Need help pin pointing the problem with my vegan lasagna?!
Need help pin pointing the problem with my vegan lasagna?
Last night I made a vegan lasagna (from the How It All Vegan cookbook) with the following ingredients: tofu, soy milk, oregano, basil, salt, lemon juice, garlic, onion, fresh baby spinach, tomato sauce (my own version), lasagna noodles, soy cheese. I have eaten all the items before in many different variations, but in this particular recipe, after eating a few bites, my tongue started to sting. I was wondering if someone knew which combination of items is the culprit and how maybe to go about fixing it? Also the basil was 3 tsp worth, could that be a problem? Otherwise it tasted so good, I'm eating leftovers for lunch...nevermind the tiny bit of uncomfotableness!! Thank you! Additional Details
2 days ago
My lemon juice is always fresh.The cheese is Vegan Gourmet mozarella flavored soy cheese. My noodels are absolutely vegan as the only ingredient in them in 100 whole durum wheat. And then my soy is non-GMO. I also think it might be a spice with the lemon that is causing it, but unsure!
Answers: 2 days ago
My lemon juice is always fresh.The cheese is Vegan Gourmet mozarella flavored soy cheese. My noodels are absolutely vegan as the only ingredient in them in 100 whole durum wheat. And then my soy is non-GMO. I also think it might be a spice with the lemon that is causing it, but unsure! I don't know how you prepared the sauce, but having the added lemon -- along with the already acidic tomatoes -- could've made it too acidic, in general.
In future, you might add a smidge of a sweetener to the sauce, as it cuts down on the acidity. You might also want to add the lemon juice to taste, rather than the amount noted in the recipe.
I hope this helps . . . Source(s):
Veggie of over 30 years . . . and still going strong . . . Entrée – Vegetarian
Vegetarian Lasagna
This recipe was featured on
"You're the Chef" episode #304.
Buy this episode from WVIA.
Yield: eight portions
Ingredients:
Lasagna
1/4 c. olive oil
1 Tbsp. fresh garlic, chopped fine
12 oz. crimini mushrooms, sliced
12 oz. package of fresh baby spinach
1/4 c. olive oil
1 Tbsp. gresh garlic, chopped fine
1 head broccoli, trimmed, cooked al dente, shocked
1 c. sweet red peppers, julienne
1 c. carrots, shredded
1/2 c. fresh basil leaves, sliced fine
1 c. grated Parmesan cheese
2 lb. Ricotta cheese
2 each large eggs
1 Tbsp. fresh parsley, chopped fine
1 Tbsp. fresh basil, chopped fine
1 Tbsp. fresh oregano, stemmed, chopped fine
1/2 tsp. ground black pepper
1/2 tsp. seasoning salt
2 each 1 qt. jars prepared spaghetti sauce
2 each 12 oz. bags shredded Mozzarella cheese
1 each box lasagna noodles
Tomato Cream Sauce
1/2 c. fresh garlic, chopped fine
1/4 c. olive oil
2 lb. ripe plum tomatoes, skinned and seeded, chopped coarse
1/2 c. fresh basil, chopped fine
2 c. heavy cream
as needed salt
as needed ground black pepper
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Lasagna procedure:
In a large sauté pan over high heat, sauté the first olive oil with the garlic until the garlic lightly browns. Add the mushrooms and cook until they begin to weep moisture. Add the spinach and toss until the spinach is just wilted. Remove the vegetables from the pan into a bowl. Chill completely. Add the second olive oil and the garlic, repeating the light browning of the garlic. Add the red peppers, carrots, basil and cooked broccoli, cooking over high heat until the peppers and carrots turn bright in color and begin to soften. Remove from the pan and place in a large bowl. Chill completely, then stir in the Parmesan cheese.
In a large mixing bowl, completely combine the Ricotta, eggs, herbs, and seasoning.
To assemble the lasagna, spray a deep-sided baking dish with no-stick spray. Begin by coating the bottom of the pan with a jar of sauce and laying a layer of un-cooked noodles. Then add a layer of the spinach mixture. Top with a layer of noodles and add some sauce, then top with a layer of the Ricotta cheese. Top with a layer of noodles, then add some sauce and top with the broccoli mixture. The top layer will be noodles coated with the remaining pre-made sauce.
Cover the pan with aluminum foil and bake it at 325°F for about 2 hours, or until the noodles have plumped and softened. Remove from the oven. At service, top with the remaining Mozzarella cheese and return to the oven for about 15 minutes at 400°F so that the cheese will melt and brown. Serve portions with the remaining sauce and your favorite grated cheese.
Tomato Cream Sauce procedure:
Sauté garlic in oil until golden brown. Add the tomatoes and basil and simmer for 10 minutes. In a blender, purée 2 c. of the sauce. Return to a saucepot, add the heavy cream and simmer 5 minutes. Season to taste. was the noodles accusedly vegan? i always question processed element to any recipe.
well the combo would warm the tongue and throat... basil, salt.. lemon.. (was it straight from the lemon of that juice crap you buy from the grocer? the juice is questionable when it comes to vegan friendly) soycheese is also questionable.. read about the company where it was produced from and the labels.. the internet can always clear up or give you an impression about the reputation and ingredients that you find in their product... (most cheeses aren't vegan friendly though they make claims they are vegan.)
oregano can give you that warmness in the mouth too... remember.. us vegan types are very sensitive to spices... :D this is normal though.. i would question the cheese... the lemon juice and the noodles.... (the noodle mostly for the ingredients... like the cheese... see if there's any actual MSG element in it and or CASEIN.. which is not vegan friendly...)
i'm sure it was just the spices and that's normal.... but next time get real lemons and squeeze them.. if you didn't do that in this recipe... that'll cut down on the chemicals also... fresher the better. I could not see basil stinging. That is strange. Maybe too much lemon? I have no idea, nothing in your ingredients looks like it would give you that type of reaction. You might have developed an allergy. It happens. Some people "spontaneously" develop allergies in adulthood. It could also be too acidic. Dairy products are basic, lemons and tomatoes are very acidic. Without the basic (pH above 7) ingredients you can imbalance the acid levels of the food.
As a vegan you'll have to be more aware of such chemical reactions in food. Or you could switch to vegetarianism and use some cheese. Eek. When I tasted stinging, it was the first signs of my soy allergy - which ended up with me giving up veganism.
You might want to try cooking with the ingredients separately and see if any of them give that stinging reaction, or you may want to just go get an allergy test. How big was the pan? I am hoping it was a 13x9...3 tspns of basil in anything smaller than that would be overkill (at least, to my little tastebuds!). It has a very strong flavor. A little goes a long way.
Sounds delish, though! :-) you need to cut out the tofu, and put real cheese on there.