Mushroom-Stuffed Lasagna Rolls

Ingredients

• 2 cup vital wheat gluten
• 0.5 cup nutritional yeast (For the mushroom meat)
• 1 tbsp granulated garlic
• 1 tbsp dried minced onion
• 1 tsp red pepper flakes
• 1 tsp fennel seed (Crushed)
• 1 tbsp dried basil
• 0.5 tbsp dried oregano
• 2 tsp salt (For the mushroom meat)
• 2 tsp mushroom seasoning
• 1 tsp black pepper
• 3.5 oz oyster mushrooms
• 0.25 onion (Chopped; approximately one-quarter medium onion)
• 6 tbsp harissa paste
• 0.75 cup vegetable broth
• 3 tbsp liquid aminos
• 0.25 cup avocado oil (Plus additional oil for coating the pan and sautéing)
• avocado oil (For coating the pan and preventing sticking)
• 7.5 oz silken tofu (Source spells this “siken tofu”; use 7–8 oz)
• 0.5 cup cashews (Soaked and drained)
• 1 lemon juice (Juice from 1 lemon)
• 1 tbsp nutritional yeast (For the ricotta)
• 1 tbsp olive oil
• 2 tsp miso
• 0.5 tsp all-purpose Greek seasoning (Optional)
• salt (To taste, for the ricotta)
• tofu cheese sauce or plant-based mozzarella cheese sauce (As needed)
• lasagna pasta (Rolled lasagna sheets, as needed; choose a vegan variety if necessary)
• pasta sauce (As needed for the filling, pan, topping, and serving)
• crispy onions (For garnish)
• basil (For garnish)

Steps

1. 1

   Add the oyster mushrooms to a cast-iron pan over medium heat. Press them with a pan or other heavy press, turning occasionally, until they release all of their water and the pan is mostly dry.

2. 2

   Add the chopped onion and a small amount of avocado oil to prevent sticking. Sauté until the onion begins to brown and smells sweet and fragrant.

3. 3

   Transfer the harissa paste, sautéed onion, sautéed mushrooms, vegetable broth, liquid aminos, and measured avocado oil to a food processor. Blend until the mixture is smooth.

4. 4

   Add all of the dry mushroom-meat ingredients—vital wheat gluten, nutritional yeast, granulated garlic, dried minced onion, red pepper flakes, crushed fennel, dried basil, oregano, salt, mushroom seasoning, and black pepper—to a bowl. Stir to distribute the seasonings evenly.

5. 5

   Pour the liquid mushroom mixture into the dry ingredients. Mix until a cohesive, firm dough forms, then shape it into a ball.

6. 6

   Wrap the dough very tightly in parchment paper. Place it in a steaming tray over a pan of simmering water, cover, and steam for 1 hour.

7. 7

   Carefully flip the wrapped dough. Cover and steam for another 1 hour, until firm. Remove it from the steamer and let it cool before unwrapping.

8. 8

   Break the cooled mushroom meat into chunks and place them in a food processor. Pulse until it reaches the desired crumble size; avoid processing it into a smooth paste.

9. 9

   Heat a little avocado oil in a pan over medium heat. Add the mushroom-meat crumbles and cook until they begin to brown and the edges become crisp.

10. 10

    Add pasta sauce to the browned crumbles. Stir and cook until the sauce is heated through, then remove the pan from the heat.

11. 11

    Prepare the lasagna pasta according to the package directions if needed, and lay the sheets flat. Spread each sheet with a layer of plant-based ricotta, followed by the mushroom-meat pasta sauce and cheese sauce.

12. 12

    Roll each filled lasagna sheet into a spiral. Spread a little pasta sauce in a baking pan to prevent sticking, then arrange the rolls seam-side down in the pan.

13. 13

    Spoon more pasta sauce over the rolls and add some of the white cheese sauce on top. Cover the pan tightly.

14. 14

    Bake the covered rolls at 370°F (188°C) for 50 minutes, until hot and bubbling.

15. 15

    Remove the cover and broil for 5–6 minutes, watching closely, until the top develops a crisp, golden layer.

16. 16

    Serve the lasagna rolls over additional pasta sauce and finish with crispy onions, basil, or other toppings of choice.

Notes

The source does not specify the amount of lasagna pasta, pasta sauce, cheese sauce, crispy onions, or basil; use enough to fill and cover the rolls. Handle the steamed mushroom meat carefully while hot, and cool it before unwrapping and crumbling. The recipe is vegan but contains vital wheat gluten, so it is not gluten-free.

Nutrition per serving

• main dish
• vegan
• vegetarian
• baked
• Italian-inspired
• lasagna
• plant-based
• make-ahead friendly