Vegan Christmas: Vegetable Lasagna Recipe From the Farmer's Table

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It happens to every host.

You've planned, shopped, and started with preparations for the big day when you hear that your little sister has just decided to go vegan -- and everything you have planned is full of butter and pork fat.

You have two options: tell her she's a pain-in-the-ass and to sort herself out for Christmas or learn a new cooking technique.

Since the holidays are supposed to be about the spirit of giving, we say go with the latter. (Besides, if you fight her less she might lose interest and go paleo by New Years.)

Chef Joey Giannuzzi of the Farmer's Table in Boca Raton has offered his help. He gave us the recipe for his vegetable lasagna.

See Also: The Farmer's Table in Boca Raton Makes Dining Out Ethical and Affordable

Vegetable Lasagna (Serves four)

Tempeh Bolognese:

According to Giannuzzi, "Tempeh is made from cooked and slightly fermented soybeans and formed into a patty, similar to a very firm veggie burger."

  • Two cups San Marzano tomatoes, crushed with hands
  • One cup organic, gmo free tempeh, crumbled
  • Two tablespoons finely sliced garlic
  • Half cup small diced sweet onion
  • Two tablespoons fresh basil, chiffonade
  • Two tablespoons extra virgin olive oil

Step One: Brown the garlic and onions in olive oil until carmelized.

Step Two: Add the basil into the hot onion mixture and quickly add the crumbled tempeh. Stir for about two minutes.

Step Three: Add the tomato, season with salt and pepper, and simmer for 10 minutes to bring the flavors together.

Step Four: Cool and reserve the mixture.

For lasagna:

  • One Zucchini
  • One yellow squash
  • One eggplant
  • Two red peppers
  • Four portabello caps
  • One large sweet potato

Step One: Infuse some extra virgin olive oil with two tablespoons of chopped garlic and herbs. According to Giannuzzi, "Simon and Garfunkel herbs 'Parsley, sage, rosemary, and thyme.'"

Step Two: Brush the vegetables with the oil infusion and grill completely until al dente.

Step Three: In a lightly oiled small pyrex dish, layer the grilled veggies: eggplant on the bottom, sweet potato, half cup tempeh Bolognese, red peppers, portabello caps, half cup tempeh Bolognese, yellow squash, and zucchini on top.

Step Four: Cover with plastic wrap and firmly press down with weight "It's best made a day ahead of time," said Giannuzzi.

For anyone looking to get out of kitchen duties, the Farmer's Table is hosting a four-course Christmas Feast for $45 per person.

The Farmer's Table is located at 1901 North Military Trail in Boca Raton. Call 561-417-5836, or visit facebook.com/farmerstableboca.

Follow Sara Ventiera on Twitter, @saraventiera.

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