I have been eating so many more whole foods over the last five years. I did eat pretty well before being diagnosed with all the food allergies and intolerances, but am doing much more now. I have found that I feel so much better these days!

Although I do still eat meat, I have been eating a more plant based diet lately. I find that I can make and enjoy many meals this way. Even Dr Oz promotes plant based and a whole food diet. Not only do I feel better but even my doctor recently said that my blood pressure as well as my liver and kidneys function like that of a teenager. I attribute that to healthy living and eating whole foods! There are even foods  that keep you looking and feeling younger. There are mushrooms (which I’m allergic to so I avoid them), legumes, nuts, spinach and bananas. I consumer these constantly!

So whether you are going completely vegan or just trying to add more vegan meals into your diet, it will help your health to eat more whole foods. You will do your body good to feel healthier and younger!

Vegan Sweet Potato Lasagna (Vegan/ Gluten Free/ Grain Free/ Dairy Free)

Sauce:

1 medium onion-diced

1 clove garlic-minced

1 Tbsp. olive oil

2-28 oz. cans of diced tomatoes or crushed (whichever is your preference)

1/2 c. dried lentils or 1- 19 oz. can (drained and rinsed)

2 tsp. dried basil

1-10 oz. box of frozen spinach

sea salt and pepper to taste

Sweet potato layer:

2 medium sweet potatoes

2 tsp. olive oil

1 tsp. dried basil

 

1 batch of cashew cream

Preheat oven to 350 degrees

To make sauce:

In a large pot, saute diced onion in olive oil over medium heat for five minutes. Add garlic,tomatoes, lentils and basil to pot and stir thoroughly. If lentils are dried cook sauce for approximately 45 minutes, until lentils are thoroughly cooked. Add 1/4 cup of water as needed for boiling. Stir frequently. If lentils are canned, cook for approximately 20 minutes.

Add spinach and salt and pepper to taste. Set sauce aside.

To make sweet potatoes:

Peel sweet potatoes and slice very thin. My slicer cuts to 2 mm. Toss sliced sweet potatoes in olive oil and sprinkle with basil. Bake for 20-30 minutes or until sweet potato slices are cooked through. It will depend on how thinly sliced your potatoes are.

Divide sweet potatoes, sauce and cashew cream into thirds and layer in a 9″ by 9″ pan sweet potatoes, then sauce, then cashew cream. Repeat two more times.

Bake for 30 minutes.** Remove from oven and let sit 10 minutes before serving. This meal makes 4-6 servings.

If you are making this ahead and putting it in the fridge before baking, then bake until completely heated through.

Shared On: Allergy Free Taste Buds, Healthy Vegan Fridays, Savoring Saturdays, Gluten Free Fridays, Allergy Free Wednesday