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Christian Vegetarian Association Presents:
Take Heart!
Vegan Zucchini Lasagna

Serves: 4


2 large zucchini

2 cups tomato sauce

1 medium carrot

1 medium onion

1/2 cup textured vegetable protein (TVP)

5 sun dried tomatoes

4 Tbsp nutritional yeast


- With a potato peeler, slice zucchini into long strips.

- Using a food processor, chop carrots, onion and sun-dried tomatoes.

- Cook TVP in water, according to package directions. (Add spices to taste, optional.)

- Mix the cooked TVP and chopped veggies with the tomato sauce and any spices you like.

- In a baking pan, repeat layers of zucchini strips and sauce until ingredients are gone. The final (top) layer should be sauce, and each zucchini layer should be thick.

- Sprinkle nutritional yeast on top.

- You can either bake or microwave this lasagna! Microwave at 750 Watts for about 13 minutes or bake at 425 degrees for about 30 minutes. Serve warm!

Your question and comments are welcome

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