Cass B Chickpea

Let's make lasagna, but rolled up for this Vegan Lasagna Roll Up recipe. It is more fun that traditional lasagna, and I think it tastes better in rolled form though you are welcome to disagree.  I start by cooking the veggies that will go into the lasagna. If you prefer to use different veggies or add to this, please do, but you will want to reduce the number of zucchini and carrots so that you have the same total amount of veggies. I use my own Ricotta Cheese recipe which is linked below and combine that with the veggies to make the filling. Then I take the mostly cooked lasagna noodles and add the cheese and veggie blend. I roll the noodles when they are mostly cooked because they will continue to cook in the oven, and I do not want to risk overcooking and getting mushy or disintegrating noodles. The noodles I had were lasagna sheet noodles, so my roll ups were longer than usual. Normal lasagna noodles will work fine as well. Then I topped the

Casseroles are one of my favorite things to make because there is little that you have to do besides mix the ingredients into a baking dish. This Vegan Rice and Bean Casserole is no different. It takes less than 30 minutes to make, and each serving has over 20 grams of protein because of the beans and Banza Rice. If you use a different kind of rice, you may need to adjust the cooking time as Banza Rice only takes a few minutes to go from uncooked to cooked. As you can see below, all I did was add the ingredients to a dish. Then I stirred and put it into the oven for 15 minutes.  And here is the final result.  Please like, share, and follow for more content. And please let me know if you liked it. Vegan Rice and Bean Casserole Yield:  4 Prep time:  10 minutes Total time:  25 minutes Ingredients Banza Rice |  1 cup, uncooked Black Beans |  1 15 oz jar Kidney Beans |  1 15 oz jar Salsa |  .5 cup Bel Peppers |  2 diced Vegetable Broth |  1 cup Olive Oil |  1 tbsp Ga