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Vegan Lasagna Roll Ups ~Veggie Inspired
Ingredients
  • about 15 lasagna noodles
  • 3 cups marinara sauce homemade or store-bought
  • subheading: White Sauce:
  • ½ package (8 ounces) firm tofu drained and pressed
  • 1 cup unsweetened no-dairy milk
  • 1 clove garlic minced
  • 1 tablespoon mirin or rice vinegar
  • 1 tablespoon onion powder
  • 1 tablespoon arrowroot powder or cornstarch
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • pinch ground nutmeg about 1/16 teaspoon, optional
  • subheading: Spinach Artichoke Filling:
  • 1 package (16 ounces) frozen spinach thawed, drained and water pressed out
  • 1 can (14 ounces) artichoke hearts drained and chopped
  • ½ package (8 ounces) firm tofu drained and pressed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • 1 cup White Sauce from above
  • subheading: To serve:
  • fresh chopped parsley or basil
  • Vegan Parmesan Cheese
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