This vegan Mexican lasagna is made with a tempeh “meat” sauce, spicy mashed sweet potatoes and layers of corn tortillas!
Anyone else have a major case of the Mondays? As I’m writing this Sunday night, I can already feel a serious attack brewing. Scott and I spent the weekend with eight of our dearest Columbia friends on Fripp Island, a pretty little coastal island in the South Carolina lowcountry. Y’all, it is so pretty out there. I have a soft spot for little rural towns, especially ones that have adorable little roadside produce stands and scenic marsh views.
We ate lots of yummy seafood (including this shrimp burger from the famous Shrimp Shack), stayed up way too late, and listened to Hungry Eyes at least 17 times…don’t ask.
But now it’s back to reality! Spent Sunday afternoon doing some cooking and shopping for the week. Speaking of which, you’ll probably want to make this vegan Mexican lasagna if you’re into spending a little bit of time in the kitchen and getting enough leftovers to last a few days. I made this with a tempeh “meat sauce” and spicy mashed sweet potatoes, which make it kinda “cheesy” tasting.
To get the recipe, head over to Healthy Aperture for my latest Food Rx column!