Plant-Based Zucchini Lasagna Recipe

Ingredients

• 4 medium zucchini
• 24 ounces mushrooms, diced
• 2 medium onions, diced
• 1 large red pepper, diced
• 1 tablespoon smoked paprika
• 2 teaspoons onion powder
• 1 bunch (300 g) kale, chopped
• 28 ounces can salt-free crushed or chopped tomatoes
• 6 ounces can salt-free tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 2 cups raw cashews
• 3 cloves garlic
• 1 cup water
• ½ cup nutritional yeast
• ¼ cup lemon juice
• ¼ cup white wine vinegar
• 2 tablespoons of salt-free stone-ground mustard