’t forget to mention that this delicious bowl is a nutrition powerhouse. It contains loads of fibre, various vitamins and minerals, protein, some iron, and antioxidants.

How to Make this Vegan Roasted Vegetable Salad with Tahini Dressing:

Roasted Chickpeas Ingredients:

1 can of Chickpeas
1 tsp Olive Oil
½ tsp Paprika
½ tsp Garlic Powder
Salt and Pepper to taste

Salad Ingredients:

1 bunch of Kale
1 large Sweet Potato
1-2 Beets
1 Green or Yellow Zucchini
1 cup of Millet

Tahini Dressing Ingredients:

¼ cup Tahini
1-2 tbsp Agave or Maple Syrup
Juice of half a Lemon
3 tbsp of Water

Directions:

Preheat oven to 425 Degrees Fahrenheit.
Drain and rinse the chickpeas, and toss in a bowl with oil, garlic, paprika, salt, and pepper until they are well coated. Distribute onto a baking sheet lined with parchment paper and set aside.
Prepare the vegetables by slicing them into thin discs and then again into halves. The beets should be the thinnest as they take the longest to cook. Aim for ½ cm or less.
Distribute the vegetables onto a separate baking sheet lined with parchment paper.
Place both the vegetables and the chickpeas in the oven side by side on the middle rack. Remove the chickpeas after 15 minutes and the vegetables after 20-25 minutes or until tender.
As the vegetables and chickpeas are cooking prepare the millet according to package instructions. Set aside and let cool.
Remove the vegetables from the oven and let cool. Adding the vegetables to the salad when they are too hot will soften the kale.
Prepare the dressing by whisking together the tahini, agave, lemon juice, and water.
Finally, assemble all the ingredients in a large salad bowl, leaving the roasted chickpeas until last to retain their crunch.

Tip: Massaging the kale for 3 minutes with some olive oil, a squeeze of lemon juice, and a pinch of salt will enhance the flavour and reduce bitterness.

I hope you enjoyed this recipe, and I can’t wait for the opportunity to share even more plant-based dishes with you!

Instagram: instagram.com/stunningly_plant_based

HAPPY NEW YEAR, Veganuary Recipe eBook & Fauxmagerie Zengarry Discount

January 2, 2021August 20, 2025Leave a comment

We made it. Welcome to 2021! Hope everyone had a nice holiday and are remaining optimistic that this year will be a big improvement on the last.

Veganuary eCookbook

To start the year off we have a beautiful plant-based 31 recipe eBook to share. Put together by Lynda Turner (Fauxmagerie Zengarry) the eBook includes some of her favorite recipes with contributions from local plant-based chefs such as Amy Longard and Melanie Boudens.
The eBook is free. Just sign up to their newsletter here (email address and name) and the eBook will immediately be sent to you.
[You will also get a copy of the eBook, ’15 Vegan Recipes for the Holidays’ in case you missed out on that one.]

Fauxmagerie Zengarry Discount!

Also…VegOttawa members will receive a 15% discount off all online purchases from the Fauxmagerie Zengarry store through the month of January. Check out the incredible artisanal cashew cheeses they have available. If you haven’t tried them before, you are in for a treat. Highly recommended as one of the best plant-based spreadable cheeses and made right here in the Ottawa area. The promo code will be available in the Cardskipper app.

On behalf of the organization, thank you for your continued support. Stay safe, and we hope you enjoy these recipes and cheeses.

VOA Team

Congratulations to our cookbook giveaway winner!

December 7, 2017August 20, 2025Leave a comment

Congratulations to Cynthia Bennett for winning a copy of The Rawsome Vegan Cookbook from our cookbook giveaway contest! I hope you enjoy the cookbook, Cynthia. 🙂

Thanks to everyone who entered. To those of you who did not win the cookbook but still want some great vegan recipes, there are plenty of excellent vegan recipes that you can find online for free. If you prefer a traditional hard-copy cookbook, there are also many vegan cookbooks available at local bookstores and in online stores. There is also a large selection of vegan cookbooks available at the Ottawa Public Library!

Happy cooking (or raw-food preparing)!

The Rawsome Vegan Cookbook

This week, enter to win a copy of The Rawsome Vegan Cookbook by Emily von Euw!

