Gluten-free, Plant-based Zucchini Pesto Lasagna - Root Cause Medical Clinic Clearwater FL

Name: Gluten-free, Plant-based Zucchini Pesto Lasagna - Root Cause Medical Clinic Clearwater FL
Total time: 90 min
Ingredients: 1 package rice lasagna noodles – I like Jovial best; 2-3 cups vegan cheese. Make Dr Vikki’s Vegan Cashew Cheese Recipe in advance; 2, 25 ounce jars Tomato Sauce – You can certainly make your own but you don’t have to with so many well-made options available to purchase. I like Cucina Antica Tomato Basil.; 2 Tablespoons organic avocado oil; 2 large organic zucchini (sliced into circles about ¼” wide.); 2 cups organic cremini mushrooms (sliced thin); 1 bag Quorn chik’n tenders (this product has a small amount of egg whites; avoid it you cannot tolerate eggs.); 2 teaspoons Dr Vikki’s pesto – see recipe below; 1 – 1 ½ cups fresh organic kale (chopped well); 1 ½ cups cashew cream (see recipe below – 1/2 cup set aside.); 1 Tablespoon organic nutritional yeast; 1 teaspoon organic garlic powder; Salt; pepper; 2 Tablespoons organic extra virgin cold pressed olive oil; 2 Tablespoons organic walnuts; 1 small garlic clove

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Pesto, Zucchini Lasagna – gluten free and plant based!

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Ingredients

1 package rice lasagna noodles – I like Jovial best
2-3 cups vegan cheese. Make Dr Vikki’s Vegan Cashew Cheese Recipe in advance
2, 25 ounce jars Tomato Sauce – You can certainly make your own but you don’t have to with so many well-made options available to purchase. I like Cucina Antica Tomato Basil.
2 Tablespoons organic avocado oil
2 large organic zucchini (sliced into circles about ¼” wide.)
2 cups organic cremini mushrooms (sliced thin)
1 bag Quorn chik’n tenders (this product has a small amount of egg whites; avoid it you cannot tolerate eggs.)
2 teaspoons Dr Vikki’s pesto – see recipe below
1 – 1 ½ cups fresh organic kale (chopped well)
1 ½ cups cashew cream (see recipe below – 1/2 cup set aside.)
1 Tablespoon organic nutritional yeast
1 teaspoon organic garlic powder
Salt
pepper
2 Tablespoons organic extra virgin cold pressed olive oil
2 Tablespoons organic walnuts
1 small garlic clove