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Vegan Kale and Rutabaga Lasagna
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  • prep: 15 min
  • cook: 50 min
  • total: 1 hr 5 min
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  • servings:
  • Ingredients

    • 1 large rutabaga or 2 small rutabagas, peeled
    • 3.5 cups tomato basil sauce
    • 1/2 tablespoon extra virgin olive oil
    • 8 cups chopped kale
    • 3 cloves of garlic, minced
    • 1/4 teaspoon red pepper flakes
    • 1 large shallot, minced
    • salt and pepper, to taste
    • For the cashew cheese:
    • 1.5 cups cashews, soaked in water for at least 2 hours (preferably overnight) and drained
    • 2 tablespoons nutritional yeast
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried parsley
    • 1/2 teaspoon garlic powder
    • 3 tablespoons freshly squeezed lemon juice
    • 1/2 cup vegetable broth

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 319 % Daily Value *
    • Total Fat: 19 g 29.62%
    • Saturated Fat: 3 g 14.15%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 477 mg 19.89%
    • Calcium: 195 mg 19.48%
    • Potassium: 564 mg 16.12%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 25.52%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 36 g %
    • Dietary Fiber: 10 g 40.05%
    • Sugar: 13 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 162.97%
    • Vitamin C 156.13%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables4
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total2 oz-eq