November 18, 2017August 20, 20257 Comments

In celebration of World Vegan Month this November, the NCVA is giving away one copy of The Rawsome Vegan Cookbook by Emily von Euw.

The Rawsome Vegan Cookbook

Here is the description of the cookbook:

“Be Happy and Healthy with Scrumptious, Wholesome Plant-Based Meals

Emily von Euw is back and better than ever, this time with mouthwatering raw and lightly-cooked savory recipes to delight any palate, whether you’re vegetarian, a raw vegan or just looking for something healthy, interesting and delicious to add to your dining. The wide selection of stunning main dishes are easy to make and so tasty, you’ll be celebrating veggies instead of missing meat and dairy.

With her spectacular photography and witty banter, Emily envelops all of your senses with this collection of over 80 enticing recipes, each paired with a beautiful photo. Choose the raw chapter for light, hydrating and colorful meals including Rawsome Pizza, Epic Portobello Yam Burgers and Zucchini Noodle Lasagna. Or choose the lightly-cooked chapter for hearty, nourishing and grounding dishes like Mac + Cheeze, Freedom Falafel and Pumpkin Soup. Emily’s comforting, creative and phenomenal eats will wow your taste buds, and make you feel energized and nourished from the inside out.”

The giveaway is open to anyone who lives in the Ottawa-Gatineau area, and it will be open until the end of the day on Saturday, November 26, 2017. To enter for a chance to win the cookbook, please head on over to the Rafflecopter page.

However, comments can be made below this blog post; thanks!

Try Veganuary this January!

December 5, 2016August 20, 2025Leave a comment

December is here! At this time of year, many people start thinking about what resolutions they want to make for the New Year. For those who have been thinking about going vegan, a website called Veganuary can help make that transition easier!

Veganuary (vegan + January) is a worldwide movement that supports people to go vegan for the month of January—the idea being, of course, that once you’ve tried veganism for a month, you’ll realize how easy it is and will want to continue as a vegan after the month is over. Veganuary’s colourful, user-friendly website shares the personal stories of other vegans, debunks common myths, and provides an online Vegan Starter Kit, recipes, and advice. They also have a support group on Facebook for participants to get advice, as well as a mailing list that provides additional support during the month of January. Oh, and did I mention that participants can get all this for free?

If you’ve been considering trying vegan but don’t know how (or when) to start, why not sign up for Veganuary right now?

If you’re already a vegan but still want to get involved, there are numerous ways to volunteer with the organization online—just send them a message using their contact form and ask for more information on volunteering. And don’t forget to spread the word about Veganuary a couple of weeks before January starts!

Recipe: Lasagne

June 21, 2015August 20, 2025Leave a comment

Français

This lasagne recipe is fairly simple to put together. It’s a bit more time-consuming to prepare than a regular pasta dish of course, but it’s well worth the extra time and energy as far as I’m concerned! Feel free to swap out the veggies I used for your favourite ones, omit the tofu if you’re avoiding soy and use gluten-free lasagne noodles if needed.

Homemade Lasagne
Vegan | Nut-free | Gluten-free option

Serves 4

Ingredients:

9 whole wheat lasagne noodles (or brown rice/gluten-free noodles, if needed)
2 small cans (15 oz) tomato sauce
1 package organic firm tofu (or Yves Veggie Ground Round)
2 tsp dried basil
2 tsp dried oregano
1/2 tsp chili powder
1 tbsp grapeseed oil
1 medium onion, chopped
2 cloves minced garlic
3 cups chopped veggies (I used carrots, broccoli, cauliflower, kale and rainbow chard)
Salt and pepper
1 cup grated vegan cheese (I used Daiya Cheddar Style Shreds so the grating wasn’t necessary)

Directions:

Fill a large pot with water and bring to a boil on the stove. Add the noodles and cook until they are al dente, then rinse them in cold water. Set aside.
In a medium-sized bowl, crumble the block of tofu into small pieces (or if using the Ground Round, empty that into the bowl instead). Reserve a half cup of the tomato sauce, then pour the rest of it over the tofu.
Add the basil and oregano, as well as salt and pepper to taste, into the tofu/tomato sauce mixture. Stir and set aside.
Heat the grapeseed oil in a large saucepan. Add the chopped onion and a dash of salt and sauté on medium for about 3 minutes. Add the minced garlic and cook for another 2-3 minutes, until the onions are translucent.
Put a couple of tablespoons of water in the pan and slowly add in your veggies, starting with whatever will take the longest to soften. I started by adding the carrots and letting them cook for about 2 minutes, then added the broccoli and cauliflower and let the mixture cook for another couple of minutes, and finally added the kale and chard.
When the veggies have started to become slightly tender, remove the pan from the heat. Stir in the chili powder and a bit of salt and pepper.
Prepare your casserole dish by spreading about 1/4 cup of the reserved tomato sauce around the bottom of the dish. Layer 3 of the cooked lasagne noodles lengthwise overtop of the tomato sauce.
Next, spoon half of the onion and veggie mixture overtop of the noodles, spreading the veggies around to create an even layer.
Pour half of the tofu/tomato sauce mixture over the veggies, distributing it as evenly as possible.
Lay 3 more of the cooked noodles lengthwise over the veggie layer. Top with the remaining veggies and the rest of the tofu/tomato sauce mixture, spreading both mixtures out as needed.
Lay down the last 3 noodles and cover with the 1/4 cup of tomato sauce you still have set aside. Sprinkle the cheese over the tomato sauce.
Cover the casserole dish with a layer of foil, and poke a few holes in the top so some of the steam can escape. Bake at 375 F for 40 minutes, then uncover and bake for another 5 minutes or so until the cheese starts to brown slightly.
Cut into squares and enjoy, perhaps with some homemade garlic bread and a side salad.

Tips: For a subtle “kick” to the lasagne, try topping it with Daiya Pepperjack Style Shreds and adding a bit of cayenne pepper to the tomato sauce. For a bit of extra richness, try making a simple cashew ricotta and spreading it on top of the first two layers of noodles, before you add the veggies and tofu/tomato sauce mixture.

Recipe: Curry in a Squash Bowl

January 17, 2015August 20, 2025Leave a comment

Français

Here’s one of the easiest, healthiest, and yummiest recipes I have in my roster. It’s also a great way to use up veggies that have passed their prime.

Buttercup squash. Delicious potato-y goodness.

Curry in a Squash Bowl (makes 2 very generous servings)

Ingredients:
1 small buttercup squash. See the adjacent picture and don’t use another type of squash because all other squash are tasteless, watery slop. Buttercup squash have a mild, sweet taste and a texture similar to a baked potato. They’re also called “kabocha” squash.

1.5 cups tomatoes. Any type will do, including canned.

1/2 cup each of sliced carrots, cauliflower, onions, peppers, mushrooms and/or whatever other veggie you like.

1 cup of canned beans – I usually use garbanzos (chick peas)

3 tbsp olive oil
1 tbsp curry power
1/2 tsp cayenne pepper (optional)
1/4 tsp salt (more to taste)
few dashes of pepper

2 tbsp earth balance buttery spread (optional but highly recommended)

1 tsp lemon juice

Instructions:

Chop all the veggies (not the squash) and put in some sort of shallow dish. I use a glass loaf pan. Throw in a few pinches of the salt and the olive oil, then stir to coat.

Put in a 400 degree oven and set your timer for 45 minutes

NOT like this. I coudn't find a single damn picture where someone did it right. You don't even want to know what will happen if you cut it like this. — NOT like this. I coudn’t find a single damn picture where someone did it right. You don’t even want to know what will happen if you cut it like this.

Cut the squash around the equator if the stem and….what’s the opposite of the stem end, the bum? Yes, the bum. Cut the squash around what would be the equator if the squash was the earth and the stem and the bum were the poles.

Scoop out the seeds and place the halves cut-side down on a parchment paper lined baking sheet. Put the squash in the oven.

Go amuse yourself until the oven beeps.

When it does, take the dish of veggies out. Add the lemon juice, salt, curry powder and optional cayenne and earth balance. Stir vigorously – the idea is to smoosh up the tomatoes so they turn into a sort of sauce. Then add the beans.

Return your veggies to the oven and cook for an additional 10 minutes.

By the time they are done, the squash should be too.

Put each squash half into a bowl (I don’t suppose I have to tell you to pick a bowl into which the squash will fit?). Sprinkle the squash with salt and pepper (and smear on some more earth balance if you’re a badass), then fill it with the curried veggies.

Serve and enjoy!