PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Vegetable Lasagna 

Cut the zucchini and yellow squash into small chunks. Dice the red bell pepper and yellow onion. 

Add olive oil to a pan on medium heat. Add onion and Saute until translucent. Season to taste with salt and pepper. Add in minced garlic, crushed red pepper and mix until well incorporated and garlic is fragrant. 

Add in zucchini, squash, red bell pepper and toss into everything is well incorporated. Season to taste with salt and cook for 7 mins. 

Pour in roasted garlic red sauce. Season to taste with salt and pepper, add in fresh basil and mix thoroughly. Simmer for 5-7 mins.

Make the vegan ricotta cheese by adding all ingredients to a blender and blend until smooth.

Lightly oil and 9x9 pan. Add ingredients in this order: light layer of Sauce, Lasagna pasta, layer of vegan ricotta, vegan mozzarella, another layer of Sauce, pasta, Ricotta, mozzarella, sauce, lasagna pasta, sauce and mozzarella.

Cover with foil and bake at 400F for 20 mins. Uncover and bake for an additional 15 mins.

PlantbasedBrandon

Vegetable Lasagna

plantbasedbrandon