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Recipe for Vegan Taco Lasagna

Can a piping hot tray of vegan lasagna get any better? It just did. Cookbook author Natalie Slater’s Mexican twist on the comfort-food classic features black beans, salsa, corn, avocado, and a homemade nacho sauce. And in Slater’s easy-breezy style, this delicious lasagna makes the perfect weeknight meal.


What You Need:

For the filling:
2 teaspoons olive oil
12 ounces button mushrooms, stemmed and quartered
1 clove garlic, minced
½ teaspoon salt
Freshly ground black pepper

For the Nacho Chee-Zee Sauce:
1½ teaspoons salt
2 cups warm water
1/4 cup raw cashews
1 cup nutritional yeast
1 chipotle pepper in adobo sauce, diced
2 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice
½ teaspoon onion powder
½ teaspoon garlic powder
2 15-ounce cans black beans, drained and rinsed
1½ 15-ounce cans corn, or 3¼ cups frozen corn

For the toppings:
1 12-ounce jar of your favorite chunky salsa
8 soft flour tortillas
Sliced black olives
1 avocado, peeled, pitted, and diced
Juice from 1 lime

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