1/2 cup oil |
16 ounces eggplants, chopped (around 5 cups) |
13 ounces bell peppers, chopped (around 3 cups) |
9 ounces onions, chopped (around 2 cups) |
11 ounces carrots, grated (about 4 cups or 4 carrots) |
12 ounces zucchini, grated (around 3 cups) |
9 ounces mushrooms, coarsely chopped (around 4 cups) |
10 garlic cloves, crushed (less if not as fond of garlic as i am) |
1 cup chopped fresh parsley |
1/4 cup chopped fresh oregano |
1/2 cup tomato paste |
4 teaspoons vegan chicken bouillon powder |
4 teaspoons mixed herbs (or italian herb mix) |
1 cup ketchup |
25 ounces pasta sauce (tomato, onion and herbs) |
1/2 cup red wine (choose a vegan wine) (optional) |
salt and pepper |
2/3 cup cornstarch |
2 pints soymilk |
10 ounces silken tofu |
2 teaspoons vegan chicken bouillon powder |
1/4 cup nutritional yeast flakes (or more to taste) |
salt and pepper |
2 (7 ounce) packets lasagna sheets (gluten-free if necessary) |
1/2 cup vegan parmesan cheese, grated